Two-Tomato, Herb, and Asiago Spaghetti Squash

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  • Makes: 14 servings
  • Serving Size: 1/2 cup
  • Makes: 7 cups
  • Prep: 20 mins
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high) + 20 minutes (high)

Two-Tomato, Herb, and Asiago Spaghetti Squash

Directions

  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 on high-heat setting for 4 to 5 hours or until squash is very tender.
  2. Carefully remove squash from cooker. 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 into broth mixture in cooker. Cover and cook for 20 to 30 minutes more or 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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Nutrition Facts (Two-Tomato, Herb, and Asiago Spaghetti Squash)

  • Per serving:
  • 56 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 2 mg chol. ,
  • 152 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 2 g pro.
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