Name: Pressure-Cooker Spaghetti Squash with Fresh Tomato Sauce
Total time: PLACEHOLDER
Ingredients: 3 tablespoons extra-virgin olive oil; 3 garlic cloves , minced; 1 tablespoon tomato paste; 1 teaspoon minced fresh oregano or ½ teaspoon dried; ½ teaspoon table salt; Pinch red pepper flakes; 2 pounds plum tomatoes , cored and cut into 1-inch pieces; 1 (4-pound) spaghetti squash , halved lengthwise and seeded; 2 tablespoons chopped fresh basil; recipe or shaved dairy Parmesan

Why This Recipe Works

Spaghetti squash strands are a fun vegetable stand-in for pasta, and using a pressure cooker allowed us to cook a large spaghetti squash and make a simple fresh tomato sauce all together in one pot. First, we bloomed aromatic garlic, oregano, and pepper flakes with tomato paste to create an umami-rich base. We opted for plum tomatoes and chose not to peel them, and because they contain proportionally less juice than larger tomatoes, we didn't need to worry about seeding. Finally, we added the squash, halved and seeded, to the pressure cooker and cooked it until it was tender. The liquid from the tomatoes was enough to steam our squash to perfection. To rid the final dish of excess moisture, we drained the shredded squash in a strainer and reduced and concentrated the tomato sauce using the sauté or browning function. Fresh basil and Parmesan (vegan or dairy) completed our plant-based plate.

Instructions

Using highest sauté or browning function, heat oil in electric pressure cooker until shimmering. Add garlic, tomato paste, oregano, salt, and pepper flakes and cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomatoes. Season squash halves with salt and pepper and nestle cut side down into pressure cooker.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 10 minutes. Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Transfer squash to cutting board, let cool slightly, then shred flesh into strands using 2 forks; discard skins. Transfer squash to fine-mesh strainer and let drain while finishing sauce.

Cook sauce using highest sauté or browning function until tomatoes are completely broken down and sauce is thickened, 15 to 20 minutes. Transfer squash to serving platter, spoon sauce over top, and sprinkle with basil and vegan Parmesan substitute. Serve.