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)
- 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; remove and discard seeds. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place squash, cut side down, on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. When finished cooking, quick-release pressure. Press cancel. Remove squash, trivet and water from cooker.
- Select saute setting and adjust for medium 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. Press cancel. Transfer to a serving bowl; stir in cheese. 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