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Pressure Cooker Cheesy Bacon Spaghetti Squash Recipe

Pressure Cooker Cheesy Bacon Spaghetti Squash Recipe
Pressure Cooker Cheesy Bacon Spaghetti Squash Recipe photo by Taste of Home
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Pressure Cooker Cheesy Bacon Spaghetti Squash Recipe

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This quick casserole is called "cheesy" for a reason. Stir in any kind you've got. —Jean Williams, Stillwater, Oklahoma
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 cup: 383 calories, 26g fat (12g saturated fat), 54mg cholesterol, 643mg sodium, 31g carbohydrate (4g sugars, 6g fiber), 10g protein.

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  • 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
  1. 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.
  2. 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

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