By Kansas Living on August 23, 2016
Helpful tips on how to choose and prepare spaghetti squash
Do not refrigerate. Keep in a cool, dry and dark place. Spaghetti squash is best stored on a board or piece of cardbard.
Spaghetti squash can also be quickly cooked in a pressure cooker. Cut squash in half and scoop out seeds and seed flesh. Place ½ cup water in bottom of pressure cooker and add metal trivet. Place squash halves onto trivet and choose high pressure setting for 8 minutes. When timer goes off, use a quick-pressure release. Proceed as directed in recipe.
Provided in partnership with From the Land of Kansas.