Description
This Instant Pot Tomato Basil Spaghetti Squash is a quick and healthy low-carb alternative to traditional pasta dishes. Featuring tender, pressure-cooked spaghetti squash combined with a flavorful sautéed tomato, garlic, and basil sauce, enriched with creamy whipped cream cheese and Parmesan. Perfect for a light, vegetarian dinner ready in under 30 minutes.
Ingredients
Spaghetti Squash
- 1 spaghetti squash (about 3 cups cooked)
- 1 cup water
- 1/8 tsp sea salt
Sauce and Toppings
- 1/2 tbsp olive oil
- 1 tsp minced garlic
- 1 cup sliced grape tomatoes
- 1/4 cup whipped cream cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup sliced fresh basil
Instructions
- Prepare the Spaghetti Squash: Cut the spaghetti squash into rings and remove all seeds and stringy pulp. To make cutting easier, you can soften the squash by microwaving it for 2-3 minutes before slicing.
- Set up the Instant Pot: Place the rack inside the Instant Pot and add 1 cup of water. Arrange the spaghetti squash rings on the rack.
- Pressure Cook the Squash: Secure the lid and set the valve to sealing. Select the Pressure Cook or Manual mode on high pressure and set the timer for 8 minutes.
- Release Pressure and Remove Squash: Once cooking is complete, perform a quick pressure release. Carefully open the lid and remove the cooked spaghetti squash rings. Use a fork to shred the flesh into spaghetti-like strands.
- Sauté Aromatics and Tomatoes: Switch the Instant Pot to sauté mode and let it heat up. Add olive oil and minced garlic, sautéing for about 2 minutes until fragrant. Add the sliced grape tomatoes and cook until they soften, stirring occasionally.
- Combine and Finish the Dish: Return the spaghetti squash strands to the pot and stir well to coat them with the tomato and garlic mixture. Add the whipped cream cheese, shredded Parmesan cheese, and fresh basil slices. Toss everything together until the cheeses melt and all ingredients are evenly combined. Serve warm.
Notes
- Microwaving the spaghetti squash slightly before cutting makes it easier and safer to handle.
- If fresh basil is unavailable, you can substitute with 1 tablespoon of dried basil.
- Adjust salt to taste, keeping in mind the Parmesan cheese adds saltiness.
- For a dairy-free version, swap cream cheese and Parmesan for vegan alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
