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© Meredith Corporation. All rights reserved. Used with permission.
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 for 8 to 10 hours or High for 4 to 5 hours or until squash is very tender. Carefully remove squash from slow cooker. When cool enough to handle, use a fork to shred and separate squash into strands.
If using Low, turn cooker to High 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 (or Parmesan) cheese, parsley, basil, oil and salt. If desired, garnish with a sprinkle of cheese.