Best Easy Instant Pot Vegan Low Carb Spaghetti Squash With Mushroom Ragu Recipes
EASY INSTANT POT® SPAGHETTI SQUASH
This is the best way to prepare spaghetti squash in your Instant Pot®! Flavorful and tender, spaghetti squash is a great low-carb, vegan substitute for traditional pasta dishes, and is ready in minutes.
Provided by Fioa
Categories Side Dish Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot®). 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.
Nutrition Facts : Calories 113.3 calories, Carbohydrate 24.8 g, Fat 2.1 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 1045 mg, Sugar 0.8 g
INSTANT POT® VEGAN SPAGHETTI SQUASH WITH PESTO
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.
Provided by Fioa
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot®). 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. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.
- 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 : Calories 499.5 calories, Carbohydrate 28.4 g, Fat 42.7 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 6 g, Sodium 757.8 mg, Sugar 1.1 g
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