Did you know you can cook spaghetti squash in the pressure cooker? It cooks quickly, and it’s softer and better tasting than cooked in a microwave.
Spaghetti squash is a great alternative to pasta. There are only 42 calories in 1 cup of cooked spaghetti squash, so it’s a perfect start to making a hearty, healthy meal that’s also low in calories.
I served the spaghetti squash Cincinnati Chili Mac style topped with a quick Black Bean Chili with Chicken Sausage. I’ll post that pressure cooker chili recipe soon.
- 3 lb. spaghetti squash
- 1 cup water
- Cut off the stem end of the squash, cut the squash in half and remove the seeds with a spoon. Add water to the pressure cooker pot. Place the spaghetti squash on a steamer basket or rack in the pot. Cook 8 minutes on high pressure. Use a quick pressure release.
- When squash is cool enough to handle, use a fork to scrap the strands of “spaghetti” from the skin.
More delicious ways to serve spaghetti squash:
Spaghetti Squash with Quick Pasta Sauce, Barbara Bakes
Spaghetti Squash Coconut Custard Pie, Barbara Bakes
Spaghetti Squash with Tomatoes and Basil, Steamy Kitchen
Spaghetti Squash with Swiss Chard, Dried Cranberries & Dijon Vinaigrette, Cookin’ Canuck
Twice-Baked Spaghetti Squash with Pesto and Parmesan, Kalyn’s Kitchen