Instant Pot Spaghetti Squash with Tomatoes, Basil, and Garlic
Author: Betsy Ramirez
Recipe type: Vegetable
Cuisine: Vegetarian
Prep time:
Cook time:
Total time:
Serves: 3-4
- 1 spaghetti squash
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons or 8 large basil leaves, chopped
- 2 Roma tomatoes, diced
- 1 teaspoon salt
- ½ teaspoon pepper
- Wash and dry your squash.
- On a cutting board, cut the stem off the squash and then cut it in half.
- Place 1 cup of water in the Instant Pot and place the trivet inside.
- Place the squash onto the trivet.
- Set the Instant Pot to high pressure for 8 minutes, making sure you seal the vent. It will take a few minutes to come to pressure.
- After it's done, quick release the pressure, making sure you don't put your hand over the vent.
- Carefully, remove the squash from the Instant Pot.
- With a fork, gently scrape out the squash and place in a colander to allow excess water to drain.
- In a small saucepan, place olive oil and garlic and saute until fragrant.
- Place squash in a medium bowl, pour garlic and olive oil mixture over the squash and gently toss.
- Add salt, pepper, tomatoes and basil and gently toss.
- Serve as a side dish or main dish.
Recipe by Betsy Ramirez at http://betsyramirez.com/instant-pot-spaghetti-squash-with-tomatoes-basil-and-garlic/
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