Cooking Magic: 7 Instant Pot Spaghetti Squash Recipes

If you’re like me, always looking for quick and delicious meals, then you’re in for a treat! Today, we’ll explore the wonders of Instant Pot cooking with 7 mouthwatering spaghetti squash recipes. Before we dive into these culinary delights, let’s talk a bit about the advantages of using an Instant Pot and the health benefits of spaghetti squash.

Benefits of Cooking Spaghetti Squash in an Instant Pot:Cooking with an Instant Pot is like having a kitchen wizard at your disposal. It’s fast, efficient, and it retains all the flavors of your ingredients. Plus, it’s super easy to use. If you’re a busy bee, this kitchen gadget is your new best friend.

Now, why spaghetti squash? Well, it’s not only delicious but also incredibly healthy. It’s low in calories and carbs, making it a fantastic alternative to traditional pasta. Spaghetti squash is also packed with nutrients like vitamin C, fiber, and antioxidants. Plus, it’s naturally gluten-free.

So, let’s get to the good stuff – 7 Instant Pot spaghetti squash recipes that will make your taste buds dance with joy.

Classic Spaghetti Squash

Ingredients:

• 1 spaghetti squash
• 1 cup of water
• Salt and pepper to taste
  

Directions

Preheat the Oven:Preheat your oven to 375°F (190°C).

Prepare the Squash:Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and any stringy bits from the center. Drizzle the cut sides with olive oil and sprinkle with salt and pepper.

Roast the Squash:Place the squash halves, cut side down, on a baking sheet. Roast in the preheated oven for about 40-45 minutes, or until the squash is tender and you can easily pierce it with a fork. The flesh should separate into spaghetti-like strands.

Scrape the “Spaghetti”:Remove the squash from the oven and let it cool for a few minutes. Then, use a fork to gently scrape the flesh, creating “spaghetti” strands.

Serve with Sauce:Heat your marinara sauce in a separate pan. You can use homemade sauce or your favorite store-bought variety. Spoon the sauce over the spaghetti squash.

Garnish and Enjoy:If desired, garnish your Classic Spaghetti Squash with grated Parmesan cheese and fresh basil leaves. Serve hot.This Classic Spaghetti Squash recipe is a simple and healthy alternative to traditional pasta. It’s a perfect low-carb, gluten-free option that’s both delicious and satisfying. Enjoy the natural sweetness and delicate texture of spaghetti squash with your favorite marinara sauce.

Instructions

Cut the spaghetti squash in half and scoop out the seeds.

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

Put the squash halves on the trivet, facing up.

Close the lid and set the Instant Pot to Manual for 7 minutes.

Once it’s done, release the pressure and use a fork to scrape out the squash into spaghetti-like strands.

Season with salt and pepper.

Funny Line:Don’t be surprised if your family thinks you’ve turned into a culinary wizard after tasting this dish.

Spaghetti Squash Carbonara

Ingredients

• 1 cooked spaghetti squash
• 4 slices of bacon
• 2 cloves of garlic, minced
• 2 eggs
• 1 cup of grated Parmesan cheese
• Salt and pepper to taste
  

Directions

Preheat the Oven:Preheat your oven to 375°F (190°C).

Prepare the Squash:Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and any stringy bits from the center. Drizzle the cut sides with olive oil, sprinkle with salt and black pepper, and place them, cut side down, on a baking sheet.

Roast the Squash:Roast the squash in the preheated oven for about 40-45 minutes, or until the squash is tender and you can easily pierce it with a fork. The flesh should separate into spaghetti-like strands. Once it’s done, remove it from the oven and let it cool slightly.

Prepare the Carbonara Sauce:While the squash is roasting, cook the diced bacon in a large skillet over medium-high heat until it’s crispy. Remove the bacon from the pan, leaving the bacon fat behind. Add the minced garlic to the skillet and sauté for about a minute until fragrant.

Whisk the Eggs and Cheese:In a bowl, whisk together the eggs and grated Parmesan cheese. This will be the creamy carbonara sauce.

Combine the Ingredients:Using a fork, scrape the “spaghetti” from the cooked squash and add it to the skillet with the sautéed garlic. Toss the squash and garlic together to heat and combine.

Add the Carbonara Sauce:Remove the skillet from heat and quickly pour the egg and cheese mixture over the hot squash. Toss everything together until the sauce thickens and coats the “spaghetti.” Be careful not to scramble the eggs.

Garnish and Serve:Crumble the crispy bacon on top, and if desired, garnish your Spaghetti Squash Carbonara with fresh parsley. Serve hot.This Spaghetti Squash Carbonara recipe is a low-carb and gluten-free alternative to traditional pasta carbonara. It’s creamy, flavorful, and satisfies your craving for classic Italian comfort food. Enjoy the unique and delightful taste of this dish.

Instructions

Cook the bacon in the Instant Pot until crispy.

Remove the bacon and sauté the garlic in the bacon fat.

In a bowl, beat the eggs and mix in the Parmesan cheese.

Add the cooked spaghetti squash to the Instant Pot with the garlic.

Pour the egg and cheese mixture over the squash, tossing to combine.

Crumble the bacon and sprinkle it on top.

Season with salt and pepper.

Humorous Anecdote:One time, I accidentally used powdered sugar instead of Parmesan cheese. Let’s just say it wasn’t the best carbonara I’ve ever had.

Spaghetti Squash Primavera

Ingredients

• 1 cooked spaghetti squash
• 1 cup of cherry tomatoes, halved
• 1 cup of fresh spinach
• 1/2 cup of sliced bell peppers
• 1/4 cup of grated mozzarella cheese
• Olive oil for sautéing
• Salt and pepper to taste
  

Directions

Preheat the Oven:Preheat your oven to 375°F (190°C).

Prepare the Squash:Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and any stringy bits from the center. Drizzle the cut sides with olive oil and sprinkle with salt and black pepper. Place them, cut side down, on a baking sheet.

Roast the Squash:Roast the squash in the preheated oven for about 40-45 minutes, or until the squash is tender and you can easily pierce it with a fork. The flesh should separate into spaghetti-like strands. Once it’s done, remove it from the oven and let it cool slightly.

Sauté the Vegetables:While the squash is roasting, heat a large skillet over medium-high heat. Add a bit of olive oil and sauté the red and yellow bell peppers, zucchini, yellow squash, cherry tomatoes, and minced garlic. Cook for about 5-7 minutes, or until the vegetables are tender.

Scrape the “Spaghetti”:Using a fork, scrape the “spaghetti” from the cooked squash and add it to the skillet with the sautéed vegetables.

Toss and Season:Toss the squash and vegetables together in the skillet, ensuring they are well combined. Add the chopped basil leaves for a burst of fresh flavor. Season with salt and black pepper to taste.

Garnish and Serve:If desired, garnish your Spaghetti Squash Primavera with grated Parmesan cheese. Serve hot.This Spaghetti Squash Primavera recipe is a delightful and colorful dish that’s loaded with seasonal vegetables. It’s a light and healthy alternative to traditional pasta primavera, perfect for a fresh and vibrant meal. Enjoy the natural flavors and textures of this satisfying dish.

Instructions

Sauté the cherry tomatoes, spinach, and bell peppers in the Instant Pot with a bit of olive oil.

Add the cooked spaghetti squash and toss until well combined.

Sprinkle mozzarella cheese on top.

Season with salt and pepper.

Kitchen Mishap:The first time I made this, I added too many tomatoes, and it turned into a delicious, cheesy tomato soup. So, don’t overdo it with the tomatoes.

Spaghetti Squash with Pesto

Ingredients

• 1 cooked spaghetti squash
• 1/2 cup of pesto sauce
• 1/4 cup of pine nuts
• Grated Parmesan cheese for garnish
  

Directions

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

Prepare the Squash:Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and any stringy bits from the center. Drizzle the cut sides with olive oil and sprinkle with salt and black pepper. Place them, cut side down, on a baking sheet.

Roast the Squash:Roast the squash in the preheated oven for about 40-45 minutes, or until the squash is tender and you can easily pierce it with a fork. The flesh should separate into spaghetti-like strands. Once it’s done, remove it from the oven and let it cool slightly.

Scrape the “Spaghetti”:Using a fork, scrape the “spaghetti” from the cooked squash and place it in a large mixing bowl.

For the Pesto:Prepare the Pesto:In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, garlic, extra-virgin olive oil, salt, black pepper, and the juice of one lemon. Blend until smooth and well combined.

Toss with Pesto:Add the freshly made pesto to the bowl of spaghetti squash. Toss everything together until the squash is coated with the vibrant pesto sauce.

Serve:Garnish your Spaghetti Squash with Pesto with additional grated Parmesan cheese and a sprig of fresh basil, if desired. Serve hot.This Spaghetti Squash with Pesto recipe is a fresh and herbaceous twist on classic pasta. It’s a healthy and vibrant dish that celebrates the natural flavors of basil and the delicate texture of spaghetti squash. Enjoy this light and delightful meal.

Instructions

Mix the cooked spaghetti squash with the pesto sauce.

Toast the pine nuts in a dry pan until they’re golden brown.

Sprinkle the toasted pine nuts and Parmesan cheese on top.

Funny Twist:One day, I tried making homemade pesto, and my blender decided to stage a pesto rebellion. It ended up all over my kitchen, but the store-bought version works just as well!

Buffalo Chicken Spaghetti Squash

Ingredients

• 1 cooked spaghetti squash
• 1 cup of cooked shredded chicken
• 1/2 cup of buffalo sauce
• 1/4 cup of blue cheese crumbles
• Chopped green onions for garnish
  

Directions

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

Prepare the Squash:Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and any stringy bits from the center. Drizzle the cut sides with olive oil and sprinkle with salt and black pepper. Place them, cut side down, on a baking sheet.

Roast the Squash:Roast the squash in the preheated oven for about 40-45 minutes, or until the squash is tender and you can easily pierce it with a fork. The flesh should separate into spaghetti-like strands. Once it’s done, remove it from the oven and let it cool slightly.

Scrape the “Spaghetti”:Using a fork, scrape the “spaghetti” from the cooked squash and place it in a large mixing bowl.

For the Buffalo Chicken:Cook the Chicken:Season the chicken breasts with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-8 minutes on each side, or until they are cooked through. Remove the chicken from the skillet and let it rest for a few minutes.

Prepare the Buffalo Sauce:In the same skillet, melt the unsalted butter over medium heat. Add the hot sauce and minced garlic. Stir until the sauce is heated through.

Shred the Chicken:Shred the cooked chicken into bite-sized pieces using two forks. Toss the shredded chicken in the buffalo sauce until it’s well coated.

Assemble:Mix and Fill:Add the buffalo chicken to the bowl of spaghetti squash. Gently mix until the chicken and squash are evenly combined.

Serve and Garnish:Serve your Buffalo Chicken Spaghetti Squash with blue cheese crumbles and chopped fresh chives. You can also drizzle with ranch or blue cheese dressing for an extra kick.This Buffalo Chicken Spaghetti Squash recipe is a spicy and satisfying twist on a classic. It’s a delightful combination of zesty chicken and the tender strands of spaghetti squash. Enjoy the bold and fiery flavors of this unique dish.

Instructions

Mix the shredded chicken with the buffalo sauce.

Combine the chicken mixture with the cooked spaghetti squash.

Sprinkle blue cheese crumbles and green onions on top.

Spicy Tip:If you like it extra spicy, add a little more buffalo sauce. Just make sure you have a glass of milk ready!

Spaghetti Squash Taco Bowl

Ingredients

• 1 cooked spaghetti squash
• 1 pound ground beef
• 1 packet of taco seasoning
• 1 cup of shredded cheddar cheese
• Salsa and sour cream for serving
  

Directions

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

Prepare the Squash:Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and any stringy bits from the center. Drizzle the cut sides with olive oil and sprinkle with salt and black pepper. Place them, cut side down, on a baking sheet.

Roast the Squash:Roast the squash in the preheated oven for about 40-45 minutes, or until the squash is tender and you can easily pierce it with a fork. The flesh should separate into spaghetti-like strands. Once it’s done, remove it from the oven and let it cool slightly.

Scrape the “Spaghetti”:Using a fork, scrape the “spaghetti” from the cooked squash and place it in a large mixing bowl.

For the Taco Filling:Cook the Meat:In a large skillet, cook the ground beef or plant-based ground meat over medium-high heat, breaking it apart with a spatula as it cooks. Once it’s no longer pink, drain any excess fat.

Sauté Aromatics:Add the chopped onion and minced garlic to the skillet with the meat. Sauté for a few minutes until the onions are softened and fragrant.

Season with Taco Mix:Sprinkle the taco seasoning over the meat and onions. Add the black beans, corn kernels, and diced tomatoes. Stir to combine and let it cook for a few minutes to heat through. Season with salt and black pepper to taste.

Assemble:Fill the Squash:Fill each spaghetti squash half with the taco filling mixture.

Add Toppings:Top your Spaghetti Squash Taco Bowl with shredded cheese, sliced jalapeños, sour cream (or Greek yogurt), sliced black olives, and fresh cilantro leaves. Serve with salsa on the side.This Spaghetti Squash Taco Bowl recipe is a creative and delicious way to enjoy the flavors of tacos with a healthy twist. It’s a hearty and satisfying meal that’s perfect for a fun weeknight dinner. Enjoy the vibrant and flavorful combination of ingredients.

Instructions

Brown the ground beef in the Instant Pot.

Add the taco seasoning and cook according to the package instructions.

Mix the cooked spaghetti squash with the taco meat.

Top with shredded cheddar cheese and serve with salsa and sour cream.

Kitchen Fusion:The first time I made this, I accidentally added soy sauce instead of taco seasoning. Let’s just say it was an interesting twist, but the proper taco seasoning is way better.

Sweet and Savory Spaghetti Squash

Ingredients

• 1 cooked spaghetti squash
• 2 tablespoons of brown sugar
• 1/4 cup of butter
• 1/4 cup of chopped fresh parsley
• Salt and pepper to taste
  

Directions

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

Prepare the Squash:Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and any stringy bits from the center. Drizzle the cut sides with olive oil and sprinkle with salt and black pepper. Place them, cut side down, on a baking sheet.

Roast the Squash:Roast the squash in the preheated oven for about 40-45 minutes, or until the squash is tender and you can easily pierce it with a fork. The flesh should separate into spaghetti-like strands. Once it’s done, remove it from the oven and let it cool slightly.

Scrape the “Spaghetti”: Using a fork, scrape the “spaghetti” from the cooked squash and place it in a large mixing bowl.

For the Sweet and Savory Topping:Prepare the Topping:In a small saucepan, combine the dried cranberries, chopped pecans, honey, balsamic vinegar, and fresh thyme leaves. Heat the mixture over low heat, stirring occasionally, until it thickens and the cranberries become plump, about 5-7 minutes. Season with salt and black pepper to taste.

Assemble:Top and Serve:Pour the sweet and savory topping over the spaghetti squash. If desired, garnish your Sweet and Savory Spaghetti Squash with crumbled feta cheese for an extra layer of flavor. Serve hot.
This Sweet and Savory Spaghetti Squash recipe is a delightful combination of flavors and textures. It’s the perfect dish to enjoy the sweetness of cranberries and honey, balanced with the savory notes of balsamic vinegar and thyme. Try this unique and delicious twist on a classic vegetable.

Instructions

Melt the butter in the Instant Pot.

Stir in the brown sugar.

Add the cooked spaghetti squash and toss until well coated.

Season with salt and pepper.

Garnish with fresh parsley.

Flavorful Surprise:The combination of sweet and savory in this dish is like a party in your mouth. Just be careful not to eat it all at once!

Nutritional Benefits and Fun Facts:Before we part ways, let’s talk about the nutritional benefits of these Instant Pot spaghetti squash recipes. Spaghetti squash is a superstar when it comes to health. It’s low in calories, high in fiber, and packed with vitamins and minerals. The recipes we’ve explored today provide a variety of flavors, from classic to spicy, ensuring there’s something for everyone.

And now, for a little spaghetti squash trivia. Did you know that spaghetti squash is also known as “vegetable spaghetti” due to its stringy flesh? It’s like nature’s own version of pasta!

In conclusion, cooking with an Instant Pot opens up a world of culinary possibilities. Whether you’re a busy parent, a college student, or simply someone who loves good food, these 7 Instant Pot spaghetti squash recipes are a game-changer. They’re easy,

healthy, and bursting with flavor.

So, grab your Instant Pot, some spaghetti squash, and get ready to embark on a delightful culinary adventure. Your taste buds will thank you, and you might even surprise yourself with your newfound kitchen prowess. Enjoy your cooking magic!

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