EASY SPAGHETTI SQUASH RECIPE WITH PESTO
Want a simple and healthy side dish? This easy spaghetti squash recipe dresses up the squash "noodles" with pesto and Parmesan!
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Cook the spaghetti squash: follow Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
- Allow the squash to cool slightly, then use a fork to scrape out the squash into "spaghetti" strands. Place the noodles in a colander or strainer and rest for 10 minutes to remove any extra moisture.
- In a bowl, combine the pesto, Parmesan, and squash noodles. Toss until well combined. Taste, and add additional salt or pesto as necessary. (Leftovers store in the refrigerator for a few days; you may have to refresh the flavor with additional pesto.)
Nutrition Facts : Calories 150 calories, Sugar 3.1 g, Sodium 279.6 mg, Fat 11.8 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 8.2 g, Fiber 1.8 g, Protein 3.9 g, Cholesterol 3.6 mg
INSTANT POT® VEGAN SPAGHETTI SQUASH WITH PESTO
A quick and easy vegan main dish made in just minutes in your Instant Pot®. This recipe is so versatile that it works for any gluten-free, dairy-free, Whole30® or paleo diet.
Provided by Fioa
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.
- Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor; pulse until smooth. Serve on top of spaghetti squash.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 28.4 g, Fat 42.7 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 6 g, Sodium 757.8 mg, Sugar 1.1 g
PRESSURE-COOKER SPAGHETTI SQUASH WITH TOMATOES
This squash is perfect as a side dish, or top it with canned tuna to serve it as an entree. I use my own home-canned tomatoes for the best flavor. The dish is easy, tasty and light! -Carol Chase, Sioux City, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set squash on trivet, overlapping as needed to fit. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Press cancel., Remove squash and trivet from pressure cooker; drain cooking liquid from pressure cooker. Using a fork, separate squash into strands resembling spaghetti, discarding the skin. Return squash to pressure cooker. Stir in tomatoes, olives, oregano, salt and pepper. Select saute setting and adjust for low heat. Cook and stir until heated through, about 3 minutes. Top with cheese and basil.
Nutrition Facts : Calories 92 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 296mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
PRESSURE COOKER SPAGHETTI SQUASH WITH PESTO
Select a medium sized squash that will fit into the pressure cooker even when cut in half. If the squash is larger, simply cook it in two batches. I have easily converted this recipe to oven with the same results
Provided by TishT
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Carefully cut squash in half the long way.
- Add 1 cup water to the bottom of the pressure cooker and add trivet.
- Place squash halves on trivet, cut side down.
- Cover pressure cooker and bring up to full pressure.
- Reduce heat to stabilize pressure and cook for 15 minutes.
- Release pressure Make the pesto sauce while the squash is cooking.
- Mince the garlic in a food processor.
- Add the basil, Parmesan, pine nuts and salt to taste and process until mixture is finely ground.
- Add the oil and process 20 seconds When the squash is cooked, scoop out and discard the seeds and spongy, deeper orange membrane.
- With a fork, rake out the strands of squash and transfer to a colander.
- Press lightly to remove some of the excess liquid.
- Transfer to a serving dish and toss with several tablespoons pesto sauce.
- Serve hot.
- Reserve the remaining pesto sauce for other uses if desired.
- (Any extra pesto can be refrigerated for several weeks in a tightly covered container).
Nutrition Facts : Calories 679.4, Fat 68.8, SaturatedFat 11.4, Cholesterol 18.7, Sodium 340.4, Carbohydrate 8.7, Fiber 1.3, Sugar 0.7, Protein 10.8
PRESSURE COOKER SPAGHETTI SAUCE
This has been a recipe in my husbands family for 3 generations. He loved it so much my mother-in-law bought me a pressure cooker for Christmas so I could make it for him when we moved out of state. I was amazed at how delicious it is.
Provided by THE BOSS
Categories Pressure Cooker
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients into pressure cooker.
- Turn on heat to medium high.
- Once pressure has built (check directions on your pressure cooker) cook for 10 minute.
- Run under cold water to decrease pressure.
- Stir and serve over noodles.
Nutrition Facts : Calories 756.5, Fat 48.8, SaturatedFat 15.6, Cholesterol 154.2, Sodium 2620.2, Carbohydrate 34.2, Fiber 7.3, Sugar 20.1, Protein 48.3
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