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How to Make Instant Pot Spaghetti Squash Primavera - A Step-by-Step Guide

Spaghetti squash primavera is a light and flavorful dish that is perfect for spring and summer. This dish is not only delicious, but it is also super easy to make thanks to the Instant Pot. By using the Instant Pot, you can cook the spaghetti squash quickly and easily, resulting in a perfectly tender and flavorful base for the primavera sauce.

Spaghetti squash is a great low-carb alternative to traditional pasta, and when paired with a medley of fresh vegetables and a light, herb-infus...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4

  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    233 cal.

    • Total Fat: 13g
    • Saturated Fat: 2g
    • Sodium: 557mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 4g
    • Vitamin C: 51mg
    • Calcium: 113mg
    • Iron: 2mg
    • Potassium: 711mg

    Categories

    Vegetarian recipes
    Main recipes
    Low carb recipes
    Italian recipes
    Instant pot recipes