Spaghetti Squash

Niyati Patel

Serves 4

INGREDIENTS

• 1 medium spaghetti squash cut in half or 4 pieces length-wise, with seeds* spooned out
  * the seeds can be a great roasted snack!

FOR DRESSING:

• Olive oil

• Sprinkle of rosemary

PROCESS

IN AN OVEN:

1. Pre-heat oven at 375° F.

2. Cover the squash with foil (to help retain moisture)

3. Bake for about 40 minutes

IN A PRESSURE COKER:

1. Add 1 cup of water to the pressure cooker to cushion the heat between the squash and the cooker.

2. Cook over medium flame for 15 minutes.

3. Let cool for about ten minutes before opening the cooker.

When the squash is cool enough to be handled, use a fork to shred the squash from the skin, into spaghetti. Add olive oil and season with rosemary.

Enjoy!