Spaghetti Squash Primavera in the Instant Pot®
Instant Pot® Spaghetti Squash Primavera
Published on July 10, 2019
1 spaghetti squash (3 pounds), halved across the center 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
- 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 Facts (per serving)
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