Vermicular | Steam-Roasted Spaghetti Squash with Tomato Compote

Steam-Roasted Spaghetti Squash with Tomato Compote

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
35 min
Cooking Steps

[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

  1. Pierce the inside of the squash with a fork and sprinkle salt and pepper.

  2. 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.

  3. 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.

  4. Uncover, remove the squash and shred the interiors with a fork to make the insides spaghetti-like.

  5. 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.

  6. 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

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo