Roasted Spaghetti Squash - NuWave Pro Plus Manual And Cookbok

Roasted Spaghetti Squash

Serves: 4-5
1 spaghetti squash, cut in half
crosswise and seeds removed
2 teaspoons sugar
2 teaspoons salt
Extra-virgin olive oil as needed
Directions:
1. Prepare squash; set aside.
2. Drizzle with olive oil.
3. Evenly divide sugar and salt
between both halves.
4. Bake spaghetti squash on 1-inch
rack at 350°F for 25 minutes.
5. To assemble, use fork to gently
remove stands.
6. Transfer to serving platter.
7. Drizzle with olive oil for garnish.
Tip: Cut ¼-inch thick sliver off end
of the spaghetti squash so it
can stand upright.
Tip: Pour a small amount of olive oil,
about ⅛ teaspoon, in the bulb
of the squash. Using your
finger, spread the oil along the
stem and around the bulb. Pour
off any remaining oil.
Tip: Depending on the size of the
squash, you may have to bake
in batches.
Tip: Hold spaghetti squash warm on
serving platter with foil.
Roasted Asparagus
Serves: 4
1 pound trimmed asparagus
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
Directions:
1. Toss trimmed asparagus in olive
oil, salt and pepper.
2. Place asparagus on 3-inch rack.
3. Roast at 350°F for 6-8 minutes.
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Roasted Vegetables Sandwich
Serves: 4
1 cup plain fat-free Greek-style
yogurt
1½ tablespoons tahini
1 tablespoon fresh lemon juice
½ teaspoon ground cumin
1 teaspoon garlic, minced
½ teaspoon salt, divided
3 tablespoons olive oil
½ teaspoon Spanish smoked
paprika
12 large button mushrooms
2 tomatoes, halved horizontally
1 (1½-pound) eggplant, cut
lengthwise into 8 wedges
1 head of radicchio, quartered
1 medium onion, quartered
¼ teaspoon black pepper
Fresh parsley, chopped (optional)
4 Kaiser Rolls
1. Combine yogurt, tahini, lemon
juice, cumin, garlic and ¼
teaspoon salt in bowl and stir
with whisk; set aside in
refrigerator.
2. Combine oil and paprika in
separate bowl.
3. Brush oil mixture evenly over
mushrooms, tomatoes, eggplant,
radicchio and onion.
4. Grill vegetables at 350˚F on
1-inch rack for 18-20 minutes.
5. Stir vegetables halfway through
cooking process.
6. Place vegetables on platter;
sprinkle with chopped parsley if
desired.
7. Add sauce and serve with Kaiser
rolls or Greek pita bread.
Roasted Herb Potatoes
Serves: 6
2 pounds small new potatoes
2 tablespoons olive oil
1 tablespoon salt
½ teaspoon black pepper
2 tablespoons fresh rosemary,
coarsely chopped
4 cloves garlic, thinly sliced
Directions:
1. Cut potatoes into 1-inch pieces (if
potatoes are small, leave whole).
2. Place in large bowl and toss with
olive oil, salt, pepper, herbs and
garlic.
3. Place potatoes on 3-inch rack and
cook at 350°F for 20-22 minutes.
4. Pause halfway through cooking
process and turn potatoes.
5. Finish cooking process by hitting
Start Button.
Tip: You can use 1 teaspoon of your
favorite dried herb.
Roasted Garlic Mushrooms
Serves: 4
2 (8-ounce) packages crimini or
button mushrooms, quartered
3 tablespoon olive oil
3 cloves garlic, finely chopped
2 tablespoons fresh thyme, chopped
Salt and freshly ground black
pepper to taste
Directions:
1. Place all ingredients in mixing
bowl and toss well.
2. Pour mushrooms directly into
liner pan and roast at 350°F
for 20 minutes.
Tip: Save time by preparing the
mushrooms ahead of time
and store in a 1.4-quart
NuWave Flavor-Lockers
Container until ready to cook.
Roasted Butternut Squash
Serves: 4-5
1 butternut squash, cut in half
lengthwise and seeds removed
2 teaspoons sugar
2 teaspoons salt
Extra-virgin olive oil as needed
Directions:
1. Prepare squash; set aside.
2. Drizzle with olive oil.
3. Evenly divide sugar and salt
between both halves.
4. Bake butternut squash on 1-inch
rack at 350°F for 35 minutes.
5. To assemble, medium dice cooked
squash.
6. Transfer to serving platter.
7. Drizzle with olive oil for garnish.
Tip: Pour a small amount of oil, about
⅛ teaspoon, in the bulb of the
squash. Using your finger, spread
the oil along the stem and around
the bulb. Pour off any remaining
oil.
Tip: Depending on the size of the
squash, you may have to bake in
batches.
Tip: Hold spaghetti squash warm on
serving platter with foil.
Roasted Cauliflower,
Chickpeas & Olives
Serves: 4-6
5½ cups cauliflower florets
1 cup Spanish green olives, pitted
8 cloves garlic, coarsely chopped
1 (15-ounce) can chickpeas (garbanzo
beans), rinsed and drained
3 tablespoons olive oil
½ teaspoon crushed red pepper
¼ teaspoon salt
3 tablespoons fresh flat leaf parsley
Directions:
1. Toss all ingredients in large bowl
and mix evenly to coat.
2. Place ingredients in liner pan.
3. Roast at 350°F for 20-22 minutes.
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