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Ingredients30 m servings 113
Original recipe yields 4 servings
- Combine spaghetti squash, vegetable broth, rosemary, and 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Per Serving: 113 calories; 2.1 24.8 2.4 0 1045 Full nutrition
ReviewsRead all reviews 2
This recipe is excellent! So easy to make and in significantly less time, but most of all the flavor is subtle and not overwhelming. I usually have to saute spaghetti squash after roasting it in...