Spaghetti Squash with Herb Butter and Vegetable Noodles Pressure Cooker Recipe

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Recipe Category: Pressure-Cooker

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Spaghetti Squash With Herb Butter And Vegetable Noodles 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
  • 2 tablespoons butter
  • 2 zucchini
  • 3 tablespoons olive oil
  • 2 medium shallots, chopped
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh flatleaf parsley
  • grated zest of 1 lemon
  • sea salt and fresh ground black pepper

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 herb butter
  12. Slice the zucchini into long ribbon-like noodles with a Spiralizer, Vegetti, or mandoline
  13. You want thin to medium ribbons about the same size as the strands of the spaghetti squash
  14. In a saute pan, melt the butter with the oil over medium-high heat
  15. Add the shallots and cook, stirring a few times, until soft, about 3 minutes
  16. Add the zucchini and toss to coat with the butter and oil mixture
  17. Cook about 1 minute
  18. Stir in the basil, parsley, and lemon zest
  19. Season to taste with salt and pepper
  20. Set aside
  21. Remove the pot from the heat
  22. Open the cooker with the Quick Release method
  23. Be careful of the steam as you remove the lid
  24. Remove the steamer basket
  25. Let the squash cool until easy to handle
  26. With a fork, scrape the cooked flesh to separate the squash into strands, then combine with the zucchini and herb butter in the serving bowl
  27. Discard the shells
  28. Toss gently and thoroughly with the herb butter
  29. Serve from the bowl or divide among 4 soup plates

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