Instant Pot® Vegan Spaghetti Squash With Pesto Recipe

Name: Instant Pot® Vegan Spaghetti Squash With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spaghetti squash:; 1 (3 pound) spaghetti squash, halved and seeded; 1 cup vegetable broth; 1 sprig chopped fresh rosemary; 1/2 teaspoon salt; Pesto:; 2 cups fresh basil leaves; 2/3 cup olive oil; 1/4 cup pine nuts; 2 tablespoons nutritional yeast; 2 cloves garlic; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

Servings: persons

Spaghetti squash:
1 (3 pound) spaghetti squash, halved and seeded
1 cup vegetable broth
1 sprig chopped fresh rosemary
1/2 teaspoon salt
Pesto:
2 cups fresh basil leaves
2/3 cup olive oil
1/4 cup pine nuts
2 tablespoons nutritional yeast
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1
Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot(R)). 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 lid. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.
3
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.

489

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 13 ingredients. The key ingredients include: Spaghetti squash:, 1 (3 pound) spaghetti squash, halved and seeded, 1 cup vegetable broth, 1 sprig chopped fresh rosemary, and more.

Yes, Instant Pot® Vegan Spaghetti Squash With Pesto 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® Vegan Spaghetti Squash With Pesto

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