Click on a category to see more recipes in this category
Ingredients
1 (2 lb) Spaghetti squash
1 Cup water
Instructions
Pierce the squash all over with a paring knife, making about twelve 1/2� vents for the steam to penetrate the squash's skin.
Add the water to an electric pressure cooker insert and then set its steamer basket or a metal trivet inside as well.
Add the squash to the insert. Seal the pressure cooker and cook on HIGH pressure for 15 minutes.
When your 15 minutes is up, release the pressure immediately. Carefully open the cooker and remove the squash.
Give the squash at least 10 minutes to cool before halving, removing the seeds, and shredding.