Spaghetti Squash IP

First, we need to discuss how well done you like your Squash. I like it best a bit crunchy, so if you like yours a little more done you may want to do 6 min and 7 min NPR. For Whole Squash, try 8 min with 7 min NPR On occasion, I use the microwave to put another minute on the cook time, but they keep cooking so I don’t want it too soft.

One important note to keep in mind is that not all Spaghetti Squash are created equally.. like Apples or any other Fruit or Veggie, some are more dense as they grow and the strands are tighter inside, and some are a little more pithy in the middle with looser strands. Some are a bigger than others, so the cook times are not exact for all. This is why I choose to err on the cautious side of the possibility of being just a little undercooked rather than end up with mush which I have had happen too!

I have a method to cook the Sauce and the Squash at the same time….so for the “all in one” method ..….Scroll down past the filling part to the Squash and the Sauce made at the same time… and, no need to poke holes in a whole one if you choose to do them from whole…it’s cooking under pressure from the outside in.. not like a microwave or oven where the pressure builds from the inside out. Make sense?

This recipe will work for shredded Chicken as well, just add it to the Sauce last and heat through.

TO COOK IN THE MICROWAVE.
Poke with a fork in several places.
Microwave Whole for 12-15 Min. Cut open and clean out the seeds.

TO COOK IN THE IP:
This is just one way.☺️
Cut in half. Some people Cut it in half lengthwise but you can cut them width wise if you like…it shreds better…your choice, it just needs to fit back in the pot… scoop out seeds, if your Squash is as big as one of mine was, ( shown in pic below) set 1/2 aside and the other which you will use… drizzle with EVOO, Butter or Ghee, and spread about 1 tsp Regular Better than Bullion Chicken flavor in the wells between the two,
(you could do a little more than that if it’s the low sodium Costco version with 1/2 the Sodium).

Add 1 c water in the 6 q Ip. Or 1 1/2 c to the 8 q. Then add the trivet with 2 stacked Squash halves, Manual 6 min with 5 min NPR. Set aside
Shred it a bit, then fill with hot filling. directions below:

If you only have one pot to do all of this….
After Pre cooking your Squash halves from above.

For Spaghetti squash filling:
1 lb Ground Sausage, or Hamburger, or a combo of all. ( whatever you have) Brown seperate in fry pan.
Optional.. 1 Kielbasa chopped
1 sweet Onion chopped
2 tsp Italian seasoning.
3 tbsp minced fresh Basil plus a bit for garnish.
4 cloves minced Garlic.
1 jar of your favorite Spaghetti Sauce, Classico or Rao’s, or Bertolli’s is great.
Butter for the Squash
2 Tbsp olive oil.

I have also added the all in one method below so if you don’t want to mess with this method….save your self several steps and skip to the method below.

It is so much more convenient to cook the filling in a frying pan or another pot but if you insist, or are in a Hotel where you don’t have access to another divice. …then do this.

Turn pot to Sauté…(.If you are using ground meat, best to sauté it in another fry pan til a little brown, ) and sauté Onion and Garlic in Evoo till soft
Add Kielbasa and cooked Meats..heat through.
Add Sauce and Italian seasoning. Reduce Sauce, if it reads hot, turn it off for a minute and hit sauté again low.
After you fluff the squash, add the hot sauce…..
At this point I didnt know if I could get both halves stuffed back in the pot with the filling in them but I did and I did manual for 0 min and QR to reheat the squash.
Serve with Mozzarella and Parmesan.

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ALL IN ONE METHOD:

Spaghetti Squash and Sauce both made at the same time…IP

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This is my method for cooking the Sauce and Squash at the same time.
To make it all in one pot, except for the Hamburger that I like to cook in the frying pan… Sauté and Season the Burger adding the Salt Pepper, Italian Seasoning and Basil. Meanwhile, chop everything else up.
Layer the Onion and Garlic in the bottom of the inner pot, pour in 1/2 c of Red Wine, and 1/4 c of Water, (this is the least amount of liquid that can be used along with the “water veggies” in order to prevent the burn notice.)
Add 2 tsp Costco’s better than Bullion Chicken, then the Shrooms, then the Burger and lastly the jar of Bertolli Sauce, don’t stir.
Put the long handled, long legged trivet down right into the Sauce mixture, ( SEE pic) and then the whole Spaghetti Squash . . If it’s not whole, set the time for 8 min with 5 min Natural pressure release before opening it up. (If it’s whole do 10 min NPR. . You can always microwave the squash if it’s not quite done to your liking.
Carefully take the Squash out whole, by lifting it out of the sauce with the long handles of the long legged trivet… set it on the cutting board and cut it in half . Fluff it up season with Butter, Evoo, Salt and Pepper, fluff again, then let t it set while you prep the other half because it was still cooking.
You may want to thicken the Sauce with a cornstarch slurry, or reducing it. (To reduce, turn the pot off and back on to Sauté) but we ended up just drinking the Broth from the Bowl.

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Here is One more:

FOR ANOTHER VERSION. You may like the Mexican Spaghetti Squash Filling Link here.. Taco Salad