Pressure Cooker Spaghetti Squash with Pesto
Elevate your weeknight dinner routine with this quick and healthy Pressure Cooker Spaghetti Squash with Pesto. This low-carb, gluten-free recipe transforms perfectly tender spaghetti squash strands—cooked in just minutes in a pressure cooker—into a vibrant and flavorful dish coated in rich, herby pesto sauce. With minimal prep time and a simple seasoning of salt, pepper, and optional Parmesan, this recipe is an effortless way to enjoy a light, nutrient-packed meal. Garnished with fragrant fresh basil and a drizzle of olive oil, it’s a versatile dish that’s perfect as a stand-alone meal or a side to your favorite protein. Ideal for busy nights, this recipe highlights the magic of pressure cooking for fast, wholesome, and satisfying food!
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Recipe Information
Ingredients
- 1 medium (about 3 lbs) Spaghetti squash
- 1 cup Water
- 0.5 cup Pesto sauce
- 0.25 cup Grated Parmesan cheese (optional for serving)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil (optional)
- 2 tablespoons Fresh basil leaves (optional for garnish)
Instructions
Using a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds and stringy pulp from the center.
Place the metal trivet (or a steamer basket) inside the pressure cooker. Add 1 cup of water to the bottom of the pot.
Place the two spaghetti squash halves cut side up on the trivet or steamer basket. Secure the lid of the pressure cooker, setting the valve to the sealing position.
Set the pressure cooker to cook on high pressure for 7 minutes. While the squash cooks, prepare the pesto sauce and any garnishes.
When cooking time is complete, carefully perform a quick pressure release by turning the valve to the venting position. Once the steam has fully released, carefully open the lid.
Use tongs to remove the spaghetti squash halves from the pressure cooker and place them on a cutting board. Allow them to cool for 5-10 minutes or until they are safe to handle.
Using a fork, gently run it lengthwise through the flesh of the spaghetti squash to create long, spaghetti-like strands. Transfer the strands into a large bowl.
Season the spaghetti squash with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and, if desired, 1 tablespoon of olive oil for added richness. Toss gently to combine.
Mix in the 1/2 cup of pesto sauce until the squash is evenly coated. Taste and adjust seasoning as needed.
Divide the spaghetti squash onto plates or bowls. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves if desired.
Serve immediately and enjoy this healthy and flavorful dish!
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 5235 mg | 228% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 34.2 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1223 mg | 94% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1852 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
