Cheesy Garlic Pesto Instant Pot Spaghetti Squash

You really can't go wrong with spaghetti squash!   Cheesy, garlicky with a dose of pesto for added flavor, this spaghetti squash is sure to become a side dish you put on repeat!

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I was a bit late to the spaghetti squash fan club. It's not something my mom used to cook for us so I was an adult when I first tried it. I still remember the first I made it. I used a recipe that basically added all the ingredients to the squash while you cooked it. It was delicious however I found it rather challenging to turn the squash to spaghetti that way.

In a second attempt, I made the same recipe one evening when I had a couple of friends over for dinner. I asked one of them to tackle making it into spaghetti. She also struggled so I decided that was not the easiest way to make spaghetti squash. So in all of my recipes you'll find I cook the squash first and then add the tasty ingredients.

Since then, spaghetti squash has become one of my favorite veggies. It's so versatile, easy to prepare and delicious too!

This recipe uses fresh herbs to delicious abandon and incorporates ricotta and cream cheese for extra creaminess.

Though I get the whole low-carb thing that's not my motivation for spaghetti squash. I'm on team get more veggies in your diet so spaghetti squash is a winner in that area!

Making Spaghetti Squash in the Instant Pot

Cutting a spaghetti squash in half to roast it can be a challenge. Enter the Instant Pot - you can quickly and easily cook a whole spaghetti squash, no cutting involved until after it's cooked! This means you don't have to struggle with cutting it in half while it's raw. One thing you do need to do if you are cooking it whole is to cut a number of vents in the squash so the steam can penetrate the skin of the squash.

It takes about 20 minutes on high pressure for the squash to cook. Then I turn the pot off and let the pressure release naturally for 5 minutes. After that, quick release and let the squash cool for a bit before making your spaghetti strands.

Tips for Roasting Spaghetti Squash

Overall, roasting spaghetti squash is pretty easy as well but a few tips to ensure you get the best results:

• Be sure to roast the squash with the cut side down
• Brush or spray the squash with olive or avocado oil before roasting and then generously season with salt and pepper
• Once the squash is roasted let it cool for a bit then use a fork to make the spaghetti-like strands (see the video for a quick demonstration if you are not familiar with how to do this).
• Once you've created your spaghetti you can save the hollowed out squash for baking as I do in this recipe.

If you are looking for other great veggie options check out these Crispy Parmesan Roasted Brussels Sprouts, this Miso Roasted Cauliflower or these Honey Ricotta Carrots.

things you might want for this recipe

Instant Pot - Personally, I'm a fan of the 3-quart Instant Pot, but with several size options pick the one that works best for your needs!

Cheesy Garlic Pesto Instant Pot Spaghetti Squash

Author: Kathryn | Urban Foodie Kitchen

You really can't go wrong with spaghetti squash! Cheesy garlicky with a does of pesto for added flavor, this spaghetti squash is sure to become a side dish you put on repeat!

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Prep Time 15 mins

Cook Time 40 mins

Course Side Dishes

Cuisine American

Servings 3 -4 servings

Ingredients

  

1x2x3x

• 1 whole spaghetti squash
• ⅓ cup part skim ricotta
• 2 tablespoons cream cheese
• 2 tablespoons grated parmesan cheese, divided
• 1 tablespoon chopped oregano
• 2 teaspoons chopped thyme
• ¼ cup basil pesto
• 1 clove garlic, minced
• ½ teaspoon ground pepper
• ½ teaspoon sea salt

Instructions

 

• Cook the spaghetti squash.  Cut the stem off of the spaghetti squash.  Using a paring knife make about 10 vents in the spaghetti squash.  Place the trivet in your Instant Pot and add 1 cup of water.  Add the spaghetti squash.  Close the lid and be sure the vent is set to Sealing.  Set to high pressure for 20 minutes.  Once the 20 minutes is up turn off your pot and let the pressure release naturally for 5 minutes and then carefully quick release.
• Preheat the oven.  While the spaghetti squash is cooking preheat the oven to 400°F.   
• Cool and scrape.  Using a pot holder or towel remove the squash from the pot.  Let it cool for 15 minutes and then using a sharp knife, slice in half long-ways.  Remove the seeds from the middle of the squash and then use a fork to carefully scrape the spaghetti squash strands.  Reserve the squash halves for later.  Place the strands in a large mixing bowl.  
• Add the cheese and herbs.  Add the cream cheese, ricotta and 1 tablespoon of parmesan to the spaghetti squash.  Also add the herbs, pesto and garlic.  Toss until well combined.  
• Stuff the squash.  Take the two squash halves and place them on a baking sheet lined with parchment paper.  Divide the squash mixture between the two halves.  Season with salt and pepper.   
• Bake the squash.  Bake the squash halves for 15 minutes.  Remove from oven and sprinkle with remaining parmesan cheese.  
• Broil to melt the cheese.  Turn your oven to broil and broil for 4-5 minutes.  Keep an eye on the squash as broiler vary and you don't want to end up with burnt squash!  

Notes

1. If you prefer you can roast the spaghetti squash in the oven.  Cut in half, remove the seeds and roast cut side down for 30 minutes at 400°F.  
2. If the squash halves are not in good enough shape to restuff them, use a baking dish coated with cooking spray instead.  

Keywords : Instant pot recipes

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