FAST FIX
This quick casserole is called cheesy for a reason. Stir in any kind of cheese you’ve got!
—JEAN WILLIAMS STILLWATER, OK
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 large spaghetti squash (3 1/2 pounds)
1 cup water
4 bacon strips, chopped
3 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Swiss cheese
1. Halve squash lengthwise; discard seeds. Place squash, cut side down, on the trivet of a 6-qt. electric pressure cooker. Add water to cooker; insert trivet. Lock lid; make sure vent is closed. Select steam setting; adjust pressure to high, and set time to 7 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Set aside; remove water from cooker.
2. Select saute setting, and adjust for high heat; add bacon, stirring occasionally, and cook until crisp. With a slotted spoon, remove the bacon to paper towels; reserve drippings. Stir in butter, brown sugar, salt and pepper. Separate squash strands with a fork and add to cooker; toss and heat through. Remove from heat. Stir in cheese, and place in a serving bowl. Top with bacon and serve.