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Instant Pot Garlic Parmesan Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 8 reviews

  • Author: Sara
  • Total Time: 23 minutes
  • Yield: 2 servings
  • Diet: Low Carb

Description

This Instant Pot Garlic Parmesan Spaghetti Squash is a quick and flavorful low-carb alternative to traditional pasta. Tender spaghetti squash strands cooked to perfection and tossed with garlic, butter, olive oil, parmesan cheese, and fresh parsley create a creamy, savory dish that’s perfect as a light main course or a side dish. Made in just 23 minutes using the Instant Pot, it’s an easy and healthy recipe suitable for busy weeknights.

Ingredients

Squash

  • 2 lb. spaghetti squash, cut lengthwise and seeded
  • 1 cup water

Sauté Sauce

  • 2 tbsp (1 oz) unsalted butter
  • 1 tbsp olive oil
  • 2-3 garlic cloves, minced
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes (optional)

Finishing Touches

  • ½ cup parmesan cheese (Parmigiano Reggiano), finely grated
  • ½ cup fresh parsley, chopped

Instructions

  1. Prepare the Instant Pot: Pour 1 cup of water into the Instant Pot. Place the metal trivet with handles side up inside the pot to keep the squash elevated above the water.
  2. Pressure Cook the Spaghetti Squash: Place the spaghetti squash halves cut side up on the trivet. Seal the lid securely and set the Instant Pot to high pressure using the “manual” or “pressure cook” function. Cook for 7 minutes to achieve a tender texture. After cooking, perform a quick pressure release by carefully opening the valve until the floating valve drops, relieving all pressure.
  3. Shred the Squash: Carefully remove the hot spaghetti squash halves from the Instant Pot. Place them on a clean surface and use a fork to shred the flesh into spaghetti-like strands into a bowl. Allow to cool slightly if too hot to handle.
  4. Prepare Garlic Butter Sauce: Empty any remaining water from the Instant Pot and thoroughly wipe the pot dry. Set the Instant Pot to “sauté” mode. Add the unsalted butter and olive oil to the pot and allow the butter to fully melt.
  5. Sauté the Garlic and Seasonings: Stir in the minced garlic, sea salt, black pepper, and optional red pepper flakes. Cook for 1-2 minutes until the garlic is lightly browned and fragrant, taking care not to burn it.
  6. Toss Squash with Sauce and Cheese: Press “cancel” to turn off the sauté function. Return the shredded spaghetti squash to the Instant Pot. Add the finely grated parmesan cheese and chopped fresh parsley. Toss everything thoroughly to ensure the squash is evenly coated with the butter, garlic, and cheese mixture.
  7. Serve: Serve immediately while warm for the best flavor and texture.

Notes

  • For a less garlicky flavor, use 2 cloves of garlic instead of 3.
  • If you prefer a spicier dish, feel free to increase the amount of red pepper flakes or omit them for none.
  • Make sure to finely grate the parmesan cheese to help it melt evenly and coat the squash well.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave.
  • You can add cooked chicken or sautéed mushrooms to make it a heartier meal.
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://saraflavors.com/instant-pot-garlic-parmesan-spaghetti-squash-recipe/