Instant Pot Spaghetti Squash With Chili Recipes

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EASY INSTANT POT® SPAGHETTI SQUASH



Easy Instant Pot® Spaghetti Squash image

This is the best way to prepare spaghetti squash in your Instant Pot®! Flavorful and tender, spaghetti squash is a great low-carb, vegan substitute for traditional pasta dishes, and is ready in minutes.

Provided by Fioa

Categories     Side Dish     Vegetables     Squash

Time 30m

Yield 4

Number Of Ingredients 4

1 (3 pound) spaghetti squash, halved and seeded
1 cup vegetable broth
1 sprig chopped fresh rosemary
½ tablespoon salt

Steps:

  • Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts : Calories 113.3 calories, Carbohydrate 24.8 g, Fat 2.1 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 1045 mg, Sugar 0.8 g

INSTANT POT WHOLE30 CHILI WITH SPAGHETTI SQUASH



Instant Pot Whole30 Chili with Spaghetti Squash image

This bean-free Whole30 Chili comes together easily in the Instant Pot, and the spaghetti squash adds such a flavorful and comforting taste and texture!

Provided by Jean Choi

Categories     Main Course     Soup

Time 45m

Number Of Ingredients 20

1 small spaghetti squash
1 tbsp coconut oil
1 medium onion (chopped)
4 garlic cloves (minced)
2 lbs ground beef
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp dried oregano
1 tbsp paprika
2 tsp sea salt
1 tsp onion powder
1 tsp cinnamon
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp cayenne (use more or less depending on your spice level)
1 28-oz can of diced tomatoes (sugar free)
2 cups bone broth (or beef broth)
Jalapeño slices, lime juice, avocado, and/or cilantro (for garnish)

Steps:

  • Place a steamer rack in the Instant Pot, and pour in 1 cup of water.
  • Place the whole spaghetti squash, uncut, on the rack.
  • Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual.
  • Release the pressure immediately and open the lid.
  • Cut the squash in half, remove the seeds, and use a fork to loosen the spaghetti squash threads. Set aside.
  • Empty the Instant Pot, then set it to "sauté" and add coconut oil.
  • Once the Instant Pot indicates that the pot is "hot," add onion, garlic, and ground beef. Use a wooden spoon to break up the meat and cook stirring for 5 minutes, until the beef is no longer pink.
  • Turn off the Instant Pot, then add in red and green bell peppers, all the spices, diced tomatoes, and bone broth
  • Stir in spaghetti squash threads.
  • Close the lid and set it to Manual on HIGH for 10 minutes.
  • Once it beeps to a finish, you can quick release the pressure to eat it right away, or let it release pressure naturally if you want to eat it later.
  • Taste to adjust seasoning or add more broth if the chili is too thick.
  • Serve hot alone or garnished with jalapeño slices, lime juice, avocado, and/or cilantro.

Nutrition Facts : ServingSize 1 serving, Calories 399 kcal, Carbohydrate 18 g, Protein 23 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 80 mg, Sodium 622 mg, Fiber 4 g, Sugar 7 g

SPAGHETTI SQUASH CINCINNATI CHILI



Spaghetti Squash Cincinnati Chili image

This is a twist on Cincinnati "five-way" chili: spaghetti and chili plus cheddar cheese, onion and kidney beans.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 medium spaghetti squash (about 3 pounds)
1 small onion, finely chopped
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound ground beef chuck
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 28-ounce can diced tomatoes
1 15-ounce can kidney beans, drained and rinsed
Oyster crackers and shredded cheddar cheese, for topping

Steps:

  • Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
  • Meanwhile, put half of the onion in a small bowl and cover with cold water; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the remaining onion and the garlic. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add the beef, tomato paste, chili powder, cumin, paprika, cinnamon, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the beef is browned, about 7 minutes.
  • Add the tomatoes and 1 1/2 cups water to the beef mixture. Increase the heat to medium high and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the chili is slightly thickened, about 20 minutes; season with salt and black pepper.
  • Drain the reserved onion; pat dry. Top each serving of chili with the spaghetti squash, kidney beans, onion, oyster crackers and cheese.

INSTANT POT SPAGHETTI SQUASH WITH MARINARA



Instant Pot Spaghetti Squash with Marinara image

This might be the easiest way to cook spaghetti squash -- pierce a whole squash all over with a fork, then cook it in a pressure cooker until perfectly tender. It cooks in a fraction of the time it would take in the oven, and there's no need to struggle with cutting the sturdy squash beforehand.

Provided by Food Network Kitchen

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 9

1 small spaghetti squash (about 3 pounds)
One 28-ounce can whole tomatoes
1/4 cup extra-virgin olive oil
1 medium yellow onion, finely chopped
Kosher salt
3 cloves garlic, finely minced
Crushed red pepper flakes, as needed
1/4 cup grated Parmesan
Torn fresh basil leaves, for garnish

Steps:

  • Add 1 cup water to a 6-quart Instant Pot®, then put the rack in the bottom with the handles going up the sides. Deeply pierce the squash all over 12 to 16 times with a fork, then place on the rack (if needed, trim the stem so the squash fits comfortably in the pot, but be careful not to cut into the squash itself).
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes (see Cook's Note).
  • Meanwhile, add the canned tomatoes to a medium bowl and use your hands to lightly crush the tomatoes. Set aside.
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use 2 kitchen towels to remove the rack and squash to a cutting board. Carefully pour the water out of the pot. Allow the squash to cool slightly while you prepare the marinara sauce.
  • Set the pot to high saute and allow it to heat up for 2 minutes. Add 2 tablespoons of the oil, then add the onions and a large pinch of salt. Cook, stirring occasionally, until the onions are softened and starting to brown lightly, 6 to 8 minutes. Add the garlic and a pinch of red pepper flakes and cook, stirring frequently, until the garlic is softened, 2 to 3 minutes. Stir in the reserved tomatoes and a large pinch of salt and bring to a strong simmer; cook, stirring occasionally, until the sauce is reduced slightly and thickened, about 10 minutes. Season with additional salt and red pepper flakes if needed.
  • While the sauce is reducing, remove the squash from the rack and split it in half lengthwise. Use a spoon to remove the seeds, then use a fork to scrape the strands of squash from the inside of the skin.
  • Transfer the squash to a large platter and stir in the remaining 2 tablespoons oil, 1 teaspoon salt and red pepper flakes to taste. Season with more salt if needed, then top with the hot marinara sauce. Sprinkle with the Parmesan and basil.

INSTANT POT® SPAGHETTI SQUASH WITH SAUTEED MUSHROOMS



Instant Pot® Spaghetti Squash with Sauteed Mushrooms image

A hearty, nutritious squash dish prepared quickly thanks to the Instant Pot®. Bonus: It's even vegan!

Provided by Becky

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 55m

Yield 4

Number Of Ingredients 9

1 small spaghetti squash, halved and seeded
1 cup water
1 tablespoon olive oil, or to taste
1 small onion, chopped
6 sprigs fresh thyme
1 (8 ounce) package sliced button mushrooms
¼ teaspoon garlic salt, or more to taste
ground black pepper to taste
⅓ cup pine nuts

Steps:

  • Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Add water to the pot. Place spaghetti squash onto the rack. Close and lock the lid. Select high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Scrape squash into a bowl, separating into strings.
  • While squash is cooking, heat oil in a large skillet over high heat. Add onion and thyme and saute until onions are soft, 3 to 5 minutes. Add mushrooms, garlic salt, and black pepper; saute until mushrooms have released their liquid and are tender, 3 to 5 minutes more. Add pine nuts and cook until toasted, about 2 more minutes.
  • Add cooked spaghetti squash to the skillet with the mushroom mixture. Season with additional garlic salt and black pepper to taste. Cook for 1 minute more. Remove thyme sprigs before serving.

Nutrition Facts : Calories 151 calories, Carbohydrate 13.4 g, Fat 10 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 138.6 mg, Sugar 2 g

SPAGHETTI SQUASH CHILI



Spaghetti Squash Chili image

Provided by Joanna Pruess

Categories     dinner, soups and stews, main course

Time 1h

Yield Eight servings

Number Of Ingredients 3

6 cups venison chili, warmed (see recipe)
1 spaghetti squash (about 3 1/2 to 4 pounds), rubbed with oil
Sour cream, jalapeno peppers, olives and scallions, for garnish

Steps:

  • Preheat the oven to 350 degrees. Place the squash directly on the middle rack of the oven and bake for 45 to 50 minutes, turning once, until the flesh begins to give and feels tender when pressed.
  • Remove the squash from the oven, cut it in half lengthwise and remove the seeds with a spoon. With a fork, scrape out the flesh into spaghetti-like strands, leaving about a half-inch-thick shell.
  • Mix the strands of squash into the hot chili and spoon the mixture back into squash shells. Garnish with sour cream with sliced jalapeno peppers, olives and scallions. If desired, add a border of tortilla chips stuck into the chili.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 36 milligrams, Sugar 10 grams

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