Slow Cook:8 hrs to 10 hrs (low) or 4 to 5 hours (high) + 20 minutes (high)
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 on high-heat setting for 4 to 5 hours or until squash is very tender.
Carefully remove squash from cooker. 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 into broth mixture in cooker. Cover and cook for 20 to 30 minutes more or 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.