Easy Instant Pot Garlic Parmesan Spaghetti Squash recipe. This vegetarian side dish is a great last minute diner idea.
Every time I see spaghetti squash in the grocery store, I buy it. But I never have any plan on how to use it though. I just think that it would be a good thing to have in my house. That is, until I forget about it and notice it getting mushy a week later.
But don’t worry. I have found a quick and easy solution of something to make with it: this Instant Pot Garlic Parmesan Spaghetti Squash!
What you need to make Instant Pot Garlic Parmesan Spaghetti Squash
Not much at all! All you need is:
- spaghetti squash
- butter
- oil
- garlic
- red pepper flakes
- Parmesan cheese
- dried parsley
That’s it!
Storage & Variations
This recipe for spaghetti squash can be stored in an airtight container in the fridge for up to 6 days.
If you want to make it a little fancier, you can add cooked chicken or turkey, or some vegetables. Broccoli goes really well in this spaghetti squash, but you can experiment with your tastes, and what you have on hand!
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If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Instant Pot Garlic Parmesan Spaghetti Squash
Ingredients
- 1 cup water
- 2 lb spaghetti squash, cut lengthwise & seeded
- 2 Tbsp salted butter
- 1 Tbsp oil
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/2 cup Parmesan cheese
- 1 Tbsp dried parsley
Instructions
- Place the metal trivet in in your Instant Pot with the handles side up. Add in the water.
- Place the spaghetti squash cut side up on the trivet. Close the lid and seal the valve.
- Cook on high pressure for 7 minutes. Manually release the pressure.
- Remove the spaghetti squash from the Instant Pot and set aside. Pour out the water and wipe the Instant Pot dry.
- Set the Instant Pot to "saute" and add in the butter and oil. Once the butter is melted, add in the garlic, pepper and red pepper flakes. Cook for around 2 minutes.
- Turn off the Instant Pot. Using a fork, remove the spaghetti squash strands into the Instant Pot. Mix in the Parmesan cheese and dried parsley. Serve immediately.
Notes
- I use avocado oil, but any neutral oil works.
- Adapted from Yay! For Food.
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