Pressure Cooker Cheesy Bacon Spaghetti Squash
This quick casserole is called "cheesy" for a reason. Stir in any kind you have on in the fridge. —Jean Williams, Stillwater, Oklahoma
Total TimePrep/Total Time: 30 min.
- 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 squash, trivet and 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.
Nutrition Facts1 cup: 383 calories, 26g fat (12g saturated fat), 54mg cholesterol, 643mg sodium, 31g carbohydrate (4g sugars, 6g fiber), 10g protein.
Originally published as Spaghetti Squash Supreme in Slow Cooker 2017
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