Why You’ll Love This Pressure Cooker Spaghetti Squash with Pesto Recipe
When you try this Pressure Cooker Spaghetti Squash with Pesto, you’ll quickly understand why it’s a favorite in my kitchen.
It’s incredibly easy to prepare, saving me time on busy weeknights. The spaghetti squash cooks perfectly tender in the pressure cooker, and the vibrant pesto adds a burst of flavor that complements the squash beautifully.
I love how healthy yet satisfying it is, making it a great option for a light dinner or a hearty side dish. Plus, it’s versatile enough to pair with various proteins or even stand alone.
You’ll definitely want to make this again and again!
Ingredients of Pressure Cooker Spaghetti Squash with Pesto
When it comes to whipping up a delicious meal in no time, this Pressure Cooker Spaghetti Squash with Pesto has got your back. Seriously, it’s one of those recipes that makes you feel like a culinary genius without breaking a sweat.
Imagine this: you pop a whole spaghetti squash into your pressure cooker, set it, and forget it while you make a mouthwatering pesto. You’ll feel like a pro in the kitchen, and your taste buds will thank you. Plus, the ingredients are pretty straightforward, so let’s explore what you need to gather for this delightful dish.
Ingredients:
- 1 medium spaghetti squash (about 2 1/4 lb)
- 1 cup water
- 1-2 cloves garlic
- 2 cups fresh basil leaves
- 3 ounces grated parmesan cheese (about 3/4 cup)
- 1/3 cup toasted pine nuts
- Salt (to taste)
- 1 cup oil (light olive oil, vegetable oil, or all olive oil)
Now, let’s talk a bit about these ingredients. First off, the spaghetti squash is the star of the show. When you choose one, look for a firm, unblemished squash that feels heavy for its size. The fresher, the better!
And don’t skimp on the pesto ingredients. Fresh basil really makes a difference—trust me, wilted leaves just won’t do. As for the nuts, toasting them brings out a rich flavor that really elevates the dish.
If pine nuts are a little pricey or hard to find, feel free to substitute with walnuts or almonds; they can hold their own in a pesto too. Finally, the oil is your secret weapon; it helps to blend everything smoothly, so choose one that you love the flavor of because it really shines through.
With these ingredients in hand, you’re all set to create something truly delicious.
How to Make Pressure Cooker Spaghetti Squash with Pesto
Making Pressure Cooker Spaghetti Squash with Pesto is simpler than you might think, and trust me, you’re going to love the end result.
Let’s start with that medium spaghetti squash, which weighs about 2 1/4 pounds. Carefully cut it in half lengthwise—this part can feel a bit like a wrestling match if the squash is particularly firm, but just channel your inner kitchen warrior.
Once you’ve done that, grab your trusty pressure cooker, pour in 1 cup of water, and place the trivet inside. Now, place those squash halves, cut side down, on the trivet. It’s like they’re getting a cozy little steam bath.
Cover the pressure cooker and crank it up to full pressure. After that, reduce the heat to keep the pressure steady and let it cook for 15 minutes. Easy peasy, right?
While the squash is cooking, let’s whip up that delicious pesto. You’ll want to grab 1-2 cloves of garlic and toss them into a food processor.
Add in 2 cups of fresh basil leaves, 3 ounces of grated parmesan cheese (about 3/4 cup), and 1/3 cup of toasted pine nuts. And don’t forget a little salt to taste—just a pinch will do.
Blend it all together until it’s finely ground. Then, drizzle in 1 cup of your favorite oil, whether it’s light olive oil, vegetable oil, or all olive oil, and process for another 20 seconds. It should look and smell absolutely divine.
Once your squash is done cooking, release the pressure (carefully, please) and let it cool for a minute.
Scoop out the seeds and that orange membrane—goodbye, pesky bits. Now, take a fork and rake out those lovely strands of squash into a colander.
Give it a gentle press to squeeze out some excess liquid because nobody wants a soggy dish. Finally, transfer those beautiful spaghetti strands to a serving dish and toss them with several tablespoons of your homemade pesto.
If you have any leftover pesto, you’re in luck—it’ll keep in the fridge for several weeks. Serve hot and enjoy your culinary triumph. You did it!
Pressure Cooker Spaghetti Squash with Pesto Substitutions & Variations
Now that you’ve mastered the art of cooking spaghetti squash and whipping up that delicious pesto, let’s explore some fun substitutions and variations to keep things exciting.
You can swap out the pine nuts for walnuts or sunflower seeds for a different flavor. If you’re dairy-free, try nutritional yeast instead of Parmesan.
Want a spicy kick? Add red pepper flakes to your pesto. For a twist, mix in sun-dried tomatoes or arugula.
You can also experiment with different oils, like avocado oil. Each variation brings a unique taste, making your dish even more delightful every time!
What to Serve with Pressure Cooker Spaghetti Squash with Pesto
While enjoying your Pressure Cooker Spaghetti Squash with Pesto, you might wonder what to pair it with for a complete meal.
I love serving it alongside grilled chicken or shrimp for a protein boost. A light salad with arugula, cherry tomatoes, and a lemon vinaigrette complements the dish perfectly.
For a heartier option, roasted vegetables like zucchini and bell peppers add color and flavor. If you’re in the mood for something cozy, a warm slice of garlic bread makes a delightful side.
No matter what you choose, these pairings enhance the freshness of the spaghetti squash and pesto beautifully!
Additional Tips & Notes
Cooking spaghetti squash in a pressure cooker can be a game-changer, and there are a few tips I’d like to share to guarantee your dish turns out perfectly.
First, choose a squash that’s firm and heavy for its size. Make sure to cut it evenly to ensure even cooking.
I recommend letting the pressure release naturally for the best texture. If you like a little kick, consider adding crushed red pepper flakes to the pesto.
Finally, don’t waste that leftover pesto! It’s perfect for sandwiches or drizzling over roasted veggies.
Enjoy your delicious, hassle-free spaghetti squash!