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instant-pot-vegan-spaghetti-squash-with-pesto-recipe

Instant Pot Vegan Spaghetti Squash with Pesto

A quick and easy vegan spaghetti squash recipe made in an Instant Pot, topped with a flavorful pesto.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Vegan
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 Spaghetti Squash medium-sized
  • 1 cup Basil Pesto vegan
  • 2 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper

Instructions 

  1. Cut the spaghetti squash in half and remove the seeds.
  2. Place the squash halves in the Instant Pot with 1 cup of water.
  3. Set the Instant Pot to high pressure for 7 minutes.
  4. Quick release the pressure and remove the squash.
  5. Use a fork to scrape out the spaghetti-like strands.
  6. In a bowl, mix the squash strands with olive oil, salt, and pepper.
  7. Top with vegan basil pesto and serve.

Nutritional Value

Calories: 150kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 1.5g | Sodium: 400mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1.5mg

Keywords

Instant Pot, Pesto, Spaghetti Squash
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