Best Instant Pot Vegan Spaghetti Squash With Pesto Recipes

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EASY INSTANT POT® VEGAN LOW-CARB SPAGHETTI SQUASH WITH MUSHROOM RAGU



Easy Instant Pot® Vegan Low-Carb Spaghetti Squash with Mushroom Ragu image

Try this tasty and deeply flavorful vegan mushroom ragu and low-carb spaghetti squash, so simple and very easy in your Instant Pot®.

Provided by Fioa

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h15m

Yield 4

Number Of Ingredients 14

1 (3 pound) spaghetti squash, halved and seeded
1 cup vegetable broth
1 sprig fresh rosemary
½ tablespoon salt
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup chopped button mushrooms
1 (28 ounce) can no-salt-added whole tomatoes, undrained and chopped
1 tablespoon salt
1 teaspoon ground black pepper
½ teaspoon dried sage
3 bay leaves
½ teaspoon basil

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. Remove spaghetti squash and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
  • Heat olive oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in peeled tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil. Serve over spaghetti squash.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 37 g, Fat 9.2 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 2811.7 mg, Sugar 7 g

SPAGHETTI SQUASH WITH PESTO



Spaghetti Squash With Pesto image

Provided by Florence Fabricant

Categories     side dish

Time 45m

Yield 6 - 8 servings

Number Of Ingredients 5

3 1/2 to 4 pounds spaghetti squash
Salt and freshly ground black pepper
1 cup pesto (see note)
4 ripe plum tomatoes (or well-drained canned tomatoes), chopped
2 tablespoons chopped fresh parsley or basil

Steps:

  • Boil spaghetti squash about 40 minutes, until tender when pierced with knife. Drain, allow to cool somewhat, then split in half lengthwise.
  • Using large spoon, scrape out seeds and strings to which they are attached and discard. Using forks, scrape flesh of squash away from skin and transfer to large saucepan. Flesh will lift up in clumps of strands that separate easily. Season lightly with salt and pepper.
  • Gently fold in pesto and tomatoes. Recheck seasonings and set aside, covered. About 10 minutes before serving, reheat gently in saucepan and sprinkle with parsley or basil.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 12 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 7 grams

EASY INSTANT POT® SPAGHETTI SQUASH



Easy Instant Pot® Spaghetti Squash image

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

1 (3 pound) spaghetti squash, halved and seeded
1 cup vegetable broth
1 sprig chopped fresh rosemary
½ tablespoon salt

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

PESTO SPAGHETTI SQUASH



Pesto Spaghetti Squash image

When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!

Provided by Shyla Lane

Categories     Side Dish     Vegetables     Greens

Time 1h40m

Yield 6

Number Of Ingredients 11

1 spaghetti squash, halved lengthwise and seeded
3 tablespoons butter, divided
1 onion, sliced
1 cup kale, stems removed and leaves chopped
4 white mushrooms, sliced
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon olive oil
2 tablespoons prepared pesto
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
  • Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
  • Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 14.1 g, Cholesterol 19.9 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 460.5 mg, Sugar 1.9 g

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