This recipe for Instant Pot Garlic Parmesan Spaghetti Squash is a quick and easy way to prepare spaghetti squash. The Instant Pot pressure cooks the squash in just a few minutes, leaving it tender and stringy, like spaghetti. Garlic and Parmesan cheese are added for flavor, making this dish a delicious and healthy alternative to traditional pasta.
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Instant Pot garlic parmesan spaghetti squash is a simple and flavorful dish that can be made in a pressure cooker. The spaghetti squash is cooked under high pressure for a short period of time, which results in a tender and stringy texture, similar to spaghetti.
It's a simple and flavorful dish that can be made in a pressure cooker. The spaghetti squash is cooked under high pressure for a short period of time, which results in a tender and stringy texture, similar to spaghetti.
Why You'll Love This Recipe
- Quick and easy. Cooking the spaghetti squash in the Instant Pot pressure cooker cuts down on the cooking time, making it a convenient option for busy weeknight meals.
- Low carb and gluten free. This dish is a great alternative to traditional pasta, which makes it a good option for those following a low carb or gluten free diet.
- Delicious and flavorful. The combination of garlic and Parmesan cheese adds a delicious flavor to the spaghetti squash, making it a tasty and satisfying dish.
- Versatile. This recipe can be enjoyed as a side dish or a main course, and it's a great way to add some variety to your meal plan.
- Healthy. Spaghetti squash is a good source of vitamins, minerals and dietary fibers. By adding garlic and parmesan, you get a healthy and delicious dish.
Ingredients You'll Need
- Spaghetti Squash: This is the main ingredient in this recipe. It is a type of winter squash that has a mild, slightly sweet flavor and a stringy texture that resembles spaghetti when cooked.
- Water: Used to create the steam that cooks the spaghetti squash in the Instant Pot. The amount of water used may vary depending on the size of your Instant Pot.
- Olive Oil: Adds flavor.
- Garlic Paste: Used to add flavor to the dish. You can also use minced garlic if you prefer.
- Dried Sage Leaves, optional: Dried sage leaves are used to add a subtle, earthy flavor to the dish. It's optional so if you don't have it or don't like sage you can skip it.
Step-By-Step Instructions
Step 1: Quarter the spaghetti squash into four pieces and remove the seeds.
Step 2: Place squash quarters in the Instant Pot, skin side down. Pour water into the bottom of the pot. Close the lid of the Instant Pot and set the valve to "sealing." Select the "manual" or "pressure cook" setting and set the timer for 6 minutes for a small squash and 8 minutes for a larger one.
Step 3: Once the cooking time is up, carefully release the pressure using the quick release method. Carefully remove the spaghetti squash from the Instant Pot and let it cool for a few minutes.
Step 4: Use a fork to scrape the inside of the spaghetti squash to create spaghetti-like strands.
Step 5: Drain water from Instant Pot, then turn on to sauté. Heat olive oil and add garlic paste and dried sage leaves (if using). Sauté for 1-2 minutes.
Step 6: Add the spaghetti squash strands to the pan with the garlic mixture and toss to coat. Add grated parmesan cheese, toss again and serve hot.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- You can add other seasonings like red pepper flakes, dried basil or oregano to the garlic mixture to add more flavor.
- You can also add some diced tomatoes, green onions or mushrooms to the dish for added texture and flavor.
- If you prefer a more al dente texture for your spaghetti squash, reduce the cooking time by 1-2 minutes.
- If your spaghetti squash is too watery, you can drain it before adding it to the pan with the garlic mixture.
- Don't have garlic paste? You can use minced garlic instead. Just be sure to sauté it for a minute or two until fragrant before adding the spaghetti squash.
- You can also add some protein like grilled chicken or shrimp to make it a complete meal.
Variations
- Lemon Garlic: Add the zest and juice of one lemon to the garlic mixture in the pan for a bright and zesty flavor.
- Creamy Garlic Parmesan: Add ¼ cup of heavy cream or half and half to the garlic mixture in the pan to make it creamy.
- Spicy Garlic Parmesan: Add some red pepper flakes or cayenne pepper to the garlic mixture in the pan for a spicy kick.
- Mediterranean Style: Add some diced tomatoes, olives, and crumbled feta cheese to the garlic mixture in the pan for a Mediterranean twist.
- Meaty Garlic Parmesan: Add some cooked and crumbled bacon or Italian sausage to the garlic mixture in the pan for a meaty and savory flavor.
- Pesto Garlic Parmesan: Toss the spaghetti squash with store-bought or homemade pesto instead of the garlic mixture for a different twist.
Storing & Freezing
Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: You can also freeze the leftovers for up to 2-3 months. Let the dish cool down completely, then transfer it to a freezer safe container or a resealable plastic bag.
Reheating: When you are ready to eat it, thaw it in the refrigerator overnight. Heat it on the stovetop in a pan with a little bit of olive oil. Note that the texture of the spaghetti squash may change after freezing and reheating.
Recipe FAQ's
Yes. You can cook the spaghetti squash in the oven or on the stovetop. To cook it in the oven, cut the squash in half and scoop out the seeds, then place it cut side down on a baking sheet and bake at 375 °F for about 40-45 minutes. To cook it on the stovetop, cut the squash in half, scoop out the seeds, then place it cut side down in a pot with about an inch of water. Bring the water to a boil, then reduce the heat and simmer for about 15-20 minutes.
Yes, you can use pre-cut spaghetti squash. Just be sure to pat it dry before adding it to the pan with the garlic mixture.
You can use other types of cheese like mozzarella, cheddar, or gouda instead of parmesan.
Yes, you can add vegetables like diced tomatoes, green onions, mushrooms, or bell peppers to the dish for added texture and flavor.
More Instant Pot Recipes You'll Love
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Instant Pot Garlic Parmesan Spaghetti Squash
Ingredients
- 1 large spaghetti squash
- 1 cup water
- 2 tablespoons olive oil
- 2 tablespoons garlic paste
- 1 tablespoon dried sage optional
- ½ cup grated Parmesan cheese
Instructions
- Quarter the spaghetti squash into four pieces and remove the seeds.
- Place squash quarters in the Instant Pot, skin side down. Pour water into the bottom of the pot. Close the lid of the Instant Pot and set the valve to "sealing." Select the "manual" or "pressure cook" setting and set the timer for 6 minutes for a small squash and 8 minutes for a larger one.
- Once the cooking time is up, carefully release the pressure using the quick release method. Carefully remove the spaghetti squash from the Instant Pot and let it cool for a few minutes.
- Use a fork to scrape the inside of the spaghetti squash to create spaghetti-like strands.
- Drain water from Instant Pot, then turn on to sauté. Heat olive oil and add garlic paste and dried sage leaves (if using). Sauté for 1-2 minutes.
- Add the spaghetti squash strands to the pan with the garlic mixture and toss to coat. Add grated parmesan cheese, toss again and serve hot.
Notes
- You can add other seasonings like red pepper flakes, dried basil or oregano to the garlic mixture to add more flavor.
- You can also add some diced tomatoes, green onions or mushrooms to the dish for added texture and flavor.
- If you prefer a more al dente texture for your spaghetti squash, reduce the cooking time by 1-2 minutes.
- If your spaghetti squash is too watery, you can drain it before adding it to the pan with the garlic mixture.
- Don't have garlic paste? You can use minced garlic instead. Just be sure to sauté it for a minute or two until fragrant before adding the spaghetti squash.
- You can also add some protein like grilled chicken or shrimp to make it a complete meal.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can also freeze the leftovers for up to 2-3 months. Let the dish cool down completely, then transfer it to a freezer-safe container or a resealable plastic bag.
- Reheating: When you are ready to eat it, thaw it in the refrigerator overnight. Heat it on the stovetop in a pan with a little bit of olive oil. Note that the texture of the spaghetti squash may change after freezing and reheating.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Alisa Infanti
I have only recently tried spaghetti squash and absolutely love it. I can't wait to try this recipe!
Heidy
Oh my gosh thisInstant Pot garlic parmesan spaghetti squash was the bomb! I couldn't get enough of it and the kids even loved it. That surprised me as they usually are so picky! Great recipe---super easy and flavorful. This one is a keeper.
H
Gloria
Spaghetti squash is the most fun of all. This sounds delicious. A great alternative to pasta.
Tawnie
I added in the sage and it was the perfect seasoning with the squash! So delish!!
Cate
I loveee spaghetti squash and I've never thought of cooking it in an instant pot, can't wait to try it!