Name: Instant Pot Spaghetti Squash Primavera
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Spaghetti squash, halved across the middle and seeds removed - 1 (3 pound); Water - 1 cup; Olive oil, divided - 3 tablespoons; Sweet onion, diced - ½; Red bell pepper, diced - ½; Carrot, thinly sliced - 1; Italian seasoning - 1 teaspoon; Kosher salt - 1 teaspoon; Ground black pepper to taste - 1 teaspoon; Zucchini, diced - 1; Yellow cherry tomatoes, halved - 1 cup; Garlic, minced - 1 clove; Lemon juice - 2 teaspoons; Lemon, zested - 1; Chopped fresh basil - 2 tablespoons; Fresh parsley - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Spaghetti Squash Primavera

1. Spaghetti squash, halved across the middle and seeds removed - 1 (3 pound)

2. Water - 1 cup

3. Olive oil, divided - 3 tablespoons

4. Sweet onion, diced - ½

5. Red bell pepper, diced - ½

6. Carrot, thinly sliced - 1

7. Italian seasoning - 1 teaspoon

8. Kosher salt - 1 teaspoon

9. Ground black pepper to taste - 1 teaspoon

10. Zucchini, diced - 1

11. Yellow cherry tomatoes, halved - 1 cup

12. Garlic, minced - 1 clove

13. Lemon juice - 2 teaspoons

14. Lemon, zested - 1

15. Chopped fresh basil - 2 tablespoons

16. Fresh parsley - 2 tablespoons

How to cook deliciously - Instant Pot Spaghetti Squash Primavera

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.