I know everyone is getting so excited for Fall! I’m there with you friends, I promise. I walked into Hobby Lobby and almost maxed out a credit card just so I could decorate my house like Halloween at Disneyland. I want my house so badly to look like a Pinterest inspired Fall Board, but frankly it’s more of a ‘did someone ransack and rob this house?’ vibe…
With Fall, comes squash. Mainly pumpkin if we are being honest. I’m definitely not the type of person who refuses to go there, but for today’s recipe it’s all about the Spaghetti Squash. I think this is a year round kind of veggie thank goodness because I just figured out THE BEST WAY to cook spaghetti squash!
If you have ever tried to roast spaghetti squash, it takes like an hour. I know this because I’ve been there done that multiple times. And honestly, every time I’ve made the squash, the spaghetti comes out a tad crunchy. So I’ve avoided making it for a while because my mom energy levels at this time in my life requires no longer than 20-30 minute recipes.
Thank goodness for my pressure cooker. I’ve fallen so hard in love with this thing! Just yesterday I made a bag of dry beans cooked and ready to go in 25 minutes. (No soaking!) I’ve also cooked sweet potatoes, frozen chicken, bean soups…etc. It’s amazing!
So when my lunch time rolled around, and the kids leftover sandwiches weren’t looking the best, I decided to treat myself to a yummy quick lunch! I cooked the squash while I got the kids lunch ready, and when they were done I was able to fix mine up and enjoy lunch all by myself…
Just me and Instagram/Facebook/Youtube and back again.
- 1 spaghetti squash
- 2 cups water
- (For the Pesto Dish)
- 6 oz jar of pesto-Use as much as preferred
- 1 c. chopped sun dried tomatoes
- 2-4 oz. crumbled goat cheese
- 2-4 TB. roasted pumpkin seeds
- Add your water to your pressure cooker.
- Cut the ends off the squash, and then cut it in half. Remove the seeds.
- Add the squash by placing it on the metal stand, or just place it on the bottom of the pot.
- Set the manual timer to 10 minutes.
- Allow it to cook.
- Once it is done, let out the steam and remove the squash. (Careful, it's hot!)
- Using two forks, scrape the squash so the strings come about and add them to a bowl.
- You can add salt, pepper, and a little butter and eat as is. OR....
- You can make this pesto dish:
- Strain the spaghetti in a strainer to drain some of the liquid.
- Add your pesto, sun dried tomatoes, goat cheese, and seeds. Mix and eat immediately.
- If you want to make this later, add toppings in right before serving.
This is the exact pressure cooker I use, and I love it! Click the picture below to find it on Amazon! (Affiliate link)
What is your favorite fall recipe?!
And what other recipes would you like to see cooked in a pressure cooker?