Instant Pot Garlic Parmesan Spaghetti Squash Food
INSTANT POT® VEGAN SPAGHETTI SQUASH WITH PESTO
A quick and easy vegan main dish made in just minutes in your Instant Pot®. This recipe is so versatile that it works for any gluten-free, dairy-free, Whole30® or paleo diet.
Provided by Fioa
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.
- Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor; pulse until smooth. Serve on top of spaghetti squash.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 28.4 g, Fat 42.7 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 6 g, Sodium 757.8 mg, Sugar 1.1 g
INSTANT POT GARLIC PARMESAN SPAGHETTI SQUASH
If you love all things garlic and parmesan, then this Instant Pot Garlic Parmesan Spaghetti Squash is for you. Cooked in just 7 minutes, this easy side dish will be your new go-to.
Provided by Steph
Categories Side
Number Of Ingredients 6
Steps:
- Pour 1 cup of water into the bottom of the instant pot and place the steamer rack on top.
- Slice the spaghetti squash in half and scoop the seeds out of the center. Place the spaghetti squash on top of the steamer rack.
- Replace the lid on the instant pot and turn valve to SEALING. Press MANUAL or PRESSURE COOK on HIGH PRESSURE and set timer for 7 minutes.
- When the timer is finished, turn the valve to VENTING to quick release the pressure. Squash should be tender, but not mushy.
- Remove the squash from the instant pot. Use the tines of the fork to separate the cooked strands from the hard shell.
- Remove the excess water from the instant pot insert and press the SAUTE button. Add oil and garlic to the instant pot and stir until fragrant. Add strands of spaghetti squash back to the pot, along with parmesan cheese. Stir until heated through and cheese is melted. Remove from instant pot and garnish with parsley.
Nutrition Facts : Servingsize 4 serving, Calories 181 kcal, Fat 8 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 240 mg, Carbohydrate 26 g, Sugar 9 g, Protein 5 mg
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