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Instant Pot® Vegan Spaghetti Squash with Pesto
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Quick and vibrant vegan Instant Pot® main dish perfect for gluten-free, dairy-free, Whole30® or paleo diets.
Ingredients:
  • 1 (3 pound) spaghetti squash, halved and seeded
  • 1 cup vegetable broth
  • 1 sprig chopped fresh rosemary
  • 2 cups fresh basil leaves
  • 0.66666668653488 cup olive oil
  • 0.25 cup pine nuts
  • 2 tablespoons nutritional yeast
  • 2 cloves garlic
  • 0.25 teaspoon ground black pepper
Instructions:
  • In a multi-functional pressure cooker, mix spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt. Seal the lid, set to high pressure for 7 minutes following the manufacturer's instructions. Let the pressure build for 10-15 minutes.
  • Carefully release pressure using the quick-release method following the manufacturer's instructions for about 5 minutes. Unlock and remove the lid, then cool the spaghetti squash until easily handled for 5 to 10 minutes. Using a fork, scrape the insides of the squash into spaghetti strands.
  • In a food processor, blend basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper until smooth. Drizzle over spaghetti squash before serving.

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