Instant Pot Spaghetti Squash With Marinara 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

SPAGHETTI SQUASH WITH MARINARA



Spaghetti Squash with Marinara image

Dress up tender strands of squash with homemade tomato sauce with this low-carb recipe for Spaghetti Squash with Marinara from Food Network.

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 4

2 whole spaghetti squash
1/4 cup extra-virgin olive oil
Gray salt and freshly ground black pepper
4 cups prepared (jarred) marinara sauce

Steps:

  • Preheat the oven to 450 degrees F.
  • Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
  • Meanwhile heat the marinara sauce in a large saute pan.
  • When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.

Nutrition Facts : Calories 184 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 664 milligrams, Protein 3 grams, Sugar 0 grams

INSTANT POT® SPAGHETTI SQUASH PRIMAVERA



Instant Pot® Spaghetti Squash Primavera image

How about a one-pot meatless dinner? Use two different functions on your Instant Pot® to create a colorful, tasty, low-carb dinner. Tip: To help your pot reach pressure faster, use the Saute setting to warm the water before you close the lid and set the pressure. To serve, garnish with additional basil and shredded Parmesan or Romano cheese, if desired.

Provided by Bibi

Categories     World Cuisine     European     Italian

Time 1h5m

Yield 4

Number Of Ingredients 16

1 (3 pound) spaghetti squash, halved across the middle and seeds removed
1 cup water
3 tablespoons olive oil, divided
½ sweet onion, diced
½ red bell pepper, diced
1 carrot, thinly sliced
1 teaspoon Italian seasoning
1 teaspoon kosher salt
ground black pepper to taste
1 zucchini, diced
1 cup yellow cherry tomatoes, halved
1 clove garlic, minced
2 teaspoons lemon juice
1 lemon, zested
2 tablespoons chopped fresh basil
2 tablespoons fresh parsley

Steps:

  • Place spaghetti squash, cut-sides down, on a steaming rack inside a multi-functional pressure cooker (such as Instant Pot®). Add water. 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 the lid. Transfer squash to a plate and scrape flesh into spaghetti strands with a fork. Empty, rinse, and dry pressure cooker pot.
  • Select Saute function. Add 2 tablespoons oil to the hot pot. Add onion, bell pepper, carrot, Italian seasoning, salt, and black pepper. Cook, stirring frequently, until onion is just tender, about 4 minutes. Add zucchini, tomatoes, garlic, lemon juice, and lemon zest; saute until zucchini is tender-crisp, about 5 minutes.
  • Add cooked spaghetti squash strands, basil, and parsley to the pot. Stir in remaining 1 tablespoon olive oil and saute until combined, about 2 minutes more.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 31.9 g, Fat 12.5 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 556.6 mg, Sugar 2.7 g

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