VERIFIED BY Taste of Home Test Kitchen
- 1 large spaghetti squash (3-1/2 pounds)
- 1 cup water
- 4 bacon strips, chopped
- 3 tablespoons butter
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded Swiss cheese
- Halve squash lengthwise; discard seeds. Place squash, cut side down, on the trivet of a 6-qt. electric pressure cooker. Add water to cooker; insert trivet. Lock lid; make sure vent is closed. Select steam setting; adjust pressure to high, and set time to 7 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Set aside; remove water from cooker.
- Select saute setting, and adjust for high heat; add bacon, stirring occasionally, and cook until crisp. With a slotted spoon, remove bacon to paper towels; reserve drippings. Stir in butter, brown sugar, salt and pepper. Separate squash strands with a fork and add to cooker; toss and heat through. Remove from heat. Stir in cheese, and place in a serving bowl. Top with bacon. Yield: 4 servings.
Originally published as Pressure Cooker Cheesy Bacon Spaghetti Squash in Slow Cooker 2017 2017, p247