Instant Pot® Spaghetti Squash Primavera

Instant Pot® Spaghetti Squash Primavera

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.

Active Time
30 mins
Total Time
65 mins
Yield
4 servings

How to Make It

1. Step
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.
2. Step
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.
3. Step
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.
4. Step
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.

Ingredients

  • 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

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