Pressure Cooker Spaghetti Squash with Pesto

"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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Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

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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).

Questions & Replies

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Reviews

  1. 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.
     
  2. Crystalinabelle
    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.
     
  3. SassySkorpio
    A great recipe, however removing those seeds were keeping me from enjoying it once it was ready to throw together!
     
  4. Andrea in NH
    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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RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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