Southwest Spaghetti Squash

Ingredients

1 Spaghetti Squash (about 3 pounds)

1 15-ounce can mild rotel tomatoes

1 15-ounce can black beans, rinsed and drained

½ cup shredded Monterrey Jack cheese

¼ cup finely chopped cilantro **I substitute chopped parsley or omit altogether

1 teaspoon ground cumin

¼ teaspoon garlic salt

¼ teaspoon black pepper

Instructions

Preheat oven to 350 degrees.  Spray baking pan with nonstick cooking spray.  I use olive oil.

Cut squash in half lengthwise.  Remove and discard seeds.  Place squash, cut side down, in prepared baking pan.  Add ½ inch water.  Bake 45 minutes to 1 hour or just until tender.  **I use the convection oven for 15-20 minutes.

Or

Cut off the stem end of the squash, cut the squash in half and remove the seeds with a spoon. Add 1 cup of water to the pressure cooker pot. Place the spaghetti squash on a steamer basket or rack in the pot. Cook 8 minutes on high pressure. Use a quick pressure release.

When squash is cool enough to handle, use a fork to scrap the strands of “spaghetti” from the skin.

1.      Scrape “spaghetti” into a mixing bowl.

2.      Add rotel tomatoes, black beans, ½ cup shredded Monterrey Jack cheese, ¼ cup finely chopped cilantro (optional),  ground cumin, garlic salt,  and black pepper.

3.      Toss well. 

4.      Spoon mixture into prepared baking dish. 

5.      Sprinkle with ¼ cup shredded Monterrey Jack cheese.

6.      Bake, uncovered, 30 – 35 minutes or until heated through. **I use the convection oven for 15-20 minutes.   Serve immediately.

Makes 4 servings.

I like it served over lettuce.

Recipe shared by Kimberly A.

Pressure Cooker Risotto

Ingredients

2 Tbsp. Olive Oil

2 Tbsp. Butter

1 C. Finely chopped onion

2 Cloves Garlic, minced (I use the jarred garlic)

4 C. Arborio Rice

Juice of 1 Lemon (~1/4 c.) & enough Water to make 1 c. of liquid total

1 tsp. Kosher Salt (less if you're using table salt)

8 C. Chicken Broth

1/2 - 2 c. Water (may be needed for after cooking, but usually I don't have to use this)

Romano Cheese

Cooking Instructions

1. Heat Oil & Butter

2. Saute Onion (2-3 min) until translucent

3. Add the Rice and Saute for another 3-5 minutes - until opaque (I usually saute for 5 full minutes with that amount of rice)

4. Add salt and lemon juice/water mixture.

5. Stir & cook until liquid is absorbed

6. Add 8 c. chicken broth & stir

7. Set Pressure Cooker on High Pressure for 6 minutes.

8. Quick Release method

9. Set Pressure Cooker to Simmer

10. Stir rice and simmer until liquid is absorbed

11. If you want to add more liquid do it now and start with 1/2c. and simmer til absorbed. Keep adding liquid until you get the consistency you desire. (I typically do not have to do this step.)

11. Serve with Romano Cheese

We set out mix-ins. Ours are lemon wedges, cooked cubed chicken, sugar plum tomato halves and romano cheese. Broccoli, asparagus, carrots and peas would all be great mix-ins as well.

Serves 8 as small main course.