Instant Pot Spaghetti Squash Primavera

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How about a one-pot meatless dinner? Use two different functions on your Instant Pot to create a colorful, tasty, low-carb dinner. Tip: To help your pot reach pressure faster, use the Saute setting to warm the water before you close the lid and set the pressure. To serve, garnish with additional basil and shredded Parmesan or Romano cheese, if desired.

Plate of spaghetti squash primavera in front of an Instant Pot.
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Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
1 hr 5 mins
Servings:
4

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

Directions

  1. 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.

  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.

Nutrition Facts (per serving)

233 Calories
13g Fat
32g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 233
% Daily Value *
Total Fat 13g 16%
Saturated Fat 2g 10%
Sodium 557mg 24%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 4g
Vitamin C 51mg 257%
Calcium 113mg 9%
Iron 2mg 11%
Potassium 711mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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