Imagine transforming a humble squash into a magical, pasta-like dish that's not only incredibly healthy but also ridiculously easy to prepare. Our Pressure Cooker Spaghetti Squash recipe is about to revolutionize your weeknight dinners, offering a low-carb alternative that's bursting with flavor and can be ready faster than you can boil traditional pasta. Whether you're a health-conscious foodie or simply looking to add more vegetables to your diet, this game-changing recipe will have you ditching wheat noodles and embracing the delicious world of squash "spaghetti"!
Prep Time: 5 mins
Cook Time: 7 mins
Total Time: 12 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 cup water
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Carefully wash the spaghetti squash and pat it dry with a clean kitchen towel.
- Using a sharp knife, carefully cut the spaghetti squash in half lengthwise. Use a spoon to remove the seeds and stringy pulp from the center of the squash.
- Pour 1 cup of water into the bottom of the pressure cooker pot, creating a liquid base for steaming.
- Place the squash halves cut-side up on the trivet or steamer basket inside the pressure cooker. If needed, you can cut the squash into smaller pieces to fit.
- Drizzle the olive oil over the squash halves and season generously with salt and pepper to enhance the flavor.
- Close the pressure cooker lid securely and set the valve to the sealing position.
- Select the manual or pressure cook setting and set the timer for 7 minutes on high pressure.
- Once the cooking cycle is complete, perform a quick release of the pressure by carefully moving the valve to the venting position.
- Using tongs or oven mitts, carefully remove the squash from the pressure cooker.
- Allow the squash to cool for 2-3 minutes, then use a fork to gently scrape the flesh, creating spaghetti-like strands.
- Transfer the squash strands to a serving dish, give a final seasoning adjustment if needed, and serve hot.
Tips
- Choose the Right Squash: Select a medium-sized spaghetti squash that feels heavy for its size, with a firm, unblemished exterior.
- Cutting Safety: Use a sharp knife and a stable cutting board when halving the squash. If the squash is too tough, microwave it for 1-2 minutes to soften slightly.
- Seasoning Matters: Don't be shy with salt and pepper. The olive oil helps distribute the seasonings and adds a subtle richness.
- Timing is Key: Stick to the 7-minute cooking time to prevent overcooking, which can make the squash mushy.
- Serving Suggestions: Top your spaghetti squash with marinara sauce, pesto, or use it as a base for your favorite protein for a complete meal.
- Storage Tip: Leftover squash can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 42kcal
Carbohydrates: 10g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
