Spaghetti Squash A La Pomodorina

by Chef Klaus Mueller


Cut squash in half and bake at 350°F for 25 minutes. Scrap squash to remove spaghetti (meat). Toss spaghetti squash with melted butter or Extra Virgin Olive Oil, season with Haco-Swiss Hacomat seasoning.


Place spaghetti squash in desired serving dish and top with MENU Pomodorina sauce. Garnish with micro greens or as desired.


6 oz Spaghetti Squash
2 oz Hacomat Seasoning
3 oz Pomodorina Sauce
2 oz Butter, or Extra Virgin Olive Oil
1/2 oz Micro greens, garnish