Pressure Cooker Spaghetti Squash With Pesto

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 medium spaghetti squash, about 2 1/4 lb
• 1 cup water
• 1 -2 clove garlic
• 2 cups fresh basil leaves
• 3 ounces grated parmesan cheese (about 3/4 cup)
• 1/3 cup toasted pine nuts
• salt
• 1 cup oil (either a mix of light olive oil and vegetable oil or all olive oil)

Recipe

• 1 carefully cut squash in half the long way.
• 2 add 1 cup water to the bottom of the pressure cooker and add trivet.
• 3 place squash halves on trivet, cut side down.
• 4 cover pressure cooker and bring up to full pressure.
• 5 reduce heat to stabilize pressure and cook for 15 minutes.
• 6 release pressure make the pesto sauce while the squash is cooking.
• 7 mince the garlic in a food processor.
• 8 add the basil, parmesan, pine nuts and salt to taste and process until mixture is finely ground.
• 9 add the oil and process 20 seconds when the squash is cooked, scoop out and discard the seeds and spongy, deeper orange membrane.
• 10 with a fork, rake out the strands of squash and transfer to a colander.
• 11 press lightly to remove some of the excess liquid.
• 12 transfer to a serving dish and toss with several tablespoons pesto sauce.
• 13 serve hot.
• 14 reserve the remaining pesto sauce for other uses if desired.
• 15 (any extra pesto can be refrigerated for several weeks in a tightly covered container).