Tease Spaghetti Right Out Of That Squash!
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!
Servings Prep Time
4servings 5minutes
Cook Time Passive Time
3minutes 10minutes
Servings Prep Time
4servings 5minutes
Cook Time Passive Time
3minutes 10minutes
  • 4pounds spaghetti squash 1 squash
  • 1cup Water
  • 1small bunch fresh sageabout 1/2 cup fresh sage leaves
  • 3-5cloves garlicsliced
  • 2tablespoons olive oil
  • 1teaspoon salt
  • 1/8teaspoon nutmega few swipes on the grater
  1. Halve the squash and scoop out the seeds.
  2. Add water into the pressure cooker and lower the squash halves facing up – stacking them one on top of the other, if needed.
  3. Close and lock the lid of the pressure cooker. Cook for 3-4 minutes at high pressure.
  4. 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.
  5. When time is up, open the cooker by releasing the pressure.
  6. Tease the squash fibers out of the shell using a fork and plop them into the saute’ pan.
  7. Once all of the squash is there turn off the heat, sprinkle with salt and nutmeg, then swoosh everything around to mix well.
  8. Serve as-is or with a generous sprinkle of Parmiggiano Reggiano cheese.
Recipe Notes