7 Delicious Spaghetti Squash Creations Made Easy with the Instant Pot

Spaghetti squash, with its unique ability to transform into delicate, noodle-like strands, has captured the hearts of health-conscious foodies and carb-cutters alike. This versatile vegetable not only offers a low-carb alternative to traditional pasta but also provides a perfect canvas for a variety of flavors and cuisines. The only catch? Cooking spaghetti squash the traditional way can be time-consuming and a bit tricky. But don’t worry; the Instant Pot is here to make your spaghetti squash culinary dreams a reality. In this article, we’ll explore seven delectable spaghetti squash recipes that are not only mouthwatering but also incredibly easy to prepare with the Instant Pot.

The Advantages of Using Instant Pot for Spaghetti Squash:Before we dive into the tantalizing world of spaghetti squash recipes, let’s take a moment to appreciate why the Instant Pot is a game-changer for this versatile veggie.

Time-Saving Cooking Process for Busy Individuals:The Instant Pot lives up to its name by drastically reducing cooking times. Spaghetti squash, when cooked conventionally, can take up to an hour or more in the oven. With the Instant Pot, you can have perfectly cooked spaghetti squash in a fraction of the time, making it an ideal choice for busy individuals.

Retaining the Natural Flavors and Texture of Spaghetti Squash:The Instant Pot’s sealed cooking environment ensures that your spaghetti squash maintains its natural flavors and al dente texture. No more overcooking or undercooking woes – just perfectly cooked strands every time.

Versatility in Creating a Range of Dishes Using Spaghetti Squash:Spaghetti squash is a chameleon in the kitchen, easily taking on the flavors of various ingredients. With the Instant Pot, you can whip up a variety of dishes, from classic marinara to creamy Alfredo, all using the same humble spaghetti squash. It’s a canvas for your culinary creativity.

Now, let’s get cooking and explore these delightful spaghetti squash creations.

Classic Spaghetti Squash with Marinara Sauce

Ingredients

• 1 medium-sized spaghetti squash
• 2 cups of marinara sauce
• Salt and pepper to taste
• Fresh basil and grated Parmesan for garnish

Directions

Preparing the Spaghetti Squash:Preheat your oven to 375°F (190°C).Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and the stringy bits from the center.Drizzle olive oil over the cut sides of the squash and season with salt and black pepper.Place the squash halves, cut side down, on a baking sheet lined with parchment paper.Bake in the preheated oven for 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork. Remove from the oven and let it cool for a few minutes.

Use a fork to scrape and fluff the cooked squash into “spaghetti” strands.

Making the Marinara Sauce:In a saucepan, heat 1 teaspoon of olive oil over medium heat.

Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Stir in the minced garlic, dried basil, and dried oregano. Cook for an additional minute until fragrant.

Pour in the tomato sauce and bring the mixture to a simmer. Season with salt and black pepper to taste.

Let the sauce simmer for about 10-15 minutes, stirring occasionally.

Serving the Dish:To serve, place a generous portion of the cooked spaghetti squash on a plate.

Top with marinara sauce and garnish with grated Parmesan cheese and fresh basil leaves.

Instructions

Start by cutting the spaghetti squash in half, lengthwise, and scooping out the seeds.

Place the trivet in the Instant Pot and add 1 cup of water.

Put the spaghetti squash halves on the trivet, cut side up.

Close the Instant Pot and set it to “Manual” for 7 minutes.

Once the timer goes off, perform a quick pressure release.

Open the Instant Pot, carefully remove the spaghetti squash, and use a fork to scrape out the strands.

Season with salt and pepper.

Serve with marinara sauce, fresh basil, and a sprinkle of grated Parmesan.

Tip:Customize your marinara with your favorite herbs and spices for a unique flavor twist.

Spaghetti Squash Alfredo

Ingredients

• 1 medium-sized spaghetti squash
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 2 cloves of garlic, minced
• 2 tablespoons of butter
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

Preparing the Spaghetti Squash:Preheat your oven to 375°F (190°C).

Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and the stringy bits from the center.

Drizzle olive oil over the cut sides of the squash and season with salt and black pepper.

Place the squash halves, cut side down, on a baking sheet lined with parchment paper.

Bake in the preheated oven for 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork. Remove from the oven and let it cool for a few minutes.

Use a fork to scrape and fluff the cooked squash into “spaghetti” strands.

Making the Alfredo Sauce:In a saucepan, melt the unsalted butter over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and bring it to a gentle simmer. Cook for 2-3 minutes.

Gradually add the grated Parmesan cheese while stirring continuously. Continue to cook until the sauce thickens.

Stir in chopped fresh parsley and season with salt and black pepper to taste.

Serving the Dish:To serve, place a generous portion of the cooked spaghetti squash on a plate.

Pour the Alfredo sauce over the squash.

If desired, garnish with a pinch of ground nutmeg for a delightful flavor twist.

Instructions

Begin by cutting the spaghetti squash in half, removing the seeds.

Place the trivet in the Instant Pot and add 1 cup of water.

Put the spaghetti squash halves on the trivet, cut side up.

Close the Instant Pot and set it to “Manual” for 7 minutes.

Once the timer goes off, perform a quick pressure release.

Open the Instant Pot, carefully remove the spaghetti squash, and use a fork to scrape out the strands.

In a separate pan, melt the butter and sauté the minced garlic until fragrant.

Stir in the heavy cream and grated Parmesan cheese until the sauce thickens.

Season with salt and pepper.

Pour the Alfredo sauce over the spaghetti squash.

Garnish with chopped fresh parsley.

Creamy Indulgence:The creamy Alfredo sauce beautifully complements the mild sweetness of the spaghetti squash.

Spaghetti Squash with Pesto

Ingredients

• 1 medium-sized spaghetti squash
• 1 cup of basil pesto
• Cherry tomatoes, halved
• Fresh mozzarella balls, halved
• Salt and pepper to taste
• Fresh basil leaves for garnish

Directions

Preparing the Spaghetti Squash:Preheat your oven to 375°F (190°C).

Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and the stringy bits from the center.

Drizzle olive oil over the cut sides of the squash and season with salt and black pepper.

Place the squash halves, cut side down, on a baking sheet lined with parchment paper.

Bake in the preheated oven for 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork. Remove from the oven and let it cool for a few minutes.

Use a fork to scrape and fluff the cooked squash into “spaghetti” strands.

Making the Pesto:In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic.

Pulse the ingredients until they are finely chopped.

With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto is well blended and has reached your desired consistency.

Add salt and black pepper to taste and the juice of one lemon. Pulse a few more times to combine.

Serving the Dish:To serve, place a generous portion of the cooked spaghetti squash on a plate.

Spoon the pesto over the squash.

Garnish with grated Parmesan cheese, fresh basil leaves, and additional pine nuts for extra flavor and texture.

Instructions

Start by cutting the spaghetti squash in half, scooping out the seeds.

Place the trivet in the Instant Pot and add 1 cup of water.

Put the spaghetti squash halves on the trivet, cut side up.

Close the Instant Pot and set it to “Manual” for 7 minutes.

Once the timer goes off, perform a quick pressure release.

Open the Instant Pot, carefully remove the spaghetti squash, and use a fork to scrape out the strands.

Season with salt and pepper.

Toss the spaghetti squash with basil pesto.

Add halved cherry tomatoes and mozzarella balls.

Garnish with fresh basil leaves.

Basil Bliss:The aromatic basil pesto adds a burst of flavor to this dish.

Spaghetti Squash with Sausage and Peppers

Ingredients

• 1 medium-sized spaghetti squash
• 1 pound of Italian sausage, casings removed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cloves of garlic, minced
• 1 can (14 oz) of diced tomatoes
• 1 teaspoon of Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Directions

Preparing the Spaghetti Squash:Preheat your oven to 375°F (190°C).

Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and the stringy bits from the center.

Drizzle olive oil over the cut sides of the squash and season with salt and black pepper.

Place the squash halves, cut side down, on a baking sheet lined with parchment paper.

Bake in the preheated oven for 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork. Remove from the oven and let it cool for a few minutes.

Use a fork to scrape and fluff the cooked squash into “spaghetti” strands.

Making the Sausage and Peppers:In a large skillet, cook the Italian sausage rounds over medium-high heat until they are browned and cooked through. Remove them from the skillet and set aside.

In the same skillet, add the sliced red and green bell peppers, sliced yellow onion, and minced garlic. Sauté until they are tender, about 5-7 minutes.

Stir in the crushed tomatoes, dried oregano, and red pepper flakes. Season with salt and black pepper to taste.

Return the cooked sausage to the skillet and simmer the mixture for about 10 minutes, allowing the flavors to meld.

Serving the Dish:To serve, place a generous portion of the cooked spaghetti squash on a plate.

Spoon the sausage and pepper mixture over the squash.

If desired, garnish with fresh basil leaves for a burst of freshness.

Instructions

Start by cutting the spaghetti squash in half, scooping out the seeds.

Place the trivet in the Instant Pot and add 1 cup of water.

Put the spaghetti squash halves on the trivet, cut side up.

Close the Instant Pot and set it to “Manual” for 7 minutes.

Once the timer goes off, perform a quick pressure release.

Open the Instant Pot, carefully remove the spaghetti squash, and use a fork to scrape out the strands.

In a separate pan, cook the Italian sausage until browned, breaking it into crumbles.

Add the slicedbell peppers, onion, and minced garlic to the sausage and sauté until they’re tender.

Stir in the diced tomatoes and Italian seasoning.

Season with salt and pepper.

Serve the sausage and peppers over the spaghetti squash.

Garnish with grated Parmesan cheese.

Savory Harmony:The combination of sausage, peppers, and spaghetti squash is a savory delight.

Spaghetti Squash Carbonara

Ingredients

• 1 medium-sized spaghetti squash
• 1 cup of diced pancetta or bacon
• 2 cloves of garlic, minced
• 2 large eggs
• 1/2 cup of grated Parmesan cheese
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

Preparing the Spaghetti Squash:Preheat your oven to 375°F (190°C).

Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and the stringy bits from the center.

Drizzle olive oil over the cut sides of the squash and season with salt and black pepper.

Place the squash halves, cut side down, on a baking sheet lined with parchment paper.

Bake in the preheated oven for 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork. Remove from the oven and let it cool for a few minutes.

Use a fork to scrape and fluff the cooked squash into “spaghetti” strands.

Making the Carbonara Sauce:In a large skillet, cook the chopped bacon over medium-high heat until it becomes crispy. Remove it from the skillet, leaving the bacon fat in the pan.

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

In a bowl, whisk together the large eggs, grated Pecorino Romano cheese, and grated Parmesan cheese. Season with salt and black pepper to taste.

Quickly pour the egg and cheese mixture over the cooked spaghetti squash while it’s still hot. Toss everything together until the sauce thickens and the cheese is melted.

Add the crispy bacon back into the skillet and mix it in with the squash and sauce.

Serving the Dish:To serve, plate a generous portion of the Spaghetti Squash Carbonara.

Garnish with chopped fresh parsley for a burst of color and freshness.

Instructions

Start by cutting the spaghetti squash in half, scooping out the seeds.

Place the trivet in the Instant Pot and add 1 cup of water.

Put the spaghetti squash halves on the trivet, cut side up.

Close the Instant Pot and set it to “Manual” for 7 minutes.

Once the timer goes off, perform a quick pressure release.

Open the Instant Pot, carefully remove the spaghetti squash, and use a fork to scrape out the strands.

In a separate pan, cook the diced pancetta or bacon until crispy.

Remove from heat and set aside.

In a bowl, whisk together the eggs and grated Parmesan cheese.

Add minced garlic to the egg mixture.

Toss the spaghetti squash with the egg mixture until the strands are coated.

Stir in the cooked pancetta or bacon.

Season with salt and pepper.

Garnish with chopped fresh parsley.

Creamy Delight:The carbonara sauce creates a rich and indulgent spaghetti squash dish.

Spaghetti Squash with Roasted Veggies

Ingredients

• 1 medium-sized spaghetti squash
• 2 cups of mixed vegetables (bell peppers, zucchini, cherry tomatoes)
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 teaspoon of dried Italian herbs
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Directions

Preparing the Spaghetti Squash:Preheat your oven to 375°F (190°C).

Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and the stringy bits from the center.

Drizzle olive oil over the cut sides of the squash and season with salt and black pepper.

Place the squash halves, cut side down, on a baking sheet lined with parchment paper.

Bake in the preheated oven for 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork. Remove from the oven and let it cool for a few minutes.

Use a fork to scrape and fluff the cooked squash into “spaghetti” strands.

Roasting the Veggies:While the squash is baking, preheat another baking sheet in the oven.

In a large bowl, combine the red and yellow bell pepper strips, sliced zucchini, red onion wedges, olive oil, dried oregano, garlic powder, salt, and black pepper. Toss to coat the veggies.

Spread the seasoned veggies on the preheated baking sheet and roast in the oven for 20-25 minutes or until they are tender and slightly caramelized.

Making the Lemon Garlic Sauce:In a small bowl, whisk together the lemon juice, minced garlic, extra-virgin olive oil, salt, and black pepper.

Serving the Dish:To serve, place a generous portion of the cooked spaghetti squash on a plate.

Top with the roasted veggies.

Drizzle the lemon garlic sauce over the dish.

If desired, garnish with chopped fresh basil for a burst of color and freshness.

Instructions

Start by cutting the spaghetti squash in half, scooping out the seeds.

Place the trivet in the Instant Pot and add 1 cup of water.

Put the spaghetti squash halves on the trivet, cut side up.

Close the Instant Pot and set it to “Manual” for 7 minutes.

Once the timer goes off, perform a quick pressure release.

Open the Instant Pot, carefully remove the spaghetti squash, and use a fork to scrape out the strands.

In a mixing bowl, toss the mixed vegetables with minced garlic, olive oil, dried Italian herbs, salt, and pepper.

Spread the seasoned vegetables on a baking sheet and roast them in the oven at 400°F (200°C) for about 15-20 minutes, or until they’re tender and slightly caramelized.

Serve the roasted veggies over the spaghetti squash.

Garnish with grated Parmesan cheese.

Vibrant Medley:The roasted vegetables add color and a burst of flavors to the dish.

Conclusion

With the help of your trusty Instant Pot, you can turn the humble spaghetti squash into a star ingredient in your kitchen. Whether you opt for the classic marinara, the creamy Alfredo, or any of the other delightful recipes, you’ll be amazed at how easy and quick it is to create these dishes. So, choose your favorite recipe, set up your Instant Pot, and savor the convenience and flavors of these spaghetti squash creations. And don’t forget to share this article with your fellow food enthusiasts. Happy cooking!

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