Spaghetti Squash Parmesan

Yields 4 servings

Prep Time: 3 minutes

Cook Time: 15 minutes


  • 1 spaghetti squash (2 pounds), halved lengthwise

  • 1½ teaspoons salt

  • ½ teaspoon black pepper

  • 1 teaspoon Italian seasoning

  • 2 garlic cloves, grated

  • 1 tablespoon olive oil

  • 1 cup marinara sauce

  • 1 cup mozzarella cheese, shredded

  • ½ cup Parmesan cheese, grated

  • ¼ teaspoon crushed red pepper

  • ½ cups fresh basil leaves, chopped


  1. ADD 1 cup water and a low metal rack into the Cosori Pressure Cooker. Place the halved spaghetti squash onto the rack.

  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.

  3. SELECT Steam Vegetables, set time for 10 minutes, and press On/Start.

  4. QUICK RELEASE when done cooking and carefully remove the lid. Remove squash carefully.

  5. SHRED the squash with a fork into strands.

  6. SEASON with salt, black pepper, Italian seasoning, and grated garlic.

  7. DRIZZLE olive oil on top of the squash.

  8. COVER with marinara sauce, mozzarella cheese, Parmesan cheese, and crushed red pepper.

  9. BROIL in an oven or broiler for 5 minutes until golden brown and cheese is bubbly.

  10. GARNISH with freshly chopped basil.