Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, two-tomato, herb, and asiago spaghetti squash. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Two-Tomato, Herb, and Asiago Spaghetti Squash is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Two-Tomato, Herb, and Asiago Spaghetti Squash is something which I have loved my entire 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.

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:

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

Two-Tomato, Herb, and Asiago Spaghetti Squash. ThePrep: Easy Fall Dinners to Get Back on Track. 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.

Instructions 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. Recipe: Spaghetti Squash with Chickpea Tomato Sauce (Oil-Free, Vegan). This squash and tomato sauce recipe could be served in a bowl similar to pasta. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

So that’s going to wrap this up for this exceptional food two-tomato, herb, and asiago spaghetti squash recipe. Thanks so 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. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!