Simple Way to Prepare Appetizing Two-Tomato, Herb, and Asiago Spaghetti Squash

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a special dish, Two-Tomato, Herb, and Asiago Spaghetti Squash. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Two-Tomato, Herb, and Asiago Spaghetti Squash Recipe.

You can have Two-Tomato, Herb, and Asiago Spaghetti Squash using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Two-Tomato, Herb, and Asiago Spaghetti Squash

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

Two-Tomato, Herb, and Asiago Spaghetti Squash step by step

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..