Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, two-tomato, herb, and asiago spaghetti squash. One of my favorites food recipes. This time, I am going to make it a little bit unique. 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 foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Two-Tomato, Herb, and Asiago Spaghetti Squash is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have 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:
- Get 1 large spaghetti squash
- Prepare 2/3 cup chicken or vegetable stock or broth
- Make ready 1/4 cup dried tomatoes (not oil-packed)
- Get 3 clove garlic, minced
- Prepare 1 tbsp italian seasoning
- Take 1 can petite diced tomatoes (I used the seasoned ones)
- Make ready 1/2 cup finely shredded Asiago (or Parmesan) cheese
- Get 1/2 cup snipped fresh parsley (topping)
- Make ready 1/3 cup snipped fresh basil (topping)
- Take 1 tbsp olive oil
- Take 1/2 tsp salt
- Prepare additional Asiago or Parmesan cheese (optional)
- Take 1 packages cooked chicken or pork sausage (or your favorite)
It includes an alfredo sauce recipe make in the skillet. Try it for lunch or dinner! Two-Tomato, Herb, and Asiago Spaghetti Squash. ThePrep: Easy Fall Dinners to Get Back on Track.
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.
With the fresh new fall feeling in the air. The tomatoes will be done when they have. 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. Sweet & Spicy Asian Pork-Stuffed Spaghetti Squash Big Flavor Kitchen.
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