PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

1 medium spaghetti squash

1 cup part-skim shredded mozzarella cheese

1 tsp Italian seasoning

For the marinara:

1 tbsp olive oil

1 clove garlic, minced

¹⁄₂ small yellow onion, finely chopped

¹⁄₂ tsp ground fennel seed

¹⁄₄ tsp kosher salt

¹⁄₄ tsp freshly ground black pepper

2¹⁄₂ cups canned crushed tomatoes

1. Select Sauté, and add the olive oil to the inner pot. Add the garlic, onion, fennel seed, salt, and pepper. Sauté for 2 minutes, and then add the tomatoes. Cook for an additional 3 minutes, stirring frequently, and then press Cancel to turn off the heat. Transfer the marinara to a large bowl and set aside.

2. Carefully clean the inner pot, return it to the base, and place the steam rack in the pot. Preheat the broiler to high.

3. Using a fork, pierce all sides of the squash. Place it in the inner pot, along with 1 cup water.

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 15 minutes. When the cook time is complete, quick release the pressure.

5. Transfer the steamed squash to a cutting board and allow to cool slighly. When the squash is cool enough to handle, cut it in half lengthwise, and use a spoon to scoop out the seeds. Using a fork, shred the squash into “spaghetti.” Transfer the squash to a large bowl, and reserve the shells.

6. Add the marinara sauce and mozzarella to the squash. Mix well.

7. Transfer the shells to a large baking sheet. Divide the filling across each shell, and sprinkle ¹⁄₂ teaspoon Italian seasoning over top of each shell. Broil for 5 minutes, or until the cheese is melted and bubbly.

8. Transfer the halves to a serving plate. Serve hot from the shells.

Baked Spaghetti Squash