Prep 10 mins
Cook 15 mins
Select a medium sized squash that will fit into the pressure cooker even when cut in half. If the squash is larger, simply cook it in two batches. I have easily converted this recipe to oven with the same results
- 1 medium spaghetti squash, about 2 1/4 lb
- 1 cup water
- 1 -2 clove garlic
- 2 cups fresh basil leaves
- 3 ounces grated parmesan cheese (about 3/4 cup)
- 1⁄3 cup toasted pine nuts
- 1 cup oil (either a mix of light olive oil and vegetable oil or all olive oil)
- Carefully cut squash in half the long way.
- Add 1 cup water to the bottom of the pressure cooker and add trivet.
- Place squash halves on trivet, cut side down.
- Cover pressure cooker and bring up to full pressure.
- Reduce heat to stabilize pressure and cook for 15 minutes.
- Release pressure Make the pesto sauce while the squash is cooking.
- Mince the garlic in a food processor.
- Add the basil, Parmesan, pine nuts and salt to taste and process until mixture is finely ground.
- Add the oil and process 20 seconds When the squash is cooked, scoop out and discard the seeds and spongy, deeper orange membrane.
- With a fork, rake out the strands of squash and transfer to a colander.
- Press lightly to remove some of the excess liquid.
- Transfer to a serving dish and toss with several tablespoons pesto sauce.
- Serve hot.
- Reserve the remaining pesto sauce for other uses if desired.
- (Any extra pesto can be refrigerated for several weeks in a tightly covered container).
Yum. I had already started baking the squash in 1/2 an inch of water at 350 when I found this recipe. I wanted to find out if anyone else thought spaghetti squash would be good with pesto, and this gave me the confidence to try it. I added grated jack cheese to the top, and my hubby and I were both soo delighted. I want more, but have to save it for my son when he comes home. I could eat a whole spaghettin squash this way. I will definitely do this again.
The spaghetti squash should have the seeds scraped out prior to cooking, this is easier. Also the cook time is way off, I cooked for 10 and it was really mushy and over done. I served this over a basil linguine and topped with a spicy tomato sauce. I will make it again with maybe 7 minutes cook time in the pressure cooker.
A great recipe, however removing those seeds were keeping me from enjoying it once it was ready to throw together!