I love the Instant Pot for cooking veggies. The spaghetti squash cooks so quickly and perfectly. Seven minutes. As simple as cutting the squash in half, with a large spoon remove the seeds. Place 1 1/4 cups of water in the instant pot, place the squash on the steaming rack. I drizzle with olive oil and sprinkle with salt & pepper. Place the lid on the instant pot, make sure your valve is set to sealing. Cook on high for 7 minutes. When time is up , with a pot holder immediately turn the pressure knob to release the steam. Be careful doing this, that steam is HOT! If you do not release the steam immediately and allow the instant pot to do a natural release your squash will end up over cooked!
Remove the squash and let cool for a few minutes. Taking a for scrape the inside of the squash vertically and t will start shredding resembling spaghetti. You can then put bag inside the shell of the squash top with your favorite marinara sauce, garnish with mozzarella and parmesan. Place in a pre heated oven at 350* until heated through and the cheese is melted.
I stuffed my spaghetti squash with a new turkey meatball that I really love. The recipe is posted below. I had my meatballs in the oven cooking as the squash was cooking in the Instant Pot. Made for a quick easy and really flavorful dinner. I layered the cooked squash, spinach, meatballs, diced zucchini and parmesan inside my squash shell and then baked for about 15 minutes in the oven.Print
These meatballs are made with ground turkey but you could use any ground meat that you would like. They have a great flavor with the lemon zest and sun dried tomato, great texture and crunch with toasted pine nuts.
1 pound ground turkey
1/4 cup freshly grated parmesan cheese
1/4 cup toasted pine nuts
1/4 cup dice sun dried tomato (not olive oil packed)
1 small zucchini grated (moisture pressed out with paper towel)
1 cloves garlic minced
1 tablespoons fresh parsley minced
zest of one small lemon
1 egg beaten
1/3 – 1/2 cup bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
In a medium size bowl place all of the meatball ingredients. Using clean hands or gloves use your hands to work all the ingredients together. Shape into 1 inch balls and place on a foil or parchment lined sheet pan. Makes about 20 meatballs. Refrigerate for 30 minutes.
Pre heat oven to 375*
Drizzle meatballs with olive oil and cook in preheat oven for 15 – 20 minutes.
Use with any of your favorite pasta or Mediterranean dishes.