Two-Tomato, Herb, and Asiago Spaghetti Squash This recipe for spaghetti squash can be made in your slow cooker -- and it's healthful to boot! This is a delicious way to serve spaghetti squash, a bit time involved but not hard. This gratin is.simple and lighter than most, it really enhances the squash for a great side or light entree.

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

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

Transfer the squash to a rack-lined baking sheet, cut-sides up. Drizzle lime juice over the squash and then sprinkle on herbs and spices. Try cumin, crushed coriander seeds, achiote seeds, garlic and onion powder, red pepper flakes or cayenne pepper. Shred the baked seasoned squash and use as a filling for burritos, tacos and fajitas. Add the Asiago and lemon juice and pulse until just combined.

Get Latest Recipe : HOME