Patricia asks: “In what setting would you cook spaghetti squash?”
The setting I would use would ultimately depend on the results I’m looking for. For most vegetables I use the Convection Steam mode. It is the last option in the mode settings.
I will steam the vegetables for period of time during the beginning part of the cooking process. I will then turn off the steam setting (by touching the mode button one time) and moved to the full convection setting. This allows me to begin the steaming process of the vegetables and then finish by roasting to achieve a more caramelized flavor.
You can try this mode with spaghetti squash, but you may have to experiment with how long you leave it in the oven. The Wolf reference guide suggests cooking zucchini, and yellow squash on full steam mode for 3 to 5 minutes.
I love this recipe! I had no idea about steaming the tempeh before adding to the recipe. It makes it taste so much better.
why not convection humid ? like a baked potato. it would brown it at end
You certainly could use the convection humid setting. I like the convection steam as I have found steam is much better at cooking quickly. I change to convection toward the end to caramelize.
I put a large whole squash in (stem mode) and after thirty minutes it’s still not quite done! Adding 10 mins steam after cutting it in half