Instant Pot® Spaghetti Squash Primavera recipe
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Ingredients
- 1 (3 pound) spaghetti squash, halved across the middle 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
Nutrition Info
- 232.6 caloriescarbohydrate: 31.9 gcholesterol: : -fat: 12.5 gfiber: 2.3 gprotein: 3.8 gsaturatedFat: 1.9 gservingSize: -sodium: 556.6 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Spaghetti Squash Primavera
Directions
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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.