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Spaghetti Squash with Parmesan-Parsley breadcrumbs on a white plate with green napkin.
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Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Pressure Cooker Version
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Spaghetti Squash makes a great low carb option for pasta or it can be a vegetable side dish all on its own. Here are three ways to cook it - in the pressure cooker, the oven or in the microwave.
Course: Side Dishes, Entrées
Cuisine: American
Keyword: Paleo Friendly, Gluten Free, Quick and Easy, Vegetarian
Servings: 4
Calories: 343 kcal
Ingredients
  • 1 spaghetti squash halved and seeds removed
  • salt and freshly ground black pepper
  • olive oil optional
  • 2 cups toasted coarse breadcrumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • extra virgin olive oil
Instructions
  1. Season the cut side of the spaghetti squash with salt and pepper. Place the spaghetti squash halves, cut side down on a rack in the pressure cooker. Add 2 cups of water to the cooker and lock the lid in place.
  2. Pressure cook on HIGH for 15 minutes (depending on the size of the spaghetti squash, you may need more or less time). Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.

  3. While the squash is cooking, combine the toasted breadcrumbs, Parmesan cheese and parsley. Season the crumb mixture to taste with salt and freshly ground black pepper.
  4. Remove the spaghetti squash halves from the cooking appliance using tongs. Let them cool for at least 10 minutes. When they are cool enough to handle, scrape the squash with a fork, pulling the strands of squash away from the skin. Toss the spaghetti squash with the breadcrumbs and a little extra virgin olive oil and serve.

Recipe Video

Nutrition Facts
Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Pressure Cooker Version
Amount Per Serving
Calories 343 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 11mg4%
Sodium 630mg26%
Potassium 403mg12%
Carbohydrates 56g19%
Fiber 6g24%
Sugar 10g11%
Protein 14g28%
Vitamin A 715IU14%
Vitamin C 10.1mg12%
Calcium 298mg30%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.