Tex-Mex Spaghetti Squash Pressure Cooker Recipe
This flavorful Tex-Mex spaghetti squash recipe uses a pressure cooker to achieve tender strands quickly, combined with vibrant veggies, creamy cheese, and fresh cilantro for a wholesome, satisfying meal perfect for weeknights.
Equipment
- 1 Pressure cooker with float valve
- 1 Baking dish for finishing the cheese melt
- 1 Skillet for saut e9ing vegetables
- 1 Baking sheet for roasting squash
Ingredients
Ingredients
- 1 Spaghetti squash sliced and cleaned
- 1 Orange bell pepper chopped
- 1 can Black beans drained and rinsed
- 1/2 cup Cilantro chopped
- To taste Sea salt for seasoning
- 1/2 Onion diced
- 1/2 cup Shredded cheese Cabot Colby Jack used
- As needed Olive oil for roasting and saut e9ing
Instructions
Instructions
- Slice the spaghetti squash in half and clean out all the seeds.
- Drizzle olive oil over the cut sides and sprinkle sea salt. Place cut side down on a baking sheet and roast at 400 b0F for about 40 minutes until tender.
- Remove from oven, cool slightly, then scrape out spaghetti squash strands with a fork into a bowl.
- Heat olive oil in a skillet and saut e9 diced onion and chopped orange bell pepper until soft.
- Add drained black beans, chopped cilantro, and spaghetti squash strands to the skillet. Stir and season with sea salt.
- Transfer mixture to a baking dish, sprinkle shredded cheese on top, and bake for about 10 minutes until cheese melts and bubbles.
- Optionally, use quick release on the pressure cooker for last heating if needed. Usually oven finish is sufficient.
- Serve warm garnished with additional fresh cilantro if desired.
Notes
Pressure cooker reduces cooking time and keeps flavors vibrant. Leftovers store well refrigerated or frozen; add fresh cheese when reheating for best texture.