Welcome to a delightful culinary journey with our Instant Pot Spaghetti Squash with Sautéed Mushrooms! Embark on a flavorful adventure as we unveil a symphony of textures and tastes that will tantalize your palate. Discover how to transform this humble vegetable into a delicious and nutritious meal. Along the way, we'll explore variations that cater to diverse preferences, including a creamy mushroom sauce, a tangy tomato sauce, and a savory pesto sauce. Get ready to elevate your spaghetti squash game and turn it into a culinary masterpiece!
Let's cook with our recipes!
INSTANT POT® SPAGHETTI SQUASH WITH SAUTEED MUSHROOMS
A hearty, nutritious squash dish prepared quickly thanks to the Instant Pot®. Bonus: It's even vegan!
Provided by Becky
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Add water to the pot. Place spaghetti squash onto the rack. Close and lock the lid. Select high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Scrape squash into a bowl, separating into strings.
- While squash is cooking, heat oil in a large skillet over high heat. Add onion and thyme and saute until onions are soft, 3 to 5 minutes. Add mushrooms, garlic salt, and black pepper; saute until mushrooms have released their liquid and are tender, 3 to 5 minutes more. Add pine nuts and cook until toasted, about 2 more minutes.
- Add cooked spaghetti squash to the skillet with the mushroom mixture. Season with additional garlic salt and black pepper to taste. Cook for 1 minute more. Remove thyme sprigs before serving.
Nutrition Facts : Calories 151 calories, Carbohydrate 13.4 g, Fat 10 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 138.6 mg, Sugar 2 g
INSTANT POT SPAGHETTI SQUASH WITH MARINARA
This might be the easiest way to cook spaghetti squash -- pierce a whole squash all over with a fork, then cook it in a pressure cooker until perfectly tender. It cooks in a fraction of the time it would take in the oven, and there's no need to struggle with cutting the sturdy squash beforehand.
Provided by Food Network Kitchen
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add 1 cup water to a 6-quart Instant Pot®, then put the rack in the bottom with the handles going up the sides. Deeply pierce the squash all over 12 to 16 times with a fork, then place on the rack (if needed, trim the stem so the squash fits comfortably in the pot, but be careful not to cut into the squash itself).
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes (see Cook's Note).
- Meanwhile, add the canned tomatoes to a medium bowl and use your hands to lightly crush the tomatoes. Set aside.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use 2 kitchen towels to remove the rack and squash to a cutting board. Carefully pour the water out of the pot. Allow the squash to cool slightly while you prepare the marinara sauce.
- Set the pot to high saute and allow it to heat up for 2 minutes. Add 2 tablespoons of the oil, then add the onions and a large pinch of salt. Cook, stirring occasionally, until the onions are softened and starting to brown lightly, 6 to 8 minutes. Add the garlic and a pinch of red pepper flakes and cook, stirring frequently, until the garlic is softened, 2 to 3 minutes. Stir in the reserved tomatoes and a large pinch of salt and bring to a strong simmer; cook, stirring occasionally, until the sauce is reduced slightly and thickened, about 10 minutes. Season with additional salt and red pepper flakes if needed.
- While the sauce is reducing, remove the squash from the rack and split it in half lengthwise. Use a spoon to remove the seeds, then use a fork to scrape the strands of squash from the inside of the skin.
- Transfer the squash to a large platter and stir in the remaining 2 tablespoons oil, 1 teaspoon salt and red pepper flakes to taste. Season with more salt if needed, then top with the hot marinara sauce. Sprinkle with the Parmesan and basil.
EASY INSTANT POT® VEGAN LOW-CARB SPAGHETTI SQUASH WITH MUSHROOM RAGU
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
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
Tips:
- Choose the right spaghetti squash: Look for a spaghetti squash that is firm and has a deep yellow color. Avoid squash that has blemishes or bruises.
- Prick the squash before cooking: This will help the steam to escape and prevent the squash from exploding in the Instant Pot.
- Cook the squash for the right amount of time: The cooking time will vary depending on the size of the squash. A good rule of thumb is to cook the squash for 10 minutes per pound.
- Let the squash cool before handling: The squash will be very hot when it comes out of the Instant Pot. Let it cool for a few minutes before handling it.
- Use a fork to shred the squash: Once the squash is cool enough to handle, use a fork to shred it into spaghetti-like strands.
- Sauté the mushrooms: While the squash is cooking, sauté the mushrooms in a little bit of olive oil. This will help to enhance their flavor.
- Add your favorite sauce: Once the squash and mushrooms are cooked, add your favorite sauce. You can use a store-bought sauce or make your own.
- Serve immediately: Spaghetti squash is best served immediately after it is cooked. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Instant Pot spaghetti squash with sautéed mushrooms is a delicious and healthy meal that is easy to make. It is a great option for a weeknight dinner or a casual lunch. The spaghetti squash is a good source of fiber and vitamins, and the mushrooms are a good source of antioxidants. This dish is also low in calories and fat, making it a good choice for those who are watching their weight.
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