Ingredients:
1 medium spaghetti squash, about 2 1/4 lb
1 cup water
1 -2 clove garlic
2 cups fresh basil leaves
3 ounces grated parmesan cheese ( about 3/4 cup)
1/3 cup toasted pine nuts
salt
1 cup oil ( either a mix of light olive oil and vegetable oil or all olive oil)
Directions:
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).
Servings: 4
Time preparation: 10 min.
Time total: 25 min.