Instant Pot Spaghetti Squash Primavera

Nutrition Notes

Ingredients

• 1 (3 pound) spaghetti squash, halved across the middle and seeds removed
• 1 cup water
• 3 tablespoons olive oil, divided
• 1/2 sweet onion, diced
• 1/2 red bell pepper, diced
• 1 carrot, thinly sliced
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ground black pepper to taste
• 1 zucchini, diced
• 1 cup yellow cherry tomatoes, halved
• 1 clove garlic, minced
• 2 teaspoons lemon juice
• 1 lemon, zested
• 2 tablespoons chopped fresh basil
• 2 tablespoons fresh parsley

Preparation

1. 1

   Step 1

   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.
2. 2

   Step 2

   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.
3. 3

   Step 3

   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.
4. 4

   Step 4

   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.

5. Bon appetit!