Are you tired of heavy, calorie-laden pasta dishes that leave you feeling sluggish? Get ready to revolutionize your dinner routine with the most incredible, guilt-free alternative that will make your taste buds dance and your body thank you! Our Instant Pot Spaghetti Squash recipe is about to become your new kitchen superhero - transforming a humble vegetable into perfectly tender, pasta-like strands in just minutes, without the carb overload.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 cup marinara sauce
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare the spaghetti squash by carefully cutting it in half lengthwise using a sharp knife. Use a spoon to scoop out the seeds and stringy pulp from the center of the squash.
- Pour 1 cup of water into the bottom of the Instant Pot. Place a trivet or steamer basket inside the pot to elevate the squash.
- Position the squash halves cut-side up on the trivet. If the squash is too large, you may need to cut it into smaller sections to fit.
- Close the Instant Pot lid and set the valve to sealing position. Select the Manual or Pressure Cook setting and cook on high pressure for 7 minutes.
- Once cooking is complete, perform a quick release by carefully moving the valve to venting position to release steam.
- Using tongs, carefully remove the squash from the Instant Pot and let it cool for 2-3 minutes until it's safe to handle.
- Use a fork to scrape the inside of the squash, creating spaghetti-like strands by running the fork from the top to the bottom of each half.
- Transfer the squash strands to a serving dish and top with warm marinara sauce, grated Parmesan cheese, and a sprinkle of salt and pepper.
- Garnish with fresh basil leaves and serve immediately while hot.
Tips
- Choose the Right Squash: Select a medium-sized spaghetti squash that feels heavy for its size, indicating freshness and moisture.
- Knife Safety: When cutting the squash, use a sharp knife and cut carefully on a stable surface. Consider microwaving the squash for 2-3 minutes first to soften it slightly and make cutting easier.
- Moisture Matters: The 1 cup of water in the Instant Pot is crucial for creating steam and preventing burning. Always ensure you have enough liquid.
- Quick Release is Key: Perform a quick release immediately after cooking to prevent overcooking and maintain the squash's perfect texture.
- Seasoning Hack: For extra flavor, try adding garlic powder or Italian herbs to your marinara sauce, or sprinkle some red pepper flakes for a spicy kick.
- Storage Tip: Leftover spaghetti squash can be stored in an airtight container in the refrigerator for up to 5 days, making it a great meal prep option.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 4g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 10mg
