Hello everybody, it’s Louise, welcome to my recipe site. 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’m gonna 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. Cook spaghetti squash using your preferred method.
Two-Tomato, Herb, and Asiago Spaghetti Squash is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Two-Tomato, Herb, and Asiago Spaghetti Squash is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first 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 that.
The ingredients needed to make Two-Tomato, Herb, and Asiago Spaghetti Squash:
- Get spaghetti squash
- Make ready chicken or vegetable stock or broth
- Get dried tomatoes (not oil-packed)
- Prepare garlic, minced
- Take italian seasoning
- Take petite diced tomatoes (I used the seasoned ones)
- Prepare finely shredded Asiago (or Parmesan) cheese
- Prepare snipped fresh parsley (topping)
- Get snipped fresh basil (topping)
- Get olive oil
- Take salt
- Prepare additional Asiago or Parmesan cheese (optional)
- Prepare cooked chicken or pork sausage (or your favorite)
I show you how to cook spaghetti squash with cherry tomatoes and peas straight from our garden. This recipe is vegetarian and vegan if you decide not to add. 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. In this recipe, spaghetti squash is steamed with basil, tomatoes and Parmesan cheese for a deep Italian vibe.
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.
This Asian Spaghetti Squash is stuffed with fresh vegetables, herbs, and spices, then topped with a delicious asian sauce. It's healthy, easy, and the perfect weeknight dinner! Two-Tomato, Herb, and Asiago Spaghetti Squash. 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.
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