Spaghetti squash Alfredo from Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods (page 141) by Tieghan Gerard

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Notes about this recipe

  • hbakke on February 16, 2021

    While this tasted alright, I would change a few things. My Instant Pot did come to pressure, but the sauce scorched a little after 15 minutes at high pressure. This didn't affect the taste too much, but the sauce turned an unappealing brownish color. I agree with joyous that the spaghetti squash should be cooked first in the pressure cooker, then add the sauce ingredients to cook once the squash is done. I might try this again with those changes.

  • joyous on November 13, 2020

    This was a massive failure for me (as in order a pizza kind of failure). I do have a big IP (8 qt? instead of 6 maybe?) so that may have been the issue. Anyway, my sauce burned and I never got it to come to pressure. By the time the squash was tender, the sauce was completely burnt. I don't get how cooking cream at high pressure is important. If I do this again, I would just cook the squash with water on high pressure, dump out the water and then saute the sauce ingredients.

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