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

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.