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Instant Pot Spaghetti Squash with Sauteed Mushrooms
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Quickly cook spaghetti squash in pressure cooker, top with thyme-infused mushrooms and pine nuts for a delicious, savory crunch.
Ingredients:
  • 1 small spaghetti squash, halved and seeded
  • 1 cup water
  • 1 tablespoon olive oil, or to taste
  • 1 small onion, chopped
  • 6 sprigs fresh thyme
  • 1 (8 ounce) package sliced button mushrooms
  • 0.25 teaspoon garlic salt, or more to taste
  • ground black pepper to taste
  • 0.33333334326744 cup pine nuts
Instructions:
  • Prepare your multi-functional pressure cooker by inserting the steam rack and adding water. Put the spaghetti squash on the rack, close the lid, lock it, and set it to high pressure for 10 minutes. Once cooked, release the pressure naturally following the manufacturer's guidelines for 10 to 40 minutes. Finally, scrape the cooked squash into strings in a bowl.
  • As the squash cooks, sizzle oil in a large skillet over high heat. Saute onion and thyme until onions soften, for about 3 to 5 minutes. Toss in mushrooms, garlic salt, and black pepper; cook until mushrooms are juicy and tender, for another 3 to 5 minutes. Sprinkle in pine nuts and toast them for about 2 minutes.
  • Combine the cooked spaghetti squash with the mushroom mixture in the skillet. Season with more garlic salt and black pepper to your liking. Cook for an additional minute. Don't forget to remove the thyme sprigs before serving.

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