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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


Recipe Summary

30 mins
10 mins


Ingredient Checklist


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.)

  • 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

about 3/4 cup
214 calories; protein 3.1g; carbohydrates 16.9g; dietary fiber 3.5g; sugars 6.3g; fat 16g; saturated fat 2.9g; cholesterol 4.3mg; vitamin a iu 315.1IU; vitamin c 11.7mg; folate 21.2mcg; calcium 96.6mg; iron 0.9mg; magnesium 29.5mg; potassium 301.7mg; sodium 280.8mg; thiamin 0.1mg.

3 fat, 3 vegetable