Jamie says: Yay! I did it. I used my pressure cooker again- and this time had great success. After enjoying a delicious spaghetti squash dish at Ciccio’s Cali during a lunch with my sister, I was inspired to make my own. So I bought the last spaghetti squash at Publix, prepared it four different ways, and enjoyed them all. I’d like to introduce you to my Italian version…
Although pasta is awesome, spaghetti squash definitely deserves a chance… it’s filling and fun. Give it a try and you just may agree.
Olive oil and ricotta make this an Italian classic. The spaghetti squash is the wild twist.
Pressure Cooker Spaghetti Squash with Wilted Greens and Ricotta
- 4 lbs spaghetti squash
- 3 Tbsp extra virgin olive oil
- 5 oz package super greens (Organic Girl)
- dash salt
- dash freshly ground pepper
- 1/2 cup ricotta cheese, part skim
- Slice spaghetti squash in half length-wise. Remove seeds (if desired, save for toasting).
- Follow directions for cooking squash in a pressure cooker. (Fill the bottom of the pressure cooker with water. Place the two open halves on top of each other in a cross formation. Secure lid on top of the pressure cooker and adjust knob to allow cooking. Place on high heat until a strong steam forms. Reduce heat to maintain a gentle, even steam. Cook for 15 minutes. Remove from heat and place under cool running water until pressure is released. Open pot and remove squash halves.)
- Allow to cool slightly. Use a fork to scrape spaghetti-like strips from squash. Place in a bowl.
- In a large saute pan on medium heat, add oil, spaghetti squash, and greens. Mix with a wooden spoon.
- Serve in 4 bowls. Sprinkle with salt and freshly ground pepper. Serve each with a 2-Tbsp scoop of ricotta cheese. Enjoy!
Serves: about 4
- Nutrition note: Spaghetti squash is much lower in carbs and calories than pasta. 1 cup of spaghetti squash only has 35 calories and 7 grams of carbs, compared to 1 cup of pasta which contains about 200 calories and 45 grams of carbs. Source: University of Illinois Extension.