Lemon-Parmesan Instant Pot Spaghetti Squash
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.)Advertisement
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.
3 fat, 3 vegetable