Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, two-tomato, herb, and asiago spaghetti squash. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Two-Tomato, Herb, and Asiago Spaghetti Squash. When cool enough to handle, use a fork to shred and separate squash into strands. Spaghetti squash is a great low-calorie alternative to pasta!
Two-Tomato, Herb, and Asiago Spaghetti Squash is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Two-Tomato, Herb, and Asiago Spaghetti Squash is something which I have loved my entire life. They’re nice and they look fantastic.
To begin 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 cook that.
The ingredients needed to make Two-Tomato, Herb, and Asiago Spaghetti Squash:
- Take 1 large spaghetti squash
- Prepare 2/3 cup chicken or vegetable stock or broth
- Take 1/4 cup dried tomatoes (not oil-packed)
- Prepare 3 clove garlic, minced
- Make ready 1 tbsp italian seasoning
- Get 1 can petite diced tomatoes (I used the seasoned ones)
- Take 1/2 cup finely shredded Asiago (or Parmesan) cheese
- Take 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)
- Make ready 1 packages cooked chicken or pork sausage (or your favorite)
The tomatoes will be done when they have. Two-Tomato, Herb, and Asiago Spaghetti Squash. Spaghetti squash lives up to its name by standing in for pasta in this vegetarian-friendly recipe for a delicious main or side dish. This was great I will definitely make it again.
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.
I used powdered sage walnuts and a parmesan asiago romano blend. This Asian Spaghetti Squash is stuffed with fresh vegetables, herbs, and spices, then topped with a delicious asian sauce. 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. Me and spaghetti squash, sitting in a tree.
So that is going to wrap this up with this exceptional food two-tomato, herb, and asiago spaghetti squash recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
