Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, two-tomato, herb, and asiago spaghetti squash. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Two-Tomato, Herb, and Asiago Spaghetti Squash is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Two-Tomato, Herb, and Asiago Spaghetti Squash is something that I’ve loved my whole life.
Two-Tomato, Herb, and Asiago Spaghetti Squash. When cool enough to handle, use a fork to shred and separate squash into strands. Salt and freshly ground black pepper. Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle the hot squash with a little extra-virgin.
To get started with this recipe, we have to 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.
The ingredients needed to make Two-Tomato, Herb, and Asiago Spaghetti Squash:
- Prepare 1 large spaghetti squash
- Get 2/3 cup chicken or vegetable stock or broth
- Get 1/4 cup dried tomatoes (not oil-packed)
- Make ready 3 clove garlic, minced
- Prepare 1 tbsp italian seasoning
- Make ready 1 can petite diced tomatoes (I used the seasoned ones)
- Prepare 1/2 cup finely shredded Asiago (or Parmesan) cheese
- Get 1/2 cup snipped fresh parsley (topping)
- Get 1/3 cup snipped fresh basil (topping)
- Make ready 1 tbsp olive oil
- Make ready 1/2 tsp salt
- Make ready additional Asiago or Parmesan cheese (optional)
- Get 1 packages cooked chicken or pork sausage (or your favorite)
Try it for lunch or dinner! Two-Tomato, Herb, and Asiago Spaghetti Squash. ThePrep: Easy Fall Dinners to Get Back on Track. With the fresh new fall feeling in the air.
Instructions 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.
ThePrep: Easy Fall Dinners to Get Back on Track. With the fresh new fall feeling in the air. Best when using fresh garden vegetables and herbs. Spaghetti squash is a great low-calorie alternative to pasta! Tomato Mushroom Spaghetti Squash is a delicious vegetarian recipe that's perfect for summer.
So that’s going to wrap this up with this exceptional food two-tomato, herb, and asiago spaghetti squash recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
