Name: Lemon-Parmesan Instant Pot Spaghetti Squash
Total time: 30 min
Ingredients: 1 cup water; 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded; ¼ cup extra-virgin olive oil; ½ teaspoon lemon zest; 2 tablespoons lemon juice; ¼ teaspoon salt; ¼ teaspoon ground pepper; ¼ cup shaved Parmigiano-Reggiano cheese; 2 tablespoons chopped fresh basil

Directions

Step 1

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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Step 2

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.
Step 3

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

Serving Size: about 3/4 cup

Per Serving:

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.

Exchanges:

3 fat, 3 vegetable

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts