Instant Pot Vegan Spaghetti Squash with Pesto Recipe

Spaghetti squash: A large, firm squash that, when cooked, separates into spaghetti-like strands.

Basil pesto: A flavorful sauce made from fresh basil, nuts, garlic, and olive oil. Ensure it is vegan if store-bought.

Olive oil: Adds richness and helps to blend the pesto with the squash.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the flavor profile.

When preparing spaghetti squash, make sure to cut it lengthwise to ensure even cooking. Use a sturdy chef's knife and be cautious, as the squash can be tough to cut through. After cooking in the Instant Pot, allow the squash to cool slightly before handling to avoid burns. Scrape out the strands gently with a fork to maintain their spaghetti-like texture. Mixing the strands with pesto while they are still warm helps the flavors meld together beautifully.

• spaghetti squash - Substitute with zucchini noodles: Zucchini noodles, also known as zoodles, provide a similar texture and are a low-carb alternative to spaghetti squash.

• basil pesto - Substitute with sun-dried tomato pesto: Sun-dried tomato pesto offers a different but equally rich flavor profile, making it a good alternative for those who want a change from the traditional basil pesto.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a mild flavor, making it a suitable replacement for olive oil.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor, but use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is slightly milder, making it a good alternative for those who prefer a less intense peppery taste.

• Allow the spaghetti squash to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the spaghetti squash mixed with pesto into an airtight container. Make sure the container is clean and dry to maintain freshness.

• Store the container in the refrigerator. The dish will stay fresh for up to 4 days.

• For longer storage, consider freezing. Place the spaghetti squash in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date and contents. This helps you keep track of how long it has been stored.

• When ready to eat, thaw the spaghetti squash in the refrigerator overnight.

• Reheat gently in a skillet over medium heat, stirring occasionally, until warmed through. You can also reheat in the microwave, but be sure to cover it to retain moisture.

• If the pesto appears dry after reheating, add a splash of olive oil or a bit more pesto to refresh the flavors.

• Avoid reheating multiple times as it can degrade the texture and flavor of the spaghetti squash.

• Knife: To cut the spaghetti squash in half lengthwise.

• Spoon: To remove the seeds from the squash.

• Instant Pot: To cook the spaghetti squash under high pressure.

• Measuring cup: To measure 1 cup of water for the Instant Pot.

• Fork: To scrape out the strands of the cooked spaghetti squash.

• Mixing bowl: To mix the spaghetti squash strands with pesto, olive oil, salt, and pepper.

• Spatula: To mix and combine the ingredients evenly.

• Serving dish: To serve the prepared dish warm.

Pre-cut the squash: Cut the spaghetti squash ahead of time and store it in the fridge to save prep time.

Use store-bought pesto: Opt for store-bought pesto to eliminate the need for making it from scratch.

Instant pot efficiency: The instant pot cooks the squash quickly, so make sure to use it instead of traditional methods.

Batch cooking: Cook multiple spaghetti squash at once and store the extra strands for future meals.

Minimal seasoning: Keep the seasoning simple with just olive oil, salt, and pepper to save time.