Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, two-tomato, herb, and asiago spaghetti squash. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Two-Tomato, Herb, and Asiago Spaghetti Squash is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated 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 wonderful.
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!
To get started with this particular recipe, we have to first prepare a few components. 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:
- Get spaghetti squash
- Make ready chicken or vegetable stock or broth
- Get dried tomatoes (not oil-packed)
- Make ready garlic, minced
- Get italian seasoning
- Get petite diced tomatoes (I used the seasoned ones)
- Get finely shredded Asiago (or Parmesan) cheese
- Make ready snipped fresh parsley (topping)
- Prepare snipped fresh basil (topping)
- Take olive oil
- Prepare salt
- Make ready additional Asiago or Parmesan cheese (optional)
- Prepare cooked chicken or pork sausage (or your favorite)
Try it for lunch or dinner! Two-Tomato, Herb, and Asiago Spaghetti Squash. ThePrep: Easy Fall Dinners to Get Back on Track. With the fresh new fall feeling in the air.
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.
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. Best when using fresh garden vegetables and herbs. 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 it up with this exceptional food two-tomato, herb, and asiago spaghetti squash recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
