Creamy Cajun Spaghetti Squash Made Quick in Your Pressure Cooker
This creamy Cajun spaghetti squash is a one-pot comfort meal made quick using a pressure cooker. Featuring bold Cajun spices, sweet roasted vegetables, and a luscious parmesan cream sauce, it's easy enough for weeknights but fancy enough to impress.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 medium spaghetti squash heavy for its size
- 1 tablespoon olive oil for sauteing
- 3 cloves garlic minced
- ½ cup chopped onion
- 1 red bell pepper diced
- 1 teaspoon Cajun seasoning
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
Instructions
- Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds.
- Place squash halves cut-side down on baking sheet. Roast for 30 minutes until tender.
- While squash roasts, heat olive oil in skillet. Sauté garlic and onion over medium heat until fragrant.
- Add diced red bell pepper and Cajun seasoning. Cook for 5 minutes until peppers soften.
- Pour in heavy cream and Parmesan. Stir and simmer for 2–3 minutes until sauce thickens.
- Remove roasted squash and scrape flesh with fork into strands into a large bowl.
- Pour creamy Cajun sauce over squash strands. Toss until evenly coated.
- Garnish with fresh parsley if desired. Serve hot.
Notes
For extra kick, sprinkle more Cajun seasoning on top before serving. Store leftovers in the fridge up to 3 days. Reheat gently with a little broth.