Instant Pot® Spaghetti Squash Primavera Recipe

Name: Instant Pot® Spaghetti Squash Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 pound) spaghetti squash, halved across the middle and seeds removed; 1 cup water; 3 tablespoons olive oil, divided; 1/2 sweet onion, diced; 1/2 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

Servings: persons

1 (3 pound) spaghetti squash, halved across the middle and seeds removed
1 cup water
3 tablespoons olive oil, divided
1/2 sweet onion, diced
1/2 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

1
Place spaghetti squash, cut-sides down, on a steaming rack inside a multi-functional pressure cooker (such as Instant Pot(R)). 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
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
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
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.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (3 pound) spaghetti squash, halved across the middle and seeds removed, 1 cup water, 3 tablespoons olive oil, divided, 1/2 sweet onion, diced, and more.

Yes, Instant Pot® Spaghetti Squash Primavera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Spaghetti Squash Primavera

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