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instant-pot-vegan-spaghetti-squash-with-pesto-recipe

Instant Pot Vegan Spaghetti Squash with Pesto Recipe

A quick and easy vegan spaghetti squash recipe made in the Instant Pot, served with a delicious pesto sauce.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Vegan
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 large spaghetti squash
  • 1 cup basil pesto store-bought or homemade
  • 2 tablespoon olive oil
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste

Instructions 

  1. Cut the spaghetti squash in half lengthwise and remove the seeds.
  2. Place the squash halves in the Instant Pot with 1 cup of water. Seal the lid and cook on high pressure for 7 minutes.
  3. Quick release the pressure and carefully remove the squash. Use a fork to scrape out the strands.
  4. In a bowl, mix the spaghetti squash strands with the pesto, olive oil, salt, and pepper.
  5. Serve warm and enjoy!

Nutritional Value

Calories: 150kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 400mg | Fiber: 2g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

Keywords

Instant Pot, Pesto, Spaghetti Squash
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