You’ll really enjoy this recipe for Instant Pot spaghetti squash with garlic and Parmesan. It’s super simple to make and keto diet approved!
If you’ve ever been on the keto diet, you know that it can be hard to find dinner options. It’s not that it’s impossible, but you want meals that are tasty and also good for your keto diet guidelines. This recipe for Instant Pot spaghetti squash with garlic and Parmesan is going to check every box!
We’ve talked about the Instant Pot on this site a lot. It makes cooking so much easier because everything can be done in a quicker time frame and clean up is a breeze. This recipe is going to be no different.
The Instant Pot makes cooking spaghetti squash quick and simple…I’m talking about seven minutes of actual cook time. Overall it will take about 20 minutes to do the spaghetti squash, but it’s a lot faster than the traditional oven method which will take around 45 minutes on average.
Making the whole meal is going to be great if you’re a beginner. You’ll end up saving the spaghetti squash core because the final dish gets placed back inside for easy eating and a cool presentation. Don’t worry about messing anything up, the instructions are super easy to follow and you won’t have any issues.
I hope you enjoy this recipe for making Instant Pot spaghetti squash with garlic and Parmesan. Even if you aren’t on the keto diet, you’ll enjoy the health and tastes of this dish!
What Equipment You Will Need:
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Instant Pot
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Good set of Kitchen Knives
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Steamer Rack
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Grapefruit Spoons
Ingredients
- 1 large spaghetti squash
- 3 tablespoons olive oil
- 8 cloves Garlic, sliced thinly
- 1 teaspoon red pepper flakes
- ½ cup slivered almonds, or other nuts of choice
- 4 cups fresh spinach, chopped
- 1 teaspoon Salt
- 1 cup shredded Parmesan cheese
- 1.5 cups water, for the Instant Pot
Instructions
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Using a short knife, pierce the spaghetti squash in 7 to 8 places.
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Fill the Instant Pot with 1.5 cups of water. Place the steamer rack inside the pot. Put the spaghetti squash on the rack.
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Close and seal the Instant Pot lid. Cook on “High Pressure” for 7 minutes. After the cooking time is completed, let the Instant Pot naturally release for 10 minutes.
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Remove the spaghetti squash and cut it open lengthwise. Save half for another time.
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Drag a fork along the squash to begin making the spaghetti strands. Measure out 4 cups and set it aside for another use at a later time. Save the squash shell because you’ll be placing the final mixture inside it later.
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Empty the Instant Pot and wipe it out so it’s dry.
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Turn on the Saute function and when it’s hot, add in the oil. Then throw in the garlic, red pepper, an slivered almonds or pine nuts. Toast them all for 1 minute without letting the garlic burn. Now throw in the spinach and salt. Stir it all together
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Add in the spaghetti squash to the mixture you just got done making. Place it inside the empty squash shell that you saved.
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Sprinkle with Parmesan cheese just before you serve it.
Original recipe from: twosleevers.com
