Pressure Cooker Spaghetti Squash with Pesto

READY IN: 25mins
Recipe by Tish

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

Top Review by Fragilethunder

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.

Ingredients Nutrition

Directions

  1. Carefully cut squash in half the long way.
  2. Add 1 cup water to the bottom of the pressure cooker and add trivet.
  3. Place squash halves on trivet, cut side down.
  4. Cover pressure cooker and bring up to full pressure.
  5. Reduce heat to stabilize pressure and cook for 15 minutes.
  6. Release pressure Make the pesto sauce while the squash is cooking.
  7. Mince the garlic in a food processor.
  8. Add the basil, Parmesan, pine nuts and salt to taste and process until mixture is finely ground.
  9. Add the oil and process 20 seconds When the squash is cooked, scoop out and discard the seeds and spongy, deeper orange membrane.
  10. With a fork, rake out the strands of squash and transfer to a colander.
  11. Press lightly to remove some of the excess liquid.
  12. Transfer to a serving dish and toss with several tablespoons pesto sauce.
  13. Serve hot.
  14. Reserve the remaining pesto sauce for other uses if desired.
  15. (Any extra pesto can be refrigerated for several weeks in a tightly covered container).

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