Slow Cooker Spaghetti Squash with Marinara Sauce

Ingredients:

• 1 small spaghetti squash (about 1.3 kg)
• 1 can (800 g) of canned whole tomatoes
• 1/4 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, crushed
• Crushed red pepper flakes, as needed
• 1/4 tbsp. grated parmesan
• Torn fresh basil leaves, for serving
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. Fill a 6-quart multicooker with 1 cup of water and position the rack inside, with the handles facing up the sides. Pierce the pumpkin with a fork 12-16 times, then place it on the rack (trim the stem if necessary to fit the pumpkin, being careful not to damage the pumpkin itself).
2. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 12 minutes (see Note).
3. Meanwhile, place the canned tomatoes in a medium bowl and crush them lightly with your hands. Set aside.
4. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid. Using two kitchen towels, remove the squash on its trivet from the slow cooker and transfer it to a cutting board. Carefully pour out the water from the pot. Let the squash cool slightly while you prepare the marinara sauce.
5. Set the slow cooker to high heat and let it heat for 2 minutes. Add 2 tablespoons of olive oil, then add the onion and a large pinch of salt. Cook, stirring occasionally, until the onion is softened and beginning to brown lightly, 6-8 minutes. Add the garlic and a pinch of red pepper flakes and cook, stirring frequently, until the garlic softens, 2-3 minutes.
6. Add the tomatoes and a large pinch of salt and bring to a vigorous boil; cook, stirring occasionally, until the sauce has reduced slightly and thickened, about 10 minutes. Adjust the seasoning and add more red pepper flakes if needed.
7. While the sauce is cooking, cut the pumpkin in half lengthwise. Use a spoon to scoop out the seeds, then use a fork to separate the flesh into strands.
8. Transfer the squash to a large platter and add the remaining 2 tablespoons olive oil, 1 teaspoon salt, and red pepper flakes to taste. Adjust the salt to taste, if needed, and then spoon the hot marinara sauce over the top. Sprinkle with Parmesan and basil.
   
   Note
   
   Multicooker settings and modes may vary depending on the model. Always follow the manufacturer's instructions.