Parmesan Spaghetti Squash

Suggested Piece: 3 Qt Roaster, 2.5 Qt Culinary Basket -or- *your favorite roaster.

Ingredients
1 medium to large spaghetti squash
½ stick butter
Your favorite garlic seasoning (we used Johnny’s).
1 c. fresh parmesan cheese

Directions
Cut squash into quarters and place in Culinary Basket over 3 Qt with ½ inch of water. Medium-click-low until tender. Shred parmesan cheese using #1 cone, set aside. Scrape insides of squash out with a fork and place back into 3 Qt Roaster. Add remaining ingredients and mix until butter and cheese are melted. Serve with your favorite sauce or on it’s own!

*If cooking without the Culinary Basket, place squash, flesh side up in the bottom of your favorite roaster. Medium-click-low until tender. Follow remaining directions.

Oreo No-Bake Cheesecake Bars

Suggested Piece: 9x13 Bake and Roast Pan, 1 Qt Saucepan, Saladmaster Machine

Ingredients
2 pkgs. Oreo cookies
2 (8-oz) softened cream cheese
1 c. white chocolate chips
1 c. Cool Whip topping
1 stick butter

Directions
Crumb 1 ½ packages of Oreos on the #1 cone, set aside. Melt butter on low in 1 Qt Saucepan. Combine with Oreo crumbs and press into bottom of 9x13 Bake and Roast Pan. Freeze for 30 minutes to firm up. Rinse out 1 Qt Saucepan and use it to melt white chocolate chips, set aside to cool. Whip softened cream cheese and add cooled, melted chocolate, fold in Cool Whip topping. Spread over frozen crust. Chop remaining Oreos on #3 cone, and sprinkle over cream cheese mixture. Freeze for at least 1 hour, cut into squares and serve cold.

Cinnamon Pumpkin Butter

Ingredients
1 lb. unsalted butter
½ c. pumpkin puree
2 tbsp. brown sugar
2 tbsp. agave syrup
1 tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. ground clove
Salt to taste

Directions
Whip butter until light and fluffy. Add in remaining ingredients and whip again to combine. Serve on dinner rolls, croissants, or even pancakes! Yum!

Pumpkin & Black Bean Chili

Suggested Piece: 5 Qt Roaster, Saladmaster Machine

Ingredients
1 (15-oz) can pumpkin puree
1 (15-oz) can diced tomatoes (your favorite flavor!)
1 (15-oz) can vegetable broth
2 (15 oz) cans black beans
3 cloves chopped garlic (#1 cone)
1 zucchini (#3 cone)
1 yellow squash (#3 cone)
1 small onion (#2 cone)
1-2 cups cooked quinoa
Salt, pepper, oregano, cumin, and chili powder to taste
1 lb. ground beef (opt.)

Directions
Sauté processed garlic, zucchini, squash, and onion in bottom of 5 Qt Roaster on medium heat. Add all other ingredients and medium-click-low until veggies are tender, a minimum of 30 minutes. Flavors meld and blend the longer it sits on low. 

Optional: If using ground beef, degrease the meat by cooking it in the 3 Qt. Inset or Culinary Basket over 1/2 inch of water in the 3 Qt. Roaster on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner! 

Tortellini Salad

Suggested Piece: 3 Qt Roaster, 2.5 Qt Culinary Basket, Saladmaster Machine

Ingredients
22-oz. pkg. frozen (or fresh) cheese tortellini 
1 pkg. cherry tomatoes (halved or quartered)
1 pkg. yellow cherry tomatoes (halved or quartered)
2 1/2 c. fresh corn kernels, cooked and sliced from the cob (approx. 4 cobs)
1/2 c. fresh basil leaves, sliced in ribbons
4 tbsp. grated Parmesan cheese (#1 cone)
Freshly ground black pepper

For the Dressing
1/2 c. Olive Oil
1/4 c. Red Wine Vinegar
1 juiced lemon
1/2 tsp. Dijon Mustard
1/2 tsp. garlic salt
Pepper to taste

Directions
Vapor cook corn cobs in Culinary basket over 3 Qt Roaster with 1/2 inch water. Remove Basket, allow corn to cool before removing kernels. Rinse out 3qt and reuse to cook pasta. Shred Parmesan Cheese on #1 cone. In a large jar, mix all dressing ingredients and shake, shake, shake. Add all ingredients together in large bowl, chill for several hours before serving.

Sweet & Spicy Barbecue Pork

Suggested Piece: 3 or 4 Qt. Roaster

Ingredients

2-3 lb. pork roast

1 white onion (#3 cone)

1 can El Pato

1 can tomato sauce

1 c. brown sugar

Salt & pepper to taste

Directions

Place roast and all ingredients in 3 or 4 Qt Roaster. Cover and cook on medium heat until VapoValve clicks, then reduce heat to low for approximately 1 hour (20 minutes per pound, minimum). The longer it cooks, the more tender it will be. Shred and serve on buns or in a tortilla with taco toppings.