Best 3 Pressure Cooker Cheesy Bacon Spaghetti Squash Recipes
Welcome to the realm of culinary delight, where flavors dance and textures harmonize! Today, we embark on a gastronomic journey to uncover the secrets of creating the ultimate pressure cooker cheesy bacon spaghetti squash. This mouthwatering dish combines the comforting warmth of spaghetti with the tangy zest of cheese and the irresistible smokiness of bacon, all enveloped in the tender embrace of a pressure-cooked squash. As we delve into the intricacies of this recipe, you'll discover how simple ingredients transform into a symphony of taste, leaving your palate craving more. Let's ignite your culinary passion and embark on this delightful adventure together!
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CHEESY BACON SPAGHETTI SQUASH
This quick casserole is called "cheesy" for a reason. Stir in any kind you've got. -Jean Williams, Stillwater, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings., In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat; stir in cheese. Top with bacon.
Nutrition Facts : Calories 381 calories, Fat 26g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 627mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 10g protein.
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
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- 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. Quick-release pressure. 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 Facts : Calories 383 calories, Fat 26g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 643mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 6g fiber), Protein 10g protein.
BACON AND CHEESE SPAGHETTI SQUASH BAKE
This quick and easy spaghetti squash side dish casserole is bursting with flavor. It's great for picnics and potlucks.
Provided by gemini_goddess
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
- Grease a casserole dish.
- Shred the inside of squash with a fork and transfer to a bowl. Add 1/2 the shredded Cheddar cheese, bacon bits, butter, salt, and black pepper; mix until well blended. Transfer mixture to the prepared casserole dish.
- Bake in the preheated oven until heated through, about 45 minutes.
- Remove casserole from oven. Sprinkle with remaining Cheddar cheese and return to the hot oven. Bake until cheese is browned and bubbly, 15 to 20 minutes more.
Nutrition Facts : Calories 288.2 calories, Carbohydrate 8.5 g, Cholesterol 60 mg, Fat 23 g, Protein 13.9 g, SaturatedFat 12.3 g, Sodium 1077.5 mg, Sugar 0.2 g
Tips:
- Choose the right spaghetti squash. Look for a squash that is about 2 pounds in weight and has a deep yellow color. Avoid squash that has any blemishes or soft spots.
- Cook the spaghetti squash in a pressure cooker. This is the quickest and easiest way to cook spaghetti squash. Simply add the squash to the pressure cooker, cover with water, and cook on high pressure for 10 minutes. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
- Scrape the spaghetti squash with a fork. Once the spaghetti squash is cooked, use a fork to scrape the flesh into spaghetti-like strands. You can also use a spoon to scoop out the flesh and then shred it with a fork.
- Add your favorite toppings. Spaghetti squash is a versatile dish that can be topped with a variety of ingredients. Some popular toppings include cheese, bacon, vegetables, and sauce.
Conclusion:
Spaghetti squash is a delicious and healthy alternative to traditional pasta. It is low in calories and carbohydrates, and it is a good source of fiber and vitamins. Spaghetti squash can be cooked in a variety of ways, but pressure cooking is the quickest and easiest method. Once the spaghetti squash is cooked, it can be topped with a variety of ingredients to create a delicious and satisfying meal.
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