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.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
5 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

233 calories; protein 3.8g; carbohydrates 31.9g; fat 12.5g; sodium 556.6mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/16/2020
We were skeptical but it turned out really good. My husband started it before I came home from work so after I fixed everything he screwed up it went smooth. I recommend this dish. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/27/2018
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 new favorite. Read More
Rating: 5 stars
10/19/2018
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 have cherry tomatoes and chopped a couple of small plum tomatoes from my garden. My zucchini waived goodbye and I decided to add in some frozen broccoli/cauliflower before adding in the tomatoes (just put glass lid on top of IP for about 5 minutes and stirred intermittently). Otherwise I followed the recipe instructions and ingredient amounts exactly and both of us loved the flavor of this dish a lot. It's very filling delicious healthy and perfect for a meatless main dish. Thank you for the recipe Bibi! Read More
Rating: 4 stars
01/16/2020
We were skeptical but it turned out really good. My husband started it before I came home from work so after I fixed everything he screwed up it went smooth. I recommend this dish. Read More
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