Spaghetti Squash makes a great low carb option for pasta or it can be a vegetable side dish all on its own. Here are three ways to cook it – in the pressure cooker, the oven or in the microwave.
- 1 spaghetti squash halved and seeds removed
- salt and freshly ground black pepper
- olive oil optional
- 2 CUPS toasted coarse breadcrumbs
- ½ CUP grated Parmesan cheese
- ¼ CUP chopped fresh parsley
- extra virgin olive oil
- Season the cut side of the spaghetti squash with salt and pepper. Place the spaghetti squash halves, cut side down on a rack in the pressure cooker. Add 2 cups of water to the cooker and lock the lid in place.
- Pressure cook on HIGH for 15 minutes (depending on the size of the spaghetti squash, you may need more or less time). Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
- While the squash is cooking, combine the toasted breadcrumbs, Parmesan cheese and parsley. Season the crumb mixture to taste with salt and freshly ground black pepper.
- Remove the spaghetti squash halves from the cooking appliance using tongs. Let them cool for at least 10 minutes. When they are cool enough to handle, scrape the squash with a fork, pulling the strands of squash away from the skin. Toss the spaghetti squash with the breadcrumbs and a little extra virgin olive oil and serve.
I actually put the whole spaghetti squash in the pressure cooker with A LOT of poke holes in it for 10-15 mins depending on the size of it and then make the rest of the recipe as is after I clean out the seeds. If you do it this way the then be super careful. The squash will be screaming hot.