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Classic Oatmeal-in-a bowl
Tease Spaghetti Right Out Of That Squash!
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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.
Make this vegan, by replacing the butter in this recipe with olive oil!
| Prep Time | 5 minutes |
| Cook Time | 3 minutes |
| Passive Time | 10 minutes |
| Servings |
4 servings
|
Ingredients
- 4 pounds spaghetti squash
1 squash - 1 cup Water
- 1 small bunch fresh sage
about 1/2 cup fresh sage leaves - 3-5 cloves garlic sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/8 teaspoon nutmeg a few swipes on the grater
Ingredients
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Instructions
- 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. 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.
Recipe Notes
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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I can’t help but notice there is no butter in this recipe. Is that correct?
Yeah this recipe needs correction. Is it butter & or Oil?
Olive oil is a healther option.