Spaghetti Squash Spaghetti With Butter and Cheese

  • 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.

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