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    You are in: Home / Recipes / Pressure Cooker Spaghetti Squash with Pesto Recipe
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    Pressure Cooker Spaghetti Squash with Pesto

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 17, 2003

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2009

      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.

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    • on February 24, 2009

      A great recipe, however removing those seeds were keeping me from enjoying it once it was ready to throw together!

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    • on September 26, 2007

      This was my first try of spaghetti squash and I think the texture was not what I was expecting. I baked mine in the microwave after removing the seeds. I'll try this again.

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    Nutritional Facts for Pressure Cooker Spaghetti Squash with Pesto

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 679.3
     
    Calories from Fat 619
    91%
    Total Fat 68.8 g
    105%
    Saturated Fat 11.3 g
    56%
    Cholesterol 18.7 mg
    6%
    Sodium 340.3 mg
    14%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 1.2 g
    5%
    Sugars 0.6 g
    2%
    Protein 10.7 g
    21%

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