By Tish on January 12, 2003
"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"
Serving Size: 1 (244 g)
Servings Per Recipe: 4
"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!"
"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."