Name: Instant Pot® Vegan Spaghetti Squash with Pesto
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Spaghetti squash, halved and seeded - 1 (3 pound); Vegetable broth - 1 cup; Chopped fresh rosemary - 1 sprig; Salt - ½ teaspoon; Fresh basil leaves - 2 cups; Olive oil - ⅔ cup; Pine nuts - ¼ cup; Nutritional yeast - 2 tablespoons; Garlic - 2 cloves; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon

Instant Pot® Vegan Spaghetti Squash with Pesto

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Vegan Spaghetti Squash with Pesto

1. Spaghetti squash, halved and seeded - 1 (3 pound)

2. Vegetable broth - 1 cup

3. Chopped fresh rosemary - 1 sprig

4. Salt - ½ teaspoon

5. Fresh basil leaves - 2 cups

6. Olive oil - ⅔ cup

7. Pine nuts - ¼ cup

8. Nutritional yeast - 2 tablespoons

9. Garlic - 2 cloves

10. Salt - ½ teaspoon

11. Ground black pepper - ¼ teaspoon

How to cook deliciously - Instant Pot® Vegan Spaghetti Squash with Pesto

1. Stage

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.

2. Stage

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.

3. Stage

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.