Easy Spaghetti Squash Pressure Cooker Recipe

Easy Spaghetti Squash Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 8-quart – Time: 10 minutes at HIGH pressure

• 1 vegetable spaghetti squash (2 to 2½ pounds)
• 2 cups water
• 1 pound ripe tomatoes (2 to 3 tomatoes)
• 1/3 cup olive oil
• 1 teaspoon minced garlic
• 1 cup shredded fresh basil
• sea salt and fresh ground black pepper
• ½ cup grated Parmesan cheese

Method

1. Place the squash on the counter and, with a paring knife, make a ½ inch-deep cut down into the skin, then halve the squash lengthwise all the way around
2. Pull the halves apart and scoop out and discard the seeds and fibers
3. Place a steamer basket in a 5- to 8-quart pressure cooker
4. Pour in the water
5. The water will touch the bottom of the basket
6. Set the squash halves in the steamer basket, cut side down
7. Close and lock the lid
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 10 minutes
11. While the squash is steaming, prepare the tomato sauce/salad
12. Cut the tomatoes in half crosswise and gently squeeze the seeds out
13. Chop the flesh into ½-inch pieces and place them in a shallow serving bowl large enough to hold the finished dish
14. Add the oil, garlic, basil, and salt and pepper to taste and toss well
15. Set aside
16. Remove the pot from the heat
17. Open the cooker with the Quick Release method
18. Be careful of the steam as you remove the lid
19. Remove the steamer basket
20. Let the squash cool until easy to handle
21. With a fork, scrape the cooked flesh to separate the squash into strands, then combine with the tomato sauce in the serving bowl
22. Discard the shells
23. Toss gently and thoroughly with the sauce
24. Serve from the bowl or divide among 4 soup plates
25. Sprinkle with the cheese and serve immediately

Full List of Vegetables Recipes
Full List of Spaghetti-Squash Recipes