INSTANT POT® SPAGHETTI SQUASH WITH SAUTEED MUSHROOMS
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
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
INSTANT POT SPAGHETTI SQUASH WITH MARINARA
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
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.
EASY INSTANT POT® SPAGHETTI SQUASH
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
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 GARLIC PARMESAN SPAGHETTI SQUASH
If you love all things garlic and parmesan, then this Instant Pot Garlic Parmesan Spaghetti Squash is for you. Cooked in just 7 minutes, this easy side dish will be your new go-to.
Provided by Steph
Categories Side
Number Of Ingredients 6
Steps:
- Pour 1 cup of water into the bottom of the instant pot and place the steamer rack on top.
- Slice the spaghetti squash in half and scoop the seeds out of the center. Place the spaghetti squash on top of the steamer rack.
- Replace the lid on the instant pot and turn valve to SEALING. Press MANUAL or PRESSURE COOK on HIGH PRESSURE and set timer for 7 minutes.
- When the timer is finished, turn the valve to VENTING to quick release the pressure. Squash should be tender, but not mushy.
- Remove the squash from the instant pot. Use the tines of the fork to separate the cooked strands from the hard shell.
- Remove the excess water from the instant pot insert and press the SAUTE button. Add oil and garlic to the instant pot and stir until fragrant. Add strands of spaghetti squash back to the pot, along with parmesan cheese. Stir until heated through and cheese is melted. Remove from instant pot and garnish with parsley.
Nutrition Facts : Servingsize 4 serving, Calories 181 kcal, Fat 8 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 240 mg, Carbohydrate 26 g, Sugar 9 g, Protein 5 mg
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