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Pressure Cooker Spaghetti Squash with Pesto

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Recipe by
Food.com Food.com

Ingredients

  • 1 spaghetti squash (medium, about 2 1/4 lb)
  • 1 cup water
  • 2 cloves garlic
  • 2 cups fresh basil leaves
  • 3 ozs grated parmesan cheese (about 3/4 cup)
  • 1/3 cup toasted pine nuts
  • salt
  • 1 cup oil (either a mix of light olive oil and vegetable oil or all olive oil)
Prep Time
10 min
Total Time
25 min
Servings
4 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 760 Calories from Fat 640
% Daily Value *
Total Fat 71g 109%
Saturated Fat 8g 40%
Trans Fat
Cholesterol 20mg 7%
Sodium 580mg 24%
Potassium 500mg 14%
Total Carbohydrate 27g 9%
Dietary Fiber less than 1g 3%
Sugars less than 1g
Protein 14g
Vitamin A 20%
Vitamin C 15%
Calcium 35%
Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Comments

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