Prep Time: 10 Minutes
Cook Time: 55 Minutes
Equipment
- Chef’s knife/Cutting Board
- Fork & Spoon
- Mixing Bowl or Pan
- ½ size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
Ingredients
- Spaghetti Squash, uncooked, cut in half lengthwise
- Olive Oil
- Salt
- White Pepper, ground
Method
- Poke squash skin with fork or tip of the knife to help cook faster. Remove seeds, sprinkle with a little salt and drizzle with some olive oil. Lay flat downside on a tray sprayed with non-stick oil, cover with plastic wrap and aluminum foil, and cook in Multigen for 55 minutes (or until tender.)
- Remove squash from Multigen. Using a fork, scratch off the flesh with the grain and spaghetti-like strands will fall off. Toss in olive oil.
- Bulk: portion into serving dishes and serve with an entrée or leave in bulk for dining room service. Cold Plating: allow to cool and plate as a side dish. Place on hot side of the hot side of tray to retherm prior to service.
- Serve hot.
Optional: Add minced garlic other spices when tossing the squash for extra flavour, or pasta sauces go well with it as well.
Food Accompany: Any appropriate entrée