Ghee Mashed Potatoes
Spaghetti Squash with Mushrooms and Pancetta
|By :No Pressure Cookbook by Laurel Randolph|
Spaghetti squash is a magical vegetable that starts out as a hard, unassuming squash and turns into toothsome yellow spaghetti. Steaming is the best method for making this transformation, and a quick trip in the Instant Pot does the trick. Crispy pancetta, savory mushrooms, and salty parmesan are a simple but full-flavored topping for a low-carb dish.
|Browse Category||Rice & Pastas|
|Diet||Low Carb, Low Fat, Low Sodium|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Parmesan cheese, Spaghetti Squash|
|Prep Time||5 minutes|
|Cook Time||13 minutes|
- 2 pounds spaghetti squash
- 1 cup Water
- 2 tablespoons olive oil
- 2 ounces pancetta finely chopped
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon finely chopped fresh sage leaves optional
- Salt and pepper
- 1/4 cup grated parmesan cheese
- CUT the spaghetti squash through the middle rather than longways, creating two circles instead of two ovals. Use a spoon to scoop out all of the pulp and seeds.
- ADD the trivet to your Instant Pot and add the water. Place the squash cut side up on the trivet. Secure the lid.
- COOK at high pressure for 8 minutes and use a quick release.
- MEANWHILE, heat a medium skillet over medium heat. Once hot, add
1 tablespoonoil and the pancetta. Cook for about 1 minute, until starting to crisp up. Add the mushrooms and garlic and sauté for 4 to 5 minutes, until the pancetta is crisp and the mushrooms are tender and browned. Add the sage (if using) and season with salt and pepper. Set aside.
- ONCE the pressure has released, carefully remove the hot squash and dump out any water. Let cool for a few minutes until safe to handle. Run a fork around the inside of the squash, following the circle, to release the strands. Continue scraping the squash until all of the meat is free and dump into a bowl.
- DRIZZLE the squash strands with
1 tablespoonoil and season with salt and pepper.
- Toss. Serve topped with the mushrooms and pancetta followed by the parmesan.
No Pressure Cookbook by Laurel Randolph
Laurel Randolph has been a cook since she was old enough to properly hold a whisk and a writer for close to ten years. She is the bestselling author of The Instant Pot ® Electric Pressure Cooker Cookbook. She has written for numerous publications including Serious Eats, Paste Magazine, Van Winkle’s, Table Matters, and PaulaDeen.com. Visit her at www.laurelrandloph.com.
All recipes by : No Pressure Cookbook by Laurel Randolph
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