Instant Pot® Spaghetti Squash Primavera
Ingredients1 h 5 m servings 233
- 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.
- 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.
- 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.
- 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.
Per Serving: 233 calories; 12.5 31.9 3.8 0 557 Full nutrition
ReviewsRead all reviews 3
Very good recipe for primavera using spaghetti squash instead of pasta. Easy to make too,but do use your time well (i.e. cut the other veggies while the spaghetti squash is in the IP). I didn't ...
I'll be honest at first I didn't think it was going to be very good but my three-year-old my ten-year-old and my husband smashed this recipe. It was very light and fresh. It will definitely be a...