Skip to main content New<> this month
Get the Allrecipes magazine

Instant Pot® Vegan Spaghetti Squash with Pesto

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos
72

"A quick and easy vegan main dish made in just minutes in your Instant Pot®. This recipe is so versatile that it works for any gluten-free, dairy-free, Whole30® or paleo diet."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 500
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 500 calories; 42.7 28.4 7.2 0 758 Full nutrition

Explore more

Reviews

Read all reviews 0