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 ... show more
veganvegetarianmain course
Pressure-Cooker Spaghetti Squash with Fresh Tomato Sauce
America's Test Kitchen (America's Test Kitchen)
4
servings
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Instructions
1
Using highest sauté or browning function, heat oil in electric pressure cooker until shimmering. Add garlic, tomato paste, oregano, salt, and pepper flakes and cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomatoes. Season squash halves with salt and pepper and nestle cut side down into pressure cooker.
2
Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 10 minutes. Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
3
Transfer squash to cutting board, let cool slightly, then shred flesh into strands using 2 forks; discard skins. Transfer squash to fine-mesh strainer and let drain while finishing sauce.
4
Cook sauce using highest sauté or browning function until tomatoes are completely broken down and sauce is thickened, 15 to 20 minutes. Transfer squash to serving platter, spoon sauce over top, and sprinkle with basil and vegan Parmesan substitute. Serve.
Pressure-Cooker Spaghetti Squash with Fresh Tomato Sauce
America's Test Kitchen (America's Test Kitchen)
4
servings
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 ... show more
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Instructions
1
Using highest sauté or browning function, heat oil in electric pressure cooker until shimmering. Add garlic, tomato paste, oregano, salt, and pepper flakes and cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomatoes. Season squash halves with salt and pepper and nestle cut side down into pressure cooker.
2
Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 10 minutes. Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
3
Transfer squash to cutting board, let cool slightly, then shred flesh into strands using 2 forks; discard skins. Transfer squash to fine-mesh strainer and let drain while finishing sauce.
4
Cook sauce using highest sauté or browning function until tomatoes are completely broken down and sauce is thickened, 15 to 20 minutes. Transfer squash to serving platter, spoon sauce over top, and sprinkle with basil and vegan Parmesan substitute. Serve.
veganvegetarianmain course
