Pressure Cooked Spaghetti Squash
For Christmas this year, I bought myself an Instant Pot Duo Pressure Cooker from Amazon during a big sale they were having. I think it was priced at $78 or so and I had a credit and a bunch of gift cards so I applied all and paid $16 and change.
Yeah. That was a deal.
Of course, Hubby was NOT thrilled with another bulky gadget coming in the kitchen and even though it was very inexpensive, he felt I could have done something different, besides buy another "gadget" ... ho hum .... blah, blah, blah.
So the box sat under the tree, unwrapped until AFTER New Years. Then the tree was relocated outside and the box was moved to the other side of the room. That Saturday evening, Hubby brought the box over to the kitchen, opened it up, grabbed the instruction manual and started reading.
We made pork chops and cauliflower that evening in the Instant Pot. It was good and pretty neat, although, we will both admit, a little scary ;-) Hubby freaked when he released the pressure as he wasn't expecting THAT much pressure to be released. It actually made us both laugh out loud!
Since that night the PC has been hanging out in the main kitchen on the counter, all shiny and waiting for another adventure. Sunday was the day!
You know that we have this Whole30 thing going on, right? Well, not WE but ME, I, MYSELF, am following Whole30 for the month ... and as a side note, it's freaking hard as hell to stay on course and not be distracted by all that yummy, non-compliant stuff out there ... so I had to get focused and make more arrangements to make sure I was able to eat with the family in a somewhat similar fashion ... and Aldi had the spaghetti squash for $2.19 so I said YES and pulled Nom Nom Paleo's recipe for guidance.
Here's what you need:
2 pounder spaghetti squash
1 cup of water
Cut the spaghetti squash in half through the center, NOT long ways. Be careful as this is the WORSE thing to cut. I used a non skid mat I have and a small paring knife. I didn't push the knife all the way to the hilt and as you go around, you will hear the squash cracking open ...
Once open, scoop out as much of the seeds and gunk that you can. Add a cup of water to pressure cooker and set your trivet or steamer in the insert. Place squash on the trivet, cut side up.
Lock lid in place, make sure vent is closed and set pressure cooker on 9 minutes. Remember, just because you say NINE MINUTES does not mean that this will be ready to eat in 9 minutes ;-) My pet peeve ;-)
After the pressure cooker comes to pressure (Hubby timed, it took 7 minutes) THEN the 9 minute countdown starts.
After timer goes off, release the pressure (quick release), using caution when you flip the vent open.
Using tongs and a large spoon, ladle, pour out any excess liquid from the squash and place on plate to cool for a few minutes. Once cool enough to handle, grab a fork and start scraping.
Beautiful! And look, no need to turn the oven on and bake for 40 minutes! Always a bonus in steamy Paradise! I ended up serving mine with the red sauce and meatballs for dinner while the rest of the gang had regular ole' spaghetti ...
Looking forward to sharing with some of these GREAT Parties ... go check them out!
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