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Instant Pot Garlic Parmesan Spaghetti Squash Recipe

If you love all things garlic and parmesan, then this Instant Pot Garlic Parmesan Spaghetti Squash is for you.
Prep Time5 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Main Course
Cuisine: American
Keyword: Easy Instant Pot Recipe, Instant Pot, parmesan spaghetti squash, spaghetti squash
Servings: 4
Calories: 163kcal

Equipment

  • Instant Pot
  • Steamer Rack

Ingredients

  • 1 cup water
  • 1 spaghetti squash about 3 pounds
  • 1 Tablespoon olive oil
  • 3 minced garlic cloves
  • ½ cup finely grated parmesan cheese
  • parsley for topping

Instructions

  • Pour 1 cup of water into the bottom of the instant pot and place the steamer rack on top.
  • Slice the spaghetti squash in half and scoop the seeds out of the center. Place the spaghetti squash on top of the steamer rack.
  • Replace the lid on the instant pot and turn valve to SEALING. Press MANUAL or PRESSURE COOK on HIGH PRESSURE and set timer for 7 minutes.
  • When the timer is finished, turn the valve to VENTING to quick release the pressure. Squash should be tender, but not mushy.
  • Remove the squash from the instant pot. Use the tines of the fork to separate the cooked strands from the hard shell.
  • Remove the excess water from the instant pot insert and press the SAUTE button. Add oil and garlic to the instant pot and stir until fragrant. Add strands of spaghetti squash back to the pot, along with parmesan cheese. Stir until heated through and cheese is melted. Remove from instant pot and garnish with parsley.

Notes

Ideas to change up this recipe:
  1. Mix in Marinara Sauce or Alfredo Sauce
  2. Add Red Pepper Flakes or Italian Seasoning
  3. Stir In Pine Nuts or Sun-Dried Tomatoes

Nutrition

Calories: 163kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 236mg | Potassium: 285mg | Fiber: 4g | Sugar: 7g | Vitamin A: 398IU | Vitamin C: 6mg | Calcium: 200mg | Iron: 1mg