Spaghetti Squash

Ingredients

  • I cook it whole in my 6-quart pressure cooker for 25 minutes on manual high pressure with 1 cup of water (using the steamer basket). I manual release/quick release as soon as it is finished cooking. Once it is cool enough to handle I cut it in half crosswise and the seeds easily scoop out. I use a fork to gently shred the flesh of the squash into thin, translucent spaghetti-like strands
  • This method produces perfectly cooked strands (not mushy and not crunchy) that are perfect for topping with pesto, marinara sauce, bolognese, roasted red pepper sauce, roasted tomatoes and herbs, dairy-free Alfredo etc. - or even just extra virgin olive oil, fresh parsley, flaky salt and pepper

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