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Two-Tomato, Herb, and Asiago Spaghetti Squash cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be provided at different public functions also. I am certain you will see lots of people who just like the Two-Tomato, Herb, and Asiago Spaghetti Squash dishes which you make.

Alright, don’t linger, let’s task this two-tomato, herb, and asiago spaghetti squash menu with 13 elements which are absolutely easy to obtain, and we have to process them at the very least through 4 ways. You should invest a while on this, so the resulting food could be perfect.

Ingredients - Two-Tomato, Herb, and Asiago Spaghetti Squash:

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

Two-Tomato, Herb, and Asiago Spaghetti Squash step by step:

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.

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