Instant Pot Spaghetti Squash Casserole Recipe
This Instant Pot Spaghetti Squash Casserole is a quick and delicious low-carb alternative to traditional pasta dishes, featuring tender spaghetti squash cooked to perfection and tossed with garlic, Parmesan, and fresh parsley.
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Casserole
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat, Low Lactose, Low Carb
Ingredients
Scale
Ingredients
- 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
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.
Notes
Keywords: Instant Pot spaghetti squash casserole, low-carb spaghetti squash recipe, healthy vegetable casserole, easy Instant Pot dinner, Parmesan spaghetti squash
