Instant Pot® Vegan Spaghetti Squash with Pesto recipe

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Ingredients

1 (3 pound) spaghetti squash, halved and seeded
1 cup vegetable broth
1 sprig chopped fresh rosemary
½ teaspoon salt
2 cups fresh basil leaves
⅔ cup olive oil
¼ cup pine nuts
2 tablespoons nutritional yeast
2 cloves garlic
½ teaspoon salt
¼ teaspoon ground black pepper

Nutrition Info

499.5 calories
carbohydrate: 28.4 g
cholesterol: : -
fat: 42.7 g
fiber: 2.1 g
protein: 7.2 g
saturatedFat: 6 g
servingSize: -
sodium: 757.8 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot®). 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.

  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.

  3. Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor, pulse until smooth. Serve on top of spaghetti squash.

Recipe Yield

4 servings

Recipe Note

A quick and easy vegan main dish made in just minutes in your Instant Pot®. This recipe is so versatile that it works for any gluten-free, dairy-free, Whole30® or paleo diet.

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