2lb (1kg) spaghetti squash

¹⁄₃ cup unsalted raw almonds

1 cup fresh basil leaves

¹⁄₄ cup flat-leaf parsley

3 garlic cloves

¹⁄₂ cup olive oil

¹⁄₂ tsp fine grind sea salt

¹⁄₂ tsp ground black pepper

3 tbsp grated Parmesan cheese

1 Preheat the oven to 400°F (204°C) and line a large baking sheet with aluminum foil. Set aside.

2 Using a sharp paring knife, pierce all sides of the squash to allow the steam to penetrate during cooking.

3 Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot. Place the squash on top of the rack.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 18 minutes. When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

5 Open the lid and carefully remove the rack and squash from the pot. Set aside to cool for 15 minutes or until the squash is cool enough to handle.

6 Spread the almonds across the prepared baking sheet and place in the oven to toast for 7–10 minutes or until golden brown. Remove from the oven and set aside to cool for 5 minutes.

7 Make the pesto sauce by combining the toasted almonds, basil, parsley, garlic cloves, olive oil, sea salt, black pepper, and Parmesan in a food processor or blender. Pulse until the ingredients are well combined and form a thick paste. Set aside.

8 Cut the cooled spaghetti squash in half lengthwise. Using a spoon, scoop out and discard the seeds.

9 Using a fork, scrape the flesh of the squash to create the noodles. Transfer the noodles to a large bowl.

10 Add ¹⁄₂ cup squash noodles each to 4 serving bowls. Top each serving with 2 tbsp of the pesto sauce. Serve hot.

tip The cook time for the spaghetti squash is based on a 2lb (1kg) squash. For larger squash, add an additional 8 minutes per pound to the cooking time.

To make this recipe dairy-free, omit the Parmesan.