Instant Pot Garlic Parmesan Spaghetti Squash Recipe
Turn a simple squash into a delightful side dish (or main) with the addition of minced garlic and grated Parmesan cheese. Ready in less than 30 minutes!
Servings: 4
Equipment
Ingredients
- 1 spaghetti squash (about 3 pounds), cut in half crosswise, cleaned of all seeds and strings
- 1 tablespoon olive oil
- 3-4 cloves garlic, minced
- 1 teaspoon salt
- 1 pinch black pepper
- 1/4 cup freshly grated Parmesan cheese
- Chopped Italian (flat-leaf) parsley
Instructions
- Place trivet inside inner pot (for squash to sit on) and add 1 cup of water to pot.
- Add cleaned spaghetti squash halves to pot, placing them on the trivet. Put cover on pot in locked position.
- Move steam release valve to "Sealing" position and cook on HIGH pressure for 7 minutes.
- As soon as the cooking cycle completes, move the steam release valve to "Venting" position and quickly release the pressure/steam (being careful to not get burned). After the valve drops, unlock and remove the cover.
- Using oven mitts or tongs, carefully place the squash on a large cutting board. Remove the trivet from the inner pot and carefully dump out the hot water and wipe dry. Return the inner pot to the Instant Pot.
- Add olive oil to the inner pot and press the Sauté button. Add the garlic and stir for about 30 seconds, then turn OFF to prevent burning.
- Hold the spaghetti squash with tongs or dish towel and scoop squash strands directly into the pot with the oil and garlic. Repeat with the second half. Stir in salt and pepper and Parmesan cheese. Taste and adjust seasonings, if desired.
- Spoon squash into a serving dish and top with fresh parsley and additional Parmesan, if desired.
- Store any leftovers in an airtight container in the refrigerator.
Notes
Serving size: 1/4th recipe (about 1 cup)
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) Cooking spaghetti squash in an InstantPot is so much quicker and easier than using the oven. Cutting the spaghetti squash in half (crosswise not lengthwise) will result in longer strands, that look more like spaghetti. And scooping out all the seeds is much easier to do before cooking the squash. While the actually cooking time is only 7 minutes, you'll see that we've put 15 minutes cook time in the recipe card below. This is because each pressure cooker will take several minutes to come up to pressure before the cooking cycle begins—so we added a few extra minutes. Regardless, this simple low carb side dish is still ready in less than 30 minutes!
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) Cooking spaghetti squash in an InstantPot is so much quicker and easier than using the oven. Cutting the spaghetti squash in half (crosswise not lengthwise) will result in longer strands, that look more like spaghetti. And scooping out all the seeds is much easier to do before cooking the squash. While the actually cooking time is only 7 minutes, you'll see that we've put 15 minutes cook time in the recipe card below. This is because each pressure cooker will take several minutes to come up to pressure before the cooking cycle begins—so we added a few extra minutes. Regardless, this simple low carb side dish is still ready in less than 30 minutes!
Nutrition
Serving: 1/4th recipe (about 1 cup) | Calories: 93kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 732mg | Potassium: 282mg | Fiber: 4g | Sugar: 7g | Vitamin A: 344IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 1mg