
Why I Love This Spaghetti Squash Recipe
Making pressure-cooked spaghetti squash is a fast and easy way to get a vegan meal on the table with little effort. Instead of staying in the kitchen while this cooks, I can do other things - like think of a series for my blog.
Another reason to love this recipe is that it's very versatile. Spaghetti squash has a very neutral taste, which pairs well with many toppings. I love to top my spaghetti squash with homemade pasta sauce! I have also topped this with alfredo, Italian sausage, and cheese - all great options.
Furthermore, using a pressure cooker means I don't have to add any oil, so I can keep this dish low in fat. I try to watch my fat intake, and I love having multiple low-fat and tasty options! Did I mention how tender the squash is - once I top it with sauce, I can't tell it's not pasta.

What Are The Benefits Of Pressure-Cooked Spaghetti Squash?
Spaghetti squash has many nutritional benefits, including:
Helps fill you up thanks to the fiber - feel fuller longer
Contains beta-carotene & vitamin C which are both powerful antioxidants
Vitamins & Minerals
This link has additional information on spaghetti squash nutrition. Craving more recipes from Angie - click here to see all her recipes.
In case you want more nutritional benefits from food, I've added a section to my blog that lists recipes using Your Super products. Your Super offers vegan superfood powders which are easy to add to a variety of foods! If you are interested, their golden mellow mix would be a wonderful addition to this spaghetti squash.
There's No Wrong Way To Cut Spaghetti Squash
While there isn't a wrong way to cut spaghetti squash, I do have a preferred way to cut it. Whenever I cut spaghetti squash, I cut it lengthwise - this way I get longer "noodles". For example, if you cut the spaghetti squash in half width-wise, you would have smaller noodles.
Alternatively, if you cut the squash into cubes, you may end up with cubes that are a combination of solid and noodle-y.