Spaghetti Squash with Leek and Olive Marinara

Author: The Blue Jean Chef, Meredith Laurence

Ingredients

1 spaghetti squash, halved and seeds removed salt and freshly ground black pepper
2 tablespoons olive oil
2 leeks, cleaned and sliced
1-inch thick (about 3 cups)
3 cloves garlic, finely chopped
¼ teaspoon crushed red pepper flakes
1 teaspoon dried oregano
¾ cup pitted black olives, halved
1 (28-ounce) can tomatoes, chopped
1 (28-ounce) can tomatoes, crushed
2 tablespoons tomato paste
½ cup water
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley

Instructions

Season the cut side of the spaghetti squash with salt and pepper. Place the spaghetti squash halves, cut side down on a rack in the pressure cooker. (It’s alright if they are stacked on top of each other.) Add 2 cups of water to the cooker and lock the lid in place.
Pressure cook on HIGH for 15 minutes (depending on the size of the spaghetti squash). 3.Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Remove the spaghetti squash halves from the cooker using tongs and set aside to cool.
While the spaghetti squash cools, make the marinara. Empty and clean the pressure cooker insert. Pre-heat the pressure cooker using the BROWN setting. Add the olive oil and sauté the leeks until they start to turn brown on the edges – about 4 minutes. Add the garlic, hot red pepper flakes, oregano and olives and cook for another minute or two. Add the tomatoes, tomato paste and water, season with salt and lock the lid in place.
Pressure cook on HIGH for 5 minutes.
Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. When the spaghetti squash is cool enough to handle, scrape the squash with a fork, pulling the strands of squash away from the skin. Season the strands of squash with salt and freshly ground black pepper to taste and then top with the marinara. Sprinkle the Parmesan cheese and parsley on top just before serving.

Nutrition Information

Serving size: 4-6