Instant Pot Spaghetti Squash with Garlic and Herbs
User Reviews
5.0
6 reviews
Excellent
Instant Pot Spaghetti Squash with Garlic and Herbs
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This easy Instant Pot Spaghetti Squash with Garlic and Herbs low carb side dish recipe cooks up in only a few minutes in your pressure cooker!
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Ingredients
- 1 spaghetti squash about 3 lbs.
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons pine nuts or slivered almonds, plus more for serving
- 2 cloves garlic minced
- 1/4 cup grated Parmesan cheese plus more for serving
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- kosher salt and black pepper to taste
Instructions
- Cut the spaghetti squash in half lengthwise (carefully!). Scoop out the seeds and plup and discard.
- Place 1 cup of water in the bottom of your instant pot, then place the wire rack or trivet in. Place the spaghetti squash halves on top of the rack, cover and close, and make sure the vent is turned to "sealed." Cook on manual, high pressure for 7 minutes. Quick release the pressure when it's done, and open once the float valve has depressed.
- Scoop the spaghetti squash "noodles" out of the peel using the tines of a fork and place in a colander over a bowl. Press down on them with your hands or a wooden spoon to gently squeeze some of the liquid out. At this point, you can use the cooked spaghetti squash for whatever you want, or proceed to make garlic and herb spaghetti squash.
- While the squash is sitting in the colander, remove the wire rack and discard the water from the pressure cooker. Add the olive oil (2 tablespoons), pine nuts (2 tablespoons), and minced garlic (2 cloves) to the instant pot. Turn the "sauté" function on and sauté for about 1-2 minutes, until garlic is fragrant and only just turns golden, stirring constantly.
- Turn the sauté function OFF and immediately add the spaghetti squash to the pot. Stir to coat in the garlic, olive oil, pine nut mixture. Add the grated parmesan (1/4 cup), basil (2 tablespoons), parsley (2 tablespoons), and salt and pepper to taste. Stir to combine, and adjust seasoning if necessary.
- Serve with more cheese and pine nuts, fresh cracked pepper, and an extra drizzle of olive oil, if desired.
Equipments used:
Notes
- Inspired by Pinch of Yum's Garlic Spaghetti Squash.
- If you don't have an instant pot/pressure cooker: You can cook the spaghetti squash any way you want (like in the slow cooker or roasted) and sauté the garlic, oil, and pine nuts together in a large skillet on the stove, then add the squash, herbs, and cheese to it.
- Make it vegan (or paleo) by omitting the parmesan (or using a suitable replacement).
- Traditional parmesan cheese may not be suitable for a strict vegetarian diet because it contains animal rennet. Look for a suitable vegetarian substitute, such as a parmesan made with plant rennet.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
200.49kcal
(10%)
Carbohydrates
18.24g
(6%)
Protein
4.82g
(10%)
Fat
13.61g
(21%)
Saturated Fat
2.58g
(13%)
Cholesterol
5.5mg
(2%)
Sodium
141.38mg
(6%)
Potassium
301.64mg
(9%)
Fiber
3.87g
(15%)
Sugar
6.93g
(14%)
Vitamin A
564.97IU
(11%)
Vitamin C
8.2mg
(9%)
Calcium
130.31mg
(13%)
Iron
1.21mg
(7%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 20049 kcal
% Daily Value*
| Calories | 200.49kcal | 10% |
| Carbohydrates | 18.24g | 6% |
| Protein | 4.82g | 10% |
| Fat | 13.61g | 21% |
| Saturated Fat | 2.58g | 13% |
| Cholesterol | 5.5mg | 2% |
| Sodium | 141.38mg | 6% |
| Potassium | 301.64mg | 6% |
| Fiber | 3.87g | 15% |
| Sugar | 6.93g | 14% |
| Vitamin A | 564.97IU | 11% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 130.31mg | 13% |
| Iron | 1.21mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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