Pressure Cooker Spaghetti Squash with Pesto

Recipe by TishT
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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