[MED] 7 min
[LOW] 25 min
[LOW] 3 min
½ whole spaghetti squash, halved lengthwise, seeded
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 ½ cup tomatoes, peeled and diced
2 tablespoons sun-dried tomatoes
1 tablespoon olive oil
2 teaspoons rice wine vinegar
1 tablespoon sorghum syrup (or honey)
2 teaspoons soy sauce
3–4 pecans, chopped
Fresh basil or fresh herbs
1 tablespoon pecan oil (or olive oil)
1 pinch of kosher salt
Pierce the inside of the squash with a fork and sprinkle salt and pepper.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and add in squash cut-side down. Sear for about 7 minutes or until the cut-side is evenly golden brown.
Flip the squash (cut-side up) and add in peeled tomatoes and sun-dried tomatoes on the side. Cover and steam-roast over [LOW] heat for 25 minutes.
Uncover, remove the squash and shred the interiors with a fork to make the insides spaghetti-like.
To make the tomato compote, add in olive oil, rice wine vinegar, sorghum syrup and soy sauce to the tomatoes and mix well. Reduce over [LOW] heat, stirring frequently, until it comes to a boil.
Once thickened, add the tomato compote on top of the squash. Sprinkle chopped pecans, lay basil (or fresh herbs) on top. Drizzle pecan oil with a pinch of salt and serve.
Credit: Chef Sean Brock
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