Delicious and Healthy Instant Pot Spaghetti Squash Primavera Recipe

This Instant Pot Spaghetti Squash Primavera recipe is perfect for a quick and healthy weeknight dinner. Bursting with vibrant vegetables and delicious flavors, this dish is a great alternative to traditional pasta meals. The Instant Pot makes cooking spaghetti squash a breeze, while the colorful veggie medley adds a fresh and satisfying touch to the dish.

Ingredients

• 1 medium spaghetti squash
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup vegetable broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Directions

1. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the trivet in the Instant Pot and add 1 cup of water.
3. Put the spaghetti squash halves on the trivet, cut side up.
4. Close the lid, set the valve to 'Sealing', and cook on high pressure for 7 minutes.
5. Once done, release the pressure manually and carefully remove the squash from the Instant Pot.
6. Using a fork, scrape the flesh of the spaghetti squash to create 'noodles'.
7. In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
8. Add the bell peppers, zucchini, and cherry tomatoes, and cook until slightly tender.
9. Mix in the vegetable broth, oregano, basil, salt, and pepper.
10. Add the spaghetti squash 'noodles' to the skillet and toss everything together.
11. Top with grated Parmesan cheese before serving.

Interesting Facts