Spaghetti squash makes an awesome healthy alternative for spaghetti noodles, or just a great side dish or base. Spaghetti squash tossed with a little extra-virgin olive oil, lemon juice, salt, and pepper, topped with a lean protein like grilled chicken or turkey meatballs is one of my favorite healthy weeknight meals. But, it does take a bit of prep work, so I like to prep an entire squash, store it in an airtight container in the refrigerator, and use what I need for dinner throughout the week.
One squash will feed 4 as a side, or 2 as a main dish.
Here's the fastest, easiest way to cook spaghetti squash:
Cut it in half, through it's middle, not stem to end. Cutting it this way will give longer spaghetti strands.
Scoop out the seeds and membrane.
Pour 1 1/2 cups water into the steel pot of your pressure cooker and place the trivet on top.
Place the squash halves on top of the trivet.
Seal the lid and pressure cook on High for 15 minutes. Allow the pressure to naturally release, then open the lid.
Check out those perfect strands! Remove the squash from the pot to a cutting board.
Use a fork to rake all of the strands out of the squash halves.
Use them in place of noodles, or just as a veggie addition to dishes! One of my favorite ways to use them is to toss them with a bit of olive oil, lemon juice, salt, pepper, a protein, and perhaps another veggie. Here's a dish I made with chicken sausage, snap peas, and a Parmesan shower.