Instant Pot Vegan Spaghetti Squash with Pesto Recipe

Spaghetti squash: This unique squash transforms into spaghetti-like strands when cooked, offering a low-carb alternative to pasta.

Vegan basil pesto: A dairy-free version of the traditional pesto sauce, made with fresh basil, nuts, garlic, olive oil, and nutritional yeast.

Olive oil: Adds richness and helps to blend the flavors together.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a mild heat and depth of flavor.

When cutting the spaghetti squash, use a sharp knife and cut it lengthwise for more even cooking. To make it easier, you can microwave the squash for a couple of minutes to soften the skin. This will help you cut through it more safely and efficiently.

• Spaghetti squash - Substitute with zucchini noodles: Zucchini noodles, also known as zoodles, have a similar texture and can be easily spiralized to mimic the strands of spaghetti squash.

• Vegan basil pesto - Substitute with vegan sun-dried tomato pesto: Sun-dried tomato pesto offers a different but equally delicious flavor profile and is also vegan-friendly.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in most recipes.

• Salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity to provide a subtle heat.

• Allow the spaghetti squash to cool completely before storing. This prevents condensation, which can make the strands soggy.
• Transfer the cooled squash strands to an airtight container. Make sure to use a container that seals well to maintain freshness.
• Store the container in the refrigerator. The spaghetti squash will stay fresh for up to 4-5 days.
• If you want to freeze the spaghetti squash, place the strands in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. Frozen spaghetti squash can last up to 3 months.
• When ready to use, thaw the spaghetti squash in the refrigerator overnight. This helps maintain its texture.
• Reheat the spaghetti squash gently in a microwave or on the stovetop. Avoid overcooking to prevent it from becoming mushy.
• For the vegan basil pesto, store it separately in an airtight container in the refrigerator. It will keep fresh for up to a week.
• If freezing the vegan basil pesto, use ice cube trays to portion it out. Once frozen, transfer the cubes to a freezer-safe bag.
• Thaw the vegan basil pesto in the refrigerator or at room temperature before mixing it with the spaghetti squash.
• When reheating the dish, combine the spaghetti squash and vegan basil pesto just before serving to maintain the best flavor and texture.

• Preheat your oven to 350°F. Spread the spaghetti squash strands evenly on a baking sheet. Cover with aluminum foil to retain moisture and bake for about 10-15 minutes until heated through. Top with vegan basil pesto before serving.

• Heat a skillet over medium heat. Add a splash of olive oil to the pan. Once hot, add the spaghetti squash strands and sauté for 3-5 minutes, stirring occasionally. Mix in the vegan basil pesto just before serving.

• Use a microwave-safe dish to reheat. Place the spaghetti squash strands in the dish and cover with a microwave-safe lid or plastic wrap. Microwave on high for 1-2 minutes, stirring halfway through. Add the vegan basil pesto after reheating.

• If you have a steamer basket, place the spaghetti squash strands in the basket and steam for about 5 minutes until heated through. Toss with vegan basil pesto before serving.

• For an Instant Pot method, add 1 cup of water to the pot and place the spaghetti squash strands in a heatproof container on a trivet. Set to steam mode for 3 minutes. Carefully remove and mix with vegan basil pesto.

• Knife: to cut the spaghetti squash in half

• Spoon: to remove the seeds from the squash

• Instant Pot: to cook the spaghetti squash under high pressure

• Measuring cup: to measure 1 cup of water for the Instant Pot

• Fork: to scrape out the spaghetti-like strands from the cooked squash

• Mixing bowl: to mix the squash strands with olive oil, salt, and pepper

• Measuring spoons: to measure the olive oil, salt, and black pepper

• Serving dish: to serve the final dish topped with vegan basil pesto

Pre-cut the squash: Cut the spaghetti squash in half and remove the seeds the night before to save time.

Use store-bought pesto: Opt for a high-quality vegan basil pesto from the store instead of making your own.

Instant pot prep: Set up your instant pot with water and the squash halves in advance, so you only need to press start.

Quick release: Use the quick release method to save time when cooking the squash.

Pre-mix seasoning: Pre-mix the olive oil, salt, and black pepper in a small bowl to quickly combine with the squash strands.