How to make a boiler heater from scratch
I had just finished boiling a batch of spaghetti squash, which were already a pretty tender and fragrant dish, so I had decided to make another batch to cook in, and that was what I ended up with.
You can find the spaghetti squash recipe for the recipe I made here.
A few months later, I was still making spaghetti squash and the only thing that had changed was the cooking method.
The spaghetti squash was still tender, but it was now cooked in a steam-driven oven that made the squash tender yet also incredibly flavorful.
The cooking method was fairly simple, but the result was spectacular.
I didn’t have to spend time in the oven to achieve that tenderness, which is a rarity in cooking for this recipe.
The only thing I had to add was a little bit of olive oil to the steam to create steam pressure, which gave the squash the perfect crust.
You could just skip that step if you wanted to make this dish without the steam, but for those of you who do, you can do that in about 30 minutes by just adding some olive oil and some salt and pepper to the bottom of a large saucepan.
I added some extra olive oil because, like I mentioned earlier, I like my squash a little extra crispy.
You might also want to serve this dish with a little Parmesan and some crumbled feta cheese, if you’re feeling particularly generous.
Recipe adapted from The Complete Guide to Home Cooking.