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
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- 1Carefully cut squash in half the long way.
- 2Add 1 cup water to the bottom of the pressure cooker and add trivet.
- 3Place squash halves on trivet, cut side down.
- 4Cover pressure cooker and bring up to full pressure.
- 5Reduce heat to stabilize pressure and cook for 15 minutes.
- 6Release pressure Make the pesto sauce while the squash is cooking.
- 7Mince the garlic in a food processor.
- 8Add the basil, Parmesan, pine nuts and salt to taste and process until mixture is finely ground.
- 9Add the oil and process 20 seconds When the squash is cooked, scoop out and discard the seeds and spongy, deeper orange membrane.
- 10With a fork, rake out the strands of squash and transfer to a colander.
- 11Press lightly to remove some of the excess liquid.
- 12Transfer to a serving dish and toss with several tablespoons pesto sauce.
- 13Serve hot.
- 14Reserve 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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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
- Total Fat 68.8 g
- Saturated Fat 11.3 g
- Cholesterol 18.7 mg
- Sodium 340.3 mg
- Total Carbohydrate 8.7 g
- Dietary Fiber 1.2 g
- Sugars 0.6 g
- Protein 10.7 g