Okay anybody who tells you that spaghetti squash is indistinguishable from spaghetti is out of their damn mind. That is not true. It is squash. It is not pasta.
But it is very good in its own right, and you can most definitely use it as the base of some noodle dishes.
For this simple dish, I made the squash, because I didn’t have noodles, and also the sauce, because I didn’t have pasta sauce.
Squash
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Halve the squash. Scoop out the flesh and the seeds like it was a pumpkin 🎃. Set the seeds aside for planting in the spring, or roast them and eat them like pumpkin seeds.
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Put 1 cup of water in the bottom of your pressure cooker, and put the squash halves on a steaming rack or trivet.
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Cook on high pressure for 8 minutes.
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Quick release! Retrieve your squash and use a fork to break up and scoop out the strands.
Enjoy!
Sauce
Ingredients: red onion, bell pepper, anaheim pepper, minced garlic, crushed tomatoes (1 can), diced tomatoes (1 can)
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Drizzle some oil in the bottom of the pressure cooker, set it to sear on medium. Add some diced onion and some diced peppers. I put the lid on and seal it for 3 minutes to cook it down real quick. It will pressurize and then tell you to Vent. Release the pressure and look at the stuff! Should be starting to brown.
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Add the minced garlic and let it sizzle in there for about 60 seconds
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Add the crushed and the diced tomatoes. Mix it all up real good and let it start to bubble for a while. When the flavors come together real well, it’s done. Let it continue to bubble until it’s as thick as you want it. Then bottle it all up!
Serving
Put some squash in a bowl, pour some sauce on it, and eat it!