Spaghetti Squash with Herb Butter and Vegetable Noodles Pressure Cooker Recipe

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

Full List of Pressure-Cooker Recipes
Full List of Spaghetti-Squash Recipes

Recently Viewed

Beef Bourguignon:
Cook bacon in pressure-cooker pot over medium-high heat until browned and crisp, about 3 minutes Using slotted spoon, transfer bacon to paper towel-lined plate Add Continue Reading →

Bolognese:
PREP INGREDIENTS: Pulse onion, carrot, and celery in food processor until finely chopped, about 10 pulses; transfer to bowPulse pancetta and mortadella in now-empty food Continue Reading →

Lentil Soup:
In a 5- to 7-quart pressure cooker, heat the oil over medium heat until very hot Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes Continue Reading →

Corn On The Cob:
Husk the corn by removing the husk and the silk from the ears of corn Brushing downward on a cob of corn with a damp paper towel (instead of trying to strip down each Continue Reading →

Instant Pot Rice:
In a 5- to 7-quart pressure cooker, heat the oil and 1 tablespoon of the butter over medium-high heat until the butter melts Add the shallots and cook, stirring a few Continue Reading →

List All