How about a one-pot meatless dinner? Use two different functions on your Instant Pot® to create a colorful, tasty, low-carb dinner. Tip: To help your pot reach pressure faster, use the Saute setting to warm the water before you close the lid and set the pressure. To serve, garnish with additional basil and shredded Parmesan or Romano cheese, if desired.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
233 Calories
Recipe Instructions
Step 1
Place spaghetti squash, cut-sides down, on a steaming rack inside a multi-functional pressure cooker (such as Instant Pot®). Add water. 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.
Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer squash to a plate and scrape flesh into spaghetti strands with a fork. Empty, rinse, and dry pressure cooker pot.
Step 3
Select Saute function. Add 2 tablespoons oil to the hot pot. Add onion, bell pepper, carrot, Italian seasoning, salt, and black pepper. Cook, stirring frequently, until onion is just tender, about 4 minutes. Add zucchini, tomatoes, garlic, lemon juice, and lemon zest; saute until zucchini is tender-crisp, about 5 minutes.
Step 4
Add cooked spaghetti squash strands, basil, and parsley to the pot. Stir in remaining 1 tablespoon olive oil and saute until combined, about 2 minutes more.
Ingredients
1 cup water
2 teaspoons lemon juice
1 clove garlic, minced
ground black pepper to taste
1 teaspoon Italian seasoning
2 tablespoons chopped fresh basil
½ red bell pepper, diced
1 zucchini, diced
1 carrot, thinly sliced
3 tablespoons olive oil, divided
1 teaspoon kosher salt
1 lemon, zested
½ sweet onion, diced
2 tablespoons fresh parsley
1 (3 pound) spaghetti squash, halved across the middle and seeds removed