Instant Pot Spaghetti Squash Casserole

This comforting spaghetti squash casserole is a wholesome vegetarian meal that is really good when made ahead (and can be made in an Instant Pot).

this RECIPE

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How to Make Instant Pot Spaghetti Squash Casserole

1. Pressure Cook the Spaghetti Squash. Cut the squash in half, scoop seeds, and place on trivet in Instant Pot with 1 cup water. Pressure cook on High for 7 minutes, then quick release. Cool slightly and scrape into strands.
   
2. Make the Sauce/Seasoning. Wipe your instan pot insert, then saute butter, olive oil, garlic, and red pepper flakes for 30 seconds until fragrant.
3. Add the Squash and Enjoy. Add squash strands, toss with Parmesan and parsley, season with salt and pepper, and serve warm.
   

Storage and Freezing Instructions

To Store: Keep the leftover spaghetti squash casserole in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

To Freeze: Cool completely, then put them into freeze-safe bags or tupperware. Freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Instant Pot Spaghetti Squash Casserole

This comforting spaghetti squash casserole is a wholesome vegetarian meal that is really good when made ahead (and can be made in an Instant Pot).

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 3

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Ingredients 

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• ▢ 1 2 pounds spaghetti squash
• ▢ 1 cup water
• ▢ 2 tbsp butter
• ▢ 1 tbsp olive oil
• ▢ 3 garlic cloves, minced
• ▢ ¼ tsp red pepper flakes
• ▢ 2/3 cup finally grated Parmesan cheese
• ▢ ½ cup fresh parsley, chopped
• ▢ salt and black pepper to taste

Cook ModePrevent screen from sleeping

Instructions 

• Cut the spaghetti squash in half, lengthwise.
• Scoop out the seeds and ribbing.
• Place the trivet in the Instant pot.
• Add 1 cup of water.
• Place the squash halves, cut side up, on the trivet.
• Close and seal the Instant pot.
• Turn the venting knob to SEALING.
• Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
• Adjust the timer to 7 minutes.
• When finished cooking, quick release the pressure.
• Carefully remove the spaghetti squash from the Instant Pot and allow to cool for 15-20 minutes.
• Use a fork to scrape out the squash meat from each half.
• Wash and dry the Instant pot insert.
• Return the pot insert into the Instant Pot.
• Press the SAUTE button on the Instant Pot and let stand until screen reads “HOT”.
• Add the olive oil and butter.
• Allow butter to melt completely.
• Add the garlic and red pepper flakes and cook for 30 seconds.
• Add the squash noodles and toss to combine.
• Press the CANCEL button.
• Add the Parmesan and parsley and toss to combine.
• Season to taste with salt and black pepper.
• Serve warm.

Nutrition

Calories: 304kcalCarbohydrates: 25gProtein: 11gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 35mgSodium: 484mgPotassium: 441mgFiber: 5gSugar: 9gVitamin A: 1685IUVitamin C: 21mgCalcium: 362mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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