Mediterranean Spaghetti Squash

Mediterranean Spaghetti Squash


Culinary Tools:

  • Bamboo Cutting Board
  • Chef’s Knife
  • 14-inch Paella Pan with Cover
  • 10 1?2-inch Skillet with Cover
  • 8-inch Skillet
  • 2-quart Saucepan
  • Solid Spoon (6-piece Kitchen Tool Set)

Spaghetti Squash Ingredients:

  • 1 (2-pound) spaghetti squash
  • 1 cup marinara sauce
  • 1?4 cup parmesan cheese, shaved

Squash Procedure:

1. Cut spaghetti squash in half; leave skin on and remove seeds.

2. In the 14-inch Paella Pan, add 1?2 cup water and place squash halves skin side up; cover with the Redy-cook® valve open and cook at medium-high for 20 minutes, or until valve whistles. Use a fork to separate squash strands.

3. Serve with chicken, cooked vegetables mix and feta cheese.