Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, two-tomato, herb, and asiago spaghetti squash. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Two-Tomato, Herb, and Asiago Spaghetti Squash is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Two-Tomato, Herb, and Asiago Spaghetti Squash is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have two-tomato, herb, and asiago spaghetti squash using 13 ingredients and 4 steps. Here is how you cook that.
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The ingredients needed to make Two-Tomato, Herb, and Asiago Spaghetti Squash:
- Get 1 large spaghetti squash
- Make ready 2/3 cup chicken or vegetable stock or broth
- Get 1/4 cup dried tomatoes (not oil-packed)
- Get 3 clove garlic, minced
- Make ready 1 tbsp italian seasoning
- Take 1 can petite diced tomatoes (I used the seasoned ones)
- Take 1/2 cup finely shredded Asiago (or Parmesan) cheese
- Make ready 1/2 cup snipped fresh parsley (topping)
- Get 1/3 cup snipped fresh basil (topping)
- Prepare 1 tbsp olive oil
- Take 1/2 tsp salt
- Get additional Asiago or Parmesan cheese (optional)
- Prepare 1 packages cooked chicken or pork sausage (or your favorite)
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Steps to make Two-Tomato, Herb, and Asiago Spaghetti Squash:
- In a 5- to 6-quart slow cooker combine broth, dried tomatoes, garlic, and oregano. Using a large sharp knife, carefully cut squash in half lengthwise; remove and discard seeds. Arrange squash halves in cooker, cutting to fit if necessary. Cover and cook on low-heat setting for 8 to 10 hours or until squash is very tender. ***Alternatively - if you are in a hurry (like I always am) you can cook the squash in the oven at 350°F for about 35-40 minutes in a 13x9 baking dish with a small amount of water in the bottom of the pan to keep it from drying out.
- If you are adding the sausage to this dish and cooking the squash in the oven, now is when you would slice the sausage into bite-sized pieces and brown in a skillet. Carefully remove squash from cooker or oven. When cool enough to handle, use a fork to shred and separate squash into strands.
- If using low-heat setting, turn cooker to high-heat setting. Stir squash strands and fresh tomatoes (and sausage if using) into broth mixture in cooker. Cover and cook for 15 to 20 minutes more or just until heated through.
- Before serving, stir in 1/2 cup shredded Asiago cheese, parsley, basil, oil, and salt. If desired, garnish with shaved Asiago cheese.
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