Pumpkin Seed Pesto Spaghetti Squash, Instant Pot, grain free, vegetarian

My husband is following the Mediterranean Diet and has been making some delicious vegetarian, grain-based dishes. I often eat grain free so I decided to make this veggie based Mediterranean dish. I still have quite a few winter squash "decorating" the house from our 2020 garden so this was also a good way to work through those. 

Ingredients

1 Medium to large Spaghetti Squash

   Pumpkin Seed Pesto:

1/3 cup pumpkin seeds (pepitas), without shells

1/2 cup packed fresh basil

1/2 cup packed fresh flat-leaf parsley

2 Tbsp lemon juice

2 Tbsp water

Salt

2 Tbsp Olive Oil

   Garbanzo Salad: 

I can Garbanzo Beans, rinsed or 3/4 cup dry garbanzo beans + a bay leaf

3 Tablespoons chopped fresh basil

1-2 chopped garlic cloves

1/3 cup chopped red onion

1 chopped red, orange, or yellow bell pepper

1/3 cup chopped Kalamata olives

1-2Tbsp lemon juice

2 Tbsp olive oil

Salt to taste

   Garnish:

1/4 to 1/2 cup Feta cheese (Leave out for a vegan meal!)

Basil leaves

Directions

If you are using dried garbanzos (chick peas) cook those first. Rinse and add them to the inner pot of your electric pressure cooker with 2 1/4 cups of water and a bay leaf (optional). Pressure cook for 18 minutes and allow a natural release. When pressure is released, open pot and pour garbanzos into a bowl to cool. (I recommend taste testing your cooked-from-dry garbanzos to make sure they are fully cooked. Older dried legumes can take longer to cook. Soak overnight beforehand if you are concerned.)

If you are using canned garbanzos rinse, drain, and set them aside.

Cut spaghetti squash in half cross wise (the shorter way). Use a grapefruit spoon or similar utensil to scrape out seeds. (You can dry these on a paper towel and plant in your garden this spring!) Place both halves in your electric pressure cooker. I like to have the cut side face down so it doesn't become wter logged. Add a cup of water or the minimum amount your model requires. Use a rack if it all fits but a rack is not necessary. You can cut your squash multiple times cross wise (in rings) to help it fit if necessary. Set to high pressure for 7 minutes.

To make pesto, toast the pumpkin seeds in a small cast iron pan for a few minutes until fragrant. Stir to prevent burning. Pour into a blender or food processor. Add basil, parsley, salt, lemon juice, and water. Blend briefly. Add olive oil and blend until smooth, scraping sides. 

To make the garbanzo salad combine all ingredients, stir, and taste. Add more salt and lemon juice if desired.

Back to the spaghetti squash: I usually allow a few minutes after cook time for pressure to lower then I use a controlled pressure release, gently releasing a bit of pressure at a time in short bursts. Open lid and allow the squash to cool a few more minutes before removing from the pot. When cool enough to handle scrape "spaghetti" from the shells onto two plates. Add pesto and gently toss if desired. Top with garbanzo salad, feta, and herbs.