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Instant Pot Spaghetti Squash Primavera
Instant Pot Spaghetti Squash Primavera
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
"Instant Pot spaghetti squash creates a vibrant, meatless meal in just an hour."
Ingredients:
  • 1 (3 pound) spaghetti squash, halved across the middle and seeds removed
  • 1 cup water
  • 3 tablespoons olive oil, divided
  • 0.5 sweet onion, diced
  • 0.5 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
Instructions:
  • Place the spaghetti squash halves, cut-side down, on a steaming rack in your Instant Pot. Add water, lock the lid, and set to high pressure for 7 minutes following the manufacturer's instructions. Let the pressure naturally release for 10 to 15 minutes before opening.
  • After pressure cooking, safely release pressure following the manufacturer's instructions for about 5 minutes. Remove the lid, transfer the cooked squash to a plate, and use a fork to scrape the flesh into spaghetti-like strands. Clean the pressure cooker pot by emptying, rinsing, and drying it.
  • Turn on the Saute function and pour 2 tablespoons of oil into the pot. Add onion, bell pepper, carrot, Italian seasoning, salt, and black pepper. Cook while stirring often until the onion is just tender, which should take about 4 minutes. Then, mix in the zucchini, tomatoes, garlic, lemon juice, and lemon zest. Saute until the zucchini is tender-crisp, approximately 5 minutes.
  • Combine the cooked spaghetti squash strands, fresh basil, and parsley in the pot. Drizzle the remaining 1 tablespoon of olive oil and saute for an additional 2 minutes until well mixed.

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