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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rough bronze-die texture grips sauce — artisan dried pasta
Grow chayote — mild squash for soups, slaw, pickles, stir-fry
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rough bronze-die texture grips sauce — artisan dried pasta
Grow chayote — mild squash for soups, slaw, pickles, stir-fry
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Preheat oven to 400F and line a sheet pan with parchment paper. Squeeze as much moisture as possible from the spaghetti squash. Add to a food processor and pulse until coarsely chopped. Transfer spaghetti squash to a bowl and add remaining ingredients. Mix to combine. Scoop mixture onto the prepared baking sheet using a 1/2 tablespoon measure. Shape into a small tot. You should have about 18 tots. Bake 10 minutes. Then flip over and bake for 2 more minutes until golden brown. Serve with ketchup.