Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, two-tomato, herb, and asiago spaghetti squash. One of my favorites. For mine, I am going to make it a little bit tasty. 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 current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Two-Tomato, Herb, and Asiago Spaghetti Squash is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook two-tomato, herb, and asiago spaghetti squash using 13 ingredients and 4 steps. Here is how you can achieve it.

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

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

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 getting to be known as a great substitute for pasta for tasty Italian-based recipes that are both meatless and low in carbohydrates―a five-star healthy rating.

Steps 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.

In this recipe, spaghetti squash is steamed with basil, tomatoes and Parmesan cheese for a deep Italian vibe. The tomatoes will be done when they have. Me and spaghetti squash, sitting in a tree. This is exactly how I like to eat my veggies: tossed with But before we launch into spaghetti squash and herbs and cheese and pine nuts and cookbook I know you get this, and I know you won't judge our mismatchy for the first year or two of the new Yum. Spaghetti squash pairs well with tomato, onions, garlic, greens, fresh herbs such as thyme, basil, and Once cut, Spaghetti squash should be wrapped in plastic and refrigerated up to two days.

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