How to Make Instant Pot® Vegan Spaghetti Squash with Pesto - A Step-by-Step Guide

Spaghetti squash is a versatile and delicious vegetable that can be used as a healthy alternative to traditional pasta. With its mild, slightly sweet flavor and unique stringy texture, it's a favorite among those looking to incorporate more vegetables into their diet. In this recipe, we'll show you how to use the Instant Pot® to cook spaghetti squash perfectly every time, and then top it off with a fresh and flavorful vegan pesto. This dish is not only easy to make, but it's also packed with ...

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Ingredients

  • 1 (3 pound) spaghetti squash, halved and seeded
  • 1 cup vegetable broth
  • 1 sprig chopped fresh rosemary
  • ½ teaspoon salt
  • 2 cups fresh basil leaves
  • ⅔ cup olive oil
  • ¼ cup pine nuts
  • 2 tablespoons nutritional yeast
  • 2 cloves garlic
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon 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. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.
  • Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor; pulse until smooth. Serve on top of spaghetti squash.
  • Nutrition

    500 cal.

    • Total Fat: 43g
    • Saturated Fat: 6g
    • Sodium: 758mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 7g
    • Vitamin C: 12mg
    • Calcium: 127mg
    • Iron: 3mg
    • Potassium: 570mg