PRESSURE-COOKER CHEESY BACON SPAGHETTI SQUASH

Pressure-Cooker Cheesy Bacon Spaghetti Squash image

This quick casserole is called "cheesy" for a reason. Stir in any kind you have on in the fridge. -Jean Williams, Stillwater, Oklahoma

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 large spaghetti squash (3-1/2 pounds)
4 bacon strips, chopped
3 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Swiss cheese

Steps:

Halve squash lengthwise; remove and discard seeds. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place squash, cut side down, on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Remove squash, trivet and water from cooker., Select saute setting and adjust for medium heat; add bacon, stirring occasionally, and cook until crisp. With a slotted spoon, remove bacon to paper towels; reserve drippings. Stir in butter, brown sugar, salt and pepper. Separate squash strands with a fork and add to cooker; toss and heat through. Press cancel. Transfer to a serving bowl; stir in cheese. Top with bacon.

Nutrition Facts : Calories 383 calories, Fat 26g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 643mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 6g fiber), Protein 10g protein.