Pressure Cooker Spaghetti Squash With Pesto

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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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Steps

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Carefully cut squash in half the long way.

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Add 1 cup water to the bottom of the pressure cooker and add trivet.

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Place squash halves on trivet , cut side down.

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Cover pressure cooker and bring up to full pressure.

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Reduce heat to stabilize pressure and cook for 15 minutes.

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Release pressure make the pesto sauce while the squash is cooking.

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Mince the garlic in a food processor.

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Add the basil , parmesan , pine nuts and salt to taste and process until mixture is finely ground.

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Add the oil and process 20 seconds when the squash is cooked , scoop out and discard the seeds and spongy , deeper orange membrane.

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With a fork , rake out the strands of squash and transfer to a colander.

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Press lightly to remove some of the excess liquid.

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Transfer to a serving dish and toss with several tablespoons pesto sauce.

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Serve hot.

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Reserve the remaining pesto sauce for other uses if desired.

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Ingredients

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spaghetti squash, water, garlic, fresh basil leaves, parmesan cheese, pine nuts, salt, oil