Pressure Cooker Spaghetti Squash With Pesto Food

EASY SPAGHETTI SQUASH RECIPE WITH PESTO

Steps:

• Cook the spaghetti squash: follow Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
• Allow the squash to cool slightly, then use a fork to scrape out the squash into "spaghetti" strands. Place the noodles in a colander or strainer and rest for 10 minutes to remove any extra moisture.
• In a bowl, combine the pesto, Parmesan, and squash noodles. Toss until well combined. Taste, and add additional salt or pesto as necessary. (Leftovers store in the refrigerator for a few days; you may have to refresh the flavor with additional pesto.)

PRESSURE COOKER SPAGHETTI SQUASH

Steps:

• 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.

PRESSURE-COOKER SPAGHETTI SQUASH WITH TOMATOES

Steps:

• Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set squash on trivet, overlapping as needed to fit. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Press cancel., Remove squash and trivet from pressure cooker; drain cooking liquid from pressure cooker. Using a fork, separate squash into strands resembling spaghetti, discarding the skin. Return squash to pressure cooker. Stir in tomatoes, olives, oregano, salt and pepper. Select saute setting and adjust for low heat. Cook and stir until heated through, about 3 minutes. Top with cheese and basil.

INSTANT POT® VEGAN SPAGHETTI SQUASH WITH PESTO

Steps:

• Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.
• Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor; pulse until smooth. Serve on top of spaghetti squash.

SPAGHETTI SQUASH WITH PESTO

Steps:

• Boil spaghetti squash about 40 minutes, until tender when pierced with knife. Drain, allow to cool somewhat, then split in half lengthwise.
• Using large spoon, scrape out seeds and strings to which they are attached and discard. Using forks, scrape flesh of squash away from skin and transfer to large saucepan. Flesh will lift up in clumps of strands that separate easily. Season lightly with salt and pepper.
• Gently fold in pesto and tomatoes. Recheck seasonings and set aside, covered. About 10 minutes before serving, reheat gently in saucepan and sprinkle with parsley or basil.

SPAGHETTI SQUASH FETA CHEESE CASSEROLE

Steps:

• Preheat your oven to 400°F.
• Cut your spaghetti squash in half and use a spoon to remove the seeds from the center. Spray the squash with cooking spray or brush with olive oil. Then, sprinkle with Everything but the Bagel seasoning and place face down on a baking sheet.
• Bake for 25-30 minutes or until the squash can be shredded with a fork.
• While the squash is baking, grease a casserole dish. Then, place the block of feta cheese, fresh herbs, sliced cherry tomatoes, and diced onion in the dish.
• Place casserole dish in the oven on the same rack as the squash and bake for 30 minutes.
• Next, let's start preparing the ground turkey. Heat a skillet to medium-heat and spray with cooking oil. Then, add the ground turkey, minced garlic, and Italian seasoning. Cook until the meat is done.
• Grab a small sauce pot. Add the Knorr Pesto Seasoning packet and cook according to instructions on the bag. NOTE: If you want to make this more macro-friendly, spray cooking spray into the pesto instead of using olive oil. You'll have to spray a decent amount, but I've done it before and it works.
• Once the spaghetti squash, feta, and vegetables are done baking, remove from the oven. Shred the spaghetti squash with two forks and place into the casserole dish with the baked feta and vegetables.
• Fold in chopped spinach immediately. The heat from the other ingredients will make the spinach wilt just like we want.
• Then, stir in the cooked ground turkey. Add the pesto sauce and keep stirring.
• Top the casserole with mozzarella cheese. Broil at 500°F for 3-5 minutes or until cheese starts to bubble/brown.
• Serve hot or put into meal prep containers for the week!

PRESSURE COOKER SPAGHETTI SQUASH WITH PESTO

Steps:

• Carefully cut squash in half the long way.
• Add 1 cup water to the bottom of the pressure cooker and add trivet.
• Place squash halves on trivet, cut side down.
• Cover pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 15 minutes.
• Release pressure Make the pesto sauce while the squash is cooking.
• Mince the garlic in a food processor.
• Add the basil, Parmesan, pine nuts and salt to taste and process until mixture is finely ground.
• Add the oil and process 20 seconds When the squash is cooked, scoop out and discard the seeds and spongy, deeper orange membrane.
• With a fork, rake out the strands of squash and transfer to a colander.
• Press lightly to remove some of the excess liquid.
• Transfer to a serving dish and toss with several tablespoons pesto sauce.
• Serve hot.
• Reserve the remaining pesto sauce for other uses if desired.
• (Any extra pesto can be refrigerated for several weeks in a tightly covered container).