RECIPES
SICILIAN SPAGHETTI SQUASH
It is an old Italian wives tale that cutting basil with a knife will send bad luck! A
wonderful alternative to pasta.
1
1/2
T. extra virgin olive oil 1 whole bulb garlic, peeled and coarsely chopped
1 28 oz. can plum tomatoes, 1 T. sugar
with juices and chopped 1 bunch fresh basil, torn
Salt and pepper to taste 2
1/2
lbs spaghetti squash, halved, seeded and
1/2
cup Pecorino Romano cheese fibrous strings removed
Saute garlic in olive oil on COOK until fragrant, 2-5 minutes. Add tomatoes and sugar and
Cook until heated through and sugar is dissolved. Remove to a separate bowl and add basil
and salt and pepper to taste. Wash bowl and replace in unit. Pour water into bowl until it is
approximately
1/4
-
1/3
filled. Add steamer basket and add squash, centers facing down.
Replace lid and steam on COOK until tender, about 30 minutes. Remove strands of squash
with a spoon until only the skin remains. Discard skin. Top with sauce and cheese. Serves 2.
SALMON WITH CITRUS MARINADE WITH COCONUT RICE
2
1/2
cups jasmine rice 2 cans unsweetened coconut milk
1/4
cup water pinch salt
Cooking spray 4 salmon steaks, approximately 6 oz.
1/2
lemon, zested and juiced
1/2
orange, zested and juiced
1
1/2
inch fresh ginger root, peeled and grated 1 T. soy sauce
Salt to taste
Place rice, coconut milk, water and rice into rice bowl. Spray steamer basket with
cooking spray and arrange salmon. In a separate bowl, combine orange zest and juice,
lemon zest and juice, ginger, and soy sauce. Brush both sides of salmon. Place cover on
unit. Turn Rice Cooker to COOK. Every 5 minutes, baste top of fish with marinade. At
end of cycle, test rice and cut into salmon to see if opaque. Serves 4.
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