Tease spaghetti right out of that squash!
My husband will never live down his inquisitive wonder when he first tasted this dish. He ate it with the gusto and loud appreciation of a newly-married man and innocently asked, “Wherever did you find the time to make pasta from scratch?!?” I showed him the squash skins with a few remaining strands and introduced him to this “exotic” American vegetable.
Spaghetti squash is a hybrid cross between two varieties and has yet to be discovered or grown in Italy. Its flesh is so fibrous that it resembles home-made pasta. It can be baked, microwaved or boiled but pressure cooking is faster and, in my opinion, gives the best results.
Although most vegetables need about 5 minutes at pressure – don’t let the size of this squash fool you into thinking it needs more. The three minutes I recommend are plenty. Pressure cook this squash for too long and its long spaghetti-like strands break into an unimpressive shaggy pulp. The only time you should pressure cook Spaghetti Squash more is if the strands do not easily tease apart when lightly scraped with a fork.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||3 min.||High(2)||Normal|
- Serves: 4
- Serving size: ¼th
- Calories: 88.6
- TOTAL Fat: 4g
- TOTAL Carbs: 13.8g
- Sugar Carbs: 5g
- Sodium: 616.8mg
- Fiber Carbs: 3g
- Protein: 1.5g
- Cholesterol: 0.0mg
- 1 medium spaghetti squash (about 4 pounds)
- 1 cup water
- 1 small bunch fresh sage (about ½ cup fresh sage leaves)
- 3-5 cloves garlic, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ⅛ teaspoon nutmeg (a few swipes on the grater)
- Halve the squash and scoop out the seeds.
- Add water into the pressure cooker and lower the squash halves facing up - stacking them one on top of the other, if needed.
- Close and lock the lid of the pressure cooker. For stove top pressure cookers, turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 3-4 minutes at high pressure.
- In the meantime, in a cold saute pan add the sage, garlic and olive oil. Cook the oil mixture on low heat, stirring very occasionally to fry-up the sage leaves. The leaves will turn dark green when they're crispy - keep an eye on it to ensure the garlic slices do not burn.
- When time is up, open the cooker by releasing the pressure.
- Tease the squash fibers out of the shell using a fork and plop them into the saute' pan.
- Once all of the squash is there turn off the heat, sprinkle with salt and nutmeg, then swoosh everything around to mix well.
- Serve as-is or with a generous sprinkle of Parmiggiano Reggiano cheese.