Instant Pot Spaghetti Squash Primavera
INGREDIENTS
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1 (3 pound) spaghetti squash, halved across the middle and seeds removed
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1 cup water
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3 tablespoons olive oil, divided
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½ sweet onion, diced
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½ red bell pepper, diced
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1 carrot, thinly sliced
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1 teaspoon Italian seasoning
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1 teaspoon kosher salt
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ground black pepper to taste
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1 zucchini, diced
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1 cup yellow cherry tomatoes, halved
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1 clove garlic, minced
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2 teaspoons lemon juice
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1 lemon, zested
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2 tablespoons chopped fresh basil
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2 tablespoons fresh parsley
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DIRECTIONS
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Place spaghetti squash, cut-sides down, on a steaming rack inside a multi-functional pressure cooker (such as Instant Pot®). Add water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer squash to a plate and scrape flesh into spaghetti strands with a fork. Empty, rinse, and dry pressure cooker pot.
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Select Saute function. Add 2 tablespoons oil to the hot pot. Add onion, bell pepper, carrot, Italian seasoning, salt, and black pepper. Cook, stirring frequently, until onion is just tender, about 4 minutes. Add zucchini, tomatoes, garlic, lemon juice, and lemon zest; saute until zucchini is tender-crisp, about 5 minutes.
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Add cooked spaghetti squash strands, basil, and parsley to the pot. Stir in remaining 1 tablespoon olive oil and saute until combined, about 2 minutes more.
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NUTRITION FACTS (per serving)
233 Calories 13g Fat 32g Carbs 4g Protein