Cooking spaghetti squash in your Instant Pot is quick and easy. Here we dress Instant Pot spaghetti squash with olive oil, lemon zest and Parmesan cheese. Enjoy it as a simple side dish or, for a healthy vegetarian dinner, pair it with a spinach and white bean salad. This would also be lovely with shrimp or chicken. Source: EatingWell.com, December 2019

Adam Hickman
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place water in the bottom of a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Insert rack in the cooker; place squash, cut-sides down, on the rack. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)

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  • When cooking is complete, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 4 to 5 minutes) before removing the lid from the cooker. Transfer the squash to a cutting board or plate. Carefully use a fork to scrape the squash flesh into spaghetti-like strands; transfer the strands to a bowl.

  • Whisk oil, lemon zest, lemon juice, salt and pepper in a small bowl; drizzle over the squash and toss to coat. Sprinkle with cheese and basil, if desired.

Nutrition Facts

214 calories; total fat 16g 25% DV; saturated fat 2.9g; cholesterol 4mg 1% DV; sodium 281mg 11% DV; potassium 302mg 8% DV; carbohydrates 16.9g 5% DV; fiber 3.5g 14% DV; sugar 6g; protein 3.1g 6% DV; exchange other carbs 1; vitamin a iu 315IU; vitamin c 12mg; folate 21mcg; calcium 97mg; iron 1mg; magnesium 30mg; thiaminmg.

Reviews (1)

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Rating: 5 stars
12/09/2019
Lemon and Parmesan make almost anything taste better plus the pressure cooker is such an easy way to cook spaghetti squash. Read More