Ingredients
Pressure-Cooker Spaghetti Squash with Fresh Tomato Sauce
America's Test Kitchen (America's Test Kitchen)
| Serves | Shares |
|---|---|
| 4 | 2 |
Spaghetti squash strands are a fun vegetable stand-in for pasta, and using a pressure cooker allowed us to cook the squash and fresh tomato sauce all together in one pot. Spaghetti squash strands are a fun vegetable stand-in for pasta, and using a pressure cooker allowed us to cook a large spaghetti squash and make a simple fresh tomato sauce all together in one pot. First, we bloomed aromatic garlic, oregano, and pepper flakes with tomato paste to create an umami-rich base. We opted for plum tomatoes and chose not to peel them, and because they contain proportionally less juice than larger tomatoes, we didn't need to worry about seeding. Finally, we added the squash, halved and seeded, to the pressure cooker and cooked it until it was tender. The liquid from the tomatoes was enough to steam our squash to perfection. To rid the final dish of excess moisture, we drained the shredded squash in a strainer and reduced and concentrated the tomato sauce using the sauté or browning function. Fresh basil and Parmesan (vegan or dairy) completed our plant-based plate.
Instructions
3 tablespoons Extra-virgin Olive Oil 3 clove Garlic minced1 tablespoon Tomato Paste 1 teaspoon Minced Fresh Oregano Or ½ Teaspoon Dried 0.5 teaspoon Table Salt Red Pepper Flakes Pinch2 pounds Plum Tomato cored and cut into 1-inch pieces1 (4-pound) Spaghetti Squash halved lengthwise and seeded
1 (4-pound) Spaghetti Squash halved lengthwise and seeded
2 pounds Plum Tomato cored and cut into 1-inch pieces1 (4-pound) Spaghetti Squash halved lengthwise and seeded2 tablespoons Chopped Fresh Basil Recipe Or Shaved Dairy Parmesan
Pressure-Cooker Spaghetti Squash with Fresh Tomato Sauce
America's Test Kitchen (America's Test Kitchen)
| Serves | Shares |
|---|---|
| 4 | 2 |
Spaghetti squash strands are a fun vegetable stand-in for pasta, and using a pressure cooker allowed us to cook the squash and fresh tomato sauce all together in one pot. Spaghetti squash strands are a fun vegetable stand-in for pasta, and using a pressure cooker allowed us to cook a large spaghetti squash and make a simple fresh tomato sauce all together in one pot. First, we bloomed aromatic garlic, oregano, and pepper flakes with tomato paste to create an umami-rich base. We opted for plum tomatoes and chose not to peel them, and because they contain proportionally less juice than larger tomatoes, we didn't need to worry about seeding. Finally, we added the squash, halved and seeded, to the pressure cooker and cooked it until it was tender. The liquid from the tomatoes was enough to steam our squash to perfection. To rid the final dish of excess moisture, we drained the shredded squash in a strainer and reduced and concentrated the tomato sauce using the sauté or browning function. Fresh basil and Parmesan (vegan or dairy) completed our plant-based plate.
Ingredients
Instructions
3 tablespoons Extra-virgin Olive Oil 3 clove Garlic minced1 tablespoon Tomato Paste 1 teaspoon Minced Fresh Oregano Or ½ Teaspoon Dried 0.5 teaspoon Table Salt Red Pepper Flakes Pinch2 pounds Plum Tomato cored and cut into 1-inch pieces1 (4-pound) Spaghetti Squash halved lengthwise and seeded
1 (4-pound) Spaghetti Squash halved lengthwise and seeded
2 pounds Plum Tomato cored and cut into 1-inch pieces1 (4-pound) Spaghetti Squash halved lengthwise and seeded2 tablespoons Chopped Fresh Basil Recipe Or Shaved Dairy Parmesan