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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.

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Fragilethunder October 17, 2003

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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Crystalinabelle October 17, 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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SassySkorpio February 24, 2009

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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Andrea in NH September 26, 2007
Pressure Cooker Spaghetti Squash with Pesto