A few weeks ago, I was at Natural Grocers whereI was totally seduced by a display of squash. I bought an acorn squash, a spaghetti squash and a red kuri squash. Once again, impulsively buying something I don’t usually buy because it was so pretty and now having to find something to do with it. Oops.
The reason I usually don’t buy squash is because I am scared to death of loosing a finger or two trying to cut it half to bake in the oven. On my way home, I was thinking about how I was going to cook the squash and what I was going to do with the cooked squash when I remembered an Instagram story where a lady cooked a whole pie pumpkin in her pressure cooker. Is there anything my pressure cooker can’t do?
I popped my spaghetti squash into the pressure cooker, locked the lid and let it go. I opened the pressure cooker to a perfectly cooked spaghetti squash. It was easy to cut in half and gently scoop out the seeds. Once I scooped the flesh out and seasoned it with a little salt, pepper and butter. I had a very tasty side dish for my dinner in a fraction of the time it would take in the oven and I still have all my fingers.
Note: The squash from Natural Grocers are organic and are on small side. If you buy conventionally grown squash from the market you may have to add more time due to their large size.
1 small squash
1 cup water
In a 6 quart pressure cooker liner, add 1 cup water. Add the steamer insert and place the squash. Lock the lid and set on high pressure for 6 minutes. Release the pressure naturally. Open the lid and let the squash cool until you can handle the squash with out burning the fingures you saved not having to cut the squash in half. Once cooled cut the squash in half and scoop out the seeds then scoop out the flesh. Season with salt, pepper and butter and eat or use in another recipe.