- 1 medium spaghetti squash
- 1 1/2 cup water
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 1/2-3/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley fresh
Cut the ends off the spaghetti squash and then cut in half length wise. With a large spoon scoop out the seeds and discard.
Then place the squash cut side down in a large pressure cooker. Pour in the water.
Close the lid, lock and bring up to full pressure according to the directions of your pressure cooker.
Cook for 6 minutes, release the pressure and remove the lid.
Place the cooked squash on a large plate and let cool.
Then take a fork and slowly scrape the spaghetti like strands form the squash into a bowl.
You should have about 4 cups.
Heat the butter in a large pan. Add the garlic and cook for 30 seconds toss in the squash and mix well.
Cook for 2-3 minutes or until the squash starts to brown slightly.
Toss in the cheese and parsley and serve.