Pressure Cooker Spaghetti Squash With Pesto - water

Method

• Carefully cut squash in half the long way.
• Add 1 cup water to the bottom of the pressure cooker and add trivet.
• Place squash halves on trivet, cut side down.
• Cover pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 15 minutes.
• Release pressure Make the pesto sauce while the squash is cooking.
• Mince the garlic in a food processor.
• Add the basil, Parmesan, pine nuts and salt to taste and process until mixture is finely ground.
• Add the oil and process 20 seconds When the squash is cooked, scoop out and discard the seeds and spongy, deeper orange membrane.
• With a fork, rake out the strands of squash and transfer to a colander.
• Press lightly to remove some of the excess liquid.
• Transfer to a serving dish and toss with several tablespoons pesto sauce.
• Serve hot.
• Reserve the remaining pesto sauce for other uses if desired.
• (Any extra pesto can be refrigerated for several weeks in a tightly covered container).