Pressure Cooked Spaghetti Squash

For
Christmas this year, I bought myself an Instant Pot Duo Pressure Cooker from
Amazon during a big sale they were having. I think it was priced at $78 or so
and I had a credit and a bunch of gift cards so I applied all and paid $16 and
change.
Yeah. That was a deal.
Of course, Hubby was NOT thrilled
with another bulky gadget
coming in the kitchen and even though it was very inexpensive, he felt I could
have done something different, besides buy another “gadget” … ho
hum …. blah, blah, blah.

So the box sat under the tree,
unwrapped until AFTER New Years.  Then the tree was relocated outside and
the box was moved to the other side of the room.  That Saturday evening,
Hubby brought the box over to the kitchen, opened it up, grabbed the instruction
manual and started reading.
We made pork chops and
cauliflower that evening in the Instant Pot. It was good and pretty neat,
although, we will both admit, a little scary 😉  Hubby freaked when he
released the pressure as he wasn’t expecting THAT much pressure to be released.
It actually made us both laugh out loud!
Since that night the PC has been
hanging out in the main kitchen on the counter, all shiny and waiting for
another adventure.  Sunday was the day!


You know that we have this
Whole30 thing going on, right? Well, not WE but ME, I, MYSELF, am following
Whole30 for the month … and as a side note, it’s freaking hard as hell to
stay on course and not be distracted by all that yummy, non-compliant stuff out
there … so I had to get focused and make more arrangements to make sure I was
able to eat with the family in a somewhat similar fashion … and Aldi had the
spaghetti squash for $2.19 so I said YES and pulled Nom Nom Paleo‘s recipe for
guidance.

Here’s what you need:
2 pounder spaghetti squash
1 cup of water


Cut the spaghetti squash in half
through the center, NOT long ways. Be careful as this is the WORSE thing to
cut. I used a non skid mat I have and a small paring knife.  I didn’t push
the knife all the way to the hilt and as you go around, you will hear the
squash cracking open … 
Once open, scoop out as much of
the seeds and gunk that you can.  Add a cup of water to pressure cooker
and set your trivet or steamer in the insert.  Place squash on the trivet,
cut side up. 

Lock lid in place, make sure vent
is closed and set pressure cooker on 9 minutes.  Remember, just because
you say NINE MINUTES does not mean that this will be ready to eat in 9 minutes
😉 My pet peeve 😉
After the pressure cooker comes
to pressure (Hubby timed, it took 7 minutes) THEN the 9 minute countdown
starts.


After timer goes off, release the
pressure (quick release), using caution when you flip the vent open.
Using tongs and a large spoon,
ladle, pour out any excess liquid from the squash and place on plate to cool
for a few minutes. Once cool enough to handle, grab a fork and start scraping.


Beautiful!  And look, no
need to turn the oven on and bake for 40 minutes! Always a bonus in steamy
Paradise!  I ended up serving mine with the red sauce and meatballs for dinner while the rest of the gang had regular ole’ spaghetti … 

Looking
forward to sharing with some of these 
GREAT Parties … go check them out!
*This post
contains affiliate links … 
click here to read my disclosure 🙂

4 thoughts on “Pressure Cooked Spaghetti Squash

  1. Ooooooo…I would have never thought to do this! Neat idea!Thanks for joining Cooking and Crafting with J & J!

    Like

  2. I never used a pressure cooker before but the cooked spaghetti squash sure looks good.Thanks for sharing this at Cooking and Crafting with J & J.

    Like

  3. I've never cooked with a pressure cooker but my grandmother used to use them to can. I love how easy this sounds! Thanks for sharing at Merry Monday!

    Like

  4. This sound nice one I need to look into it , I use pressure cooker a lot, thanks for sharing this delicious spaghetti squash recipe to Hearth and soul blog hop, pinning and tweeting.

    Like

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