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.
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
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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.
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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).
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Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on High for 12 minutes.
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Meanwhile, add the canned tomatoes to a medium bowl and use hands to lightly crush the tomatoes. Set aside.
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After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete.
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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.
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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.
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Add the garlic and a pinch of red pepper flakes and cook, stirring frequently, for 2 to 3 minutes until the garlic is softened.
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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.
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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.
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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.
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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
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