Suggested Piece: 10 Qt. Roaster, 6.5 Qt. Culinary Basket, 11" Large Skillet
Ingredients
¼ c. Sliced almonds
3 tbsp. Butter
1 c. Panko breadcrumbs
⅓ c. Flat-leaf parsley, finely chopped
Salt & Pepper to taste
3 pts. Yellow cherry tomatoes, halved
3 tbsp. Olive oil
4 cloves garlic (#1 cone)
2 Spaghetti squashes
1 lemon, zested and juiced (#1 cone)
⅓ c. Fresh basil, torn
EVOO for drizzling (opt.)
1 c. Parmigiano-Reggiano
Directions
Fill bottom of 10 Qt. Roaster with approx. 1/2-inch of water; set 6.5 Qt. Culinary Basket inside. Set whole spaghetti squash in Culinary Basket. Cover & cook over medium heat until Vapo-Valve clicks; reduce heat to low and cook for 20 min. Meanwhile toast almonds over medium heat in 11" Large Skillet. Remove from skillet and finely chop. Add butter and breadcrumbs to skillet and saute over medium heat until golden brown. Transfer to a small bowl; mix in the almonds and herbs. Season with salt and pepper. In same skillet heat olive oil, garlic and cherry tomatoes until tomatoes break down (about 10 minutes). Add lemon zest, lemon juice, and basil. Halve and loosen spaghetti squash with a fork from the tough skin. Toss squash with tomato sauce. Top with nutty breadcrumbs and parmigiano-reggiano cheese.
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