Easy Instant Pot Spaghetti Squash in Marinara Sauce Recipe

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Alicia Soto Modified: February 24, 2021
Easy Instant Pot Spaghetti Squash in Marinara Sauce Recipe

 

How To Make Easy Instant Pot Spaghetti Squash in Marinara Sauce

Easy and tasty, this instant pot spaghetti squash is topped with a marinara sauce made from canned tomatoes and red pepper flakes for a vegetarian pasta.

Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Serves:

Ingredients

  • 1 small spaghetti squash, (about 3 lbs)
  • 28 oz whole tomatoes, (1 can)
  • ¼ cup extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, finely minced
  • Kosher salt, as needed
  • crushed red pepper flakes, as needed
  • fresh basil leaves, torn, for garnish

Instructions

  1. Add 1 cup of water to a 24-cup instant pot, then put the rack in the bottom with the handles going up the sides.

  2. Deeply pierce the squash all over 12 to 16 times with a fork, then place on the rack (if needed, trim the stem so the squash fits comfortably in the pot, but be careful not to cut into the squash itself).

  3. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on High for 12 minutes.

  4. Meanwhile, add the canned tomatoes to a medium bowl and use hands to lightly crush the tomatoes. Set aside. 

  5. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete.

  6. Being careful of any remaining steam, unlock and remove the lid. Use 2 kitchen towels to remove the rack and squash to a cutting board. Carefully pour the water out of the pot. Allow the squash to cool slightly while preparing the marinara sauce.

  7. Set the pot to High "Saute" mode and allow it to heat up for 2 minutes. Add 2 tablespoons of the oil, then add the onions and a large pinch of salt. Cook, stirring occasionally for 6 to 8 minutes until the onions are softened and starting to brown lightly.

  8. Add the garlic and a pinch of red pepper flakes and cook, stirring frequently, for 2 to 3 minutes until the garlic is softened.

  9. Stir in the reserved tomatoes and a large pinch of salt and bring to a strong simmer. Cook, stirring occasionally for about 10 minutes until the sauce is reduced slightly and thickened. Season with additional salt and red pepper flakes if needed. 

  10. While the sauce is reducing, remove the squash from the rack and split it in half lengthwise. Use a spoon to remove the seeds, then use a fork to scrape the strands of squash from the inside of the skin. 

  11. Transfer the squash to a large platter and stir in the remaining oil, 1 teaspoon of salt and red pepper flakes to taste. Season with more salt if needed, then top with the hot marinara sauce.

  12. Sprinkle with basil before serving and enjoy.

Nutrition

  • Sugar: 9g
  • :
  • Calcium: 57mg
  • Calories: 163kcal
  • Carbohydrates: 18g
  • Fat: 10g
  • Fiber: 4g
  • Iron: 1mg
  • Potassium: 520mg
  • Protein: 2g
  • Saturated Fat: 1g
  • Sodium: 35mg
  • Vitamin A: 1296IU
  • Vitamin C: 23mg
Nutrition Disclaimer
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