Step-by-Step Guide to Make Any-night-of-the-week Two-Tomato, Herb, and Asiago Spaghetti Squash

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, two-tomato, herb, and asiago spaghetti squash. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Two-Tomato, Herb, and Asiago Spaghetti Squash is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Two-Tomato, Herb, and Asiago Spaghetti Squash is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have two-tomato, herb, and asiago spaghetti squash using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Two-Tomato, Herb, and Asiago Spaghetti Squash:

1. Take 1 large spaghetti squash
2. Prepare 2/3 cup chicken or vegetable stock or broth
3. Take 1/4 cup dried tomatoes (not oil-packed)
4. Take 3 clove garlic, minced
5. Get 1 tbsp italian seasoning
6. Make ready 1 can petite diced tomatoes (I used the seasoned ones)
7. Take 1/2 cup finely shredded Asiago (or Parmesan) cheese
8. Prepare 1/2 cup snipped fresh parsley (topping)
9. Get 1/3 cup snipped fresh basil (topping)
10. Take 1 tbsp olive oil
11. Make ready 1/2 tsp salt
12. Prepare additional Asiago or Parmesan cheese (optional)
13. Prepare 1 packages cooked chicken or pork sausage (or your favorite)

Instructions to make Two-Tomato, Herb, and Asiago Spaghetti Squash:

1. 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.
2. 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.
3. 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.
4. Before serving, stir in 1/2 cup shredded Asiago cheese, parsley, basil, oil, and salt. If desired, garnish with shaved Asiago cheese.

So that is going to wrap it up for this special food two-tomato, herb, and asiago spaghetti squash recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!