Instant Pot Garlic Parmesan Spaghetti Squash

This Instant Pot Garlic Parmesan Spaghetti Squash provides a delicious, low-carb alternative to traditional pasta dishes. Because the Instant Pot uses high-pressure steam, the squash cooks to a perfect tender texture in a fraction of the time required by an oven. Furthermore, the combination of nutty parmesan and aromatic garlic creates a sophisticated flavor profile that pairs beautifully with any protein.

Ingredients & What You’ll Need

Gather these simple ingredients to transform a humble squash into a savory, buttery side dish.

• Spaghetti squash: Acts as the fiber-rich and low-carb base that mimics the texture of noodles.
• Water: Creates the necessary steam to pressure cook the squash quickly.
• Unsalted butter: Provides a rich and creamy coating for the squash strands.
• Olive oil: Helps the butter melt smoothly and adds a healthy fat component.
• Garlic cloves: Offer a bold and pungent aroma that defines the dish.
• Sea salt and black pepper: Enhance the natural sweetness of the squash.
• Red pepper flakes: Contribute a subtle hint of heat for those who enjoy a spicy kick.
• Parmesan cheese: Delivers a salty, savory umami finish that melts into the warm strands.
• Fresh parsley: Adds a bright, herbal freshness and a vibrant pop of green.

How to Make Instant Pot Garlic Parmesan Spaghetti Squash

This method involves a quick steam cycle followed by a brief sauté to infuse the squash with garlic and butter.

1. Pressure Cook the Squash

First, pour the water into the Instant Pot and place the metal trivet inside. Position the spaghetti squash halves on the trivet with the cut sides facing up. Seal the lid and set the device to pressure cook on high for 7 minutes. Subsequently, perform a quick pressure release until the valve drops. You should carefully remove the squash and use a fork to shred the flesh into long, spaghetti-like strands.

2. Prepare the Garlic Butter

Empty the water from the inner pot and wipe it dry. Set the Instant Pot to the “Sauté” function and add the butter and olive oil. Once the butter has melted completely, stir in the minced garlic, salt, pepper, and optional red pepper flakes. You must cook these for 1-2 minutes until the garlic is lightly browned. Be sure to stir frequently to ensure the garlic does not burn.

3. Toss and Serve

Press the “Cancel” button to turn off the heat. Return the shredded spaghetti squash to the pot along with the grated parmesan cheese and fresh parsley. Toss everything together until the strands are evenly coated in the garlic butter and cheese. Therefore, you can serve this dish immediately while the cheese is melty and fragrant.

Tips and Notes

• Cheese Quality: You should use cheese grated from a fresh block to ensure it melts properly. Pre-shredded cheeses often contain anti-caking agents that can cause clumping when added to hot food.
• Texture Preference: If you prefer your squash to have an al dente bite, you should decrease the pressure cooking time to 5-6 minutes.
• Handling Heat: Let the squash cool for a few minutes before shredding if it is too hot to handle.
• Liquid Control: Ensure you wipe the pot dry before the sauté step to prevent the butter and oil from splattering.

Yield: 4 servings

Instant Pot Garlic Parmesan Spaghetti Squash

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This Instant Pot Garlic Parmesan Spaghetti Squash is a game-changer for low-carb meal planning. It is a savory, buttery, and cheesy dish that works as a standalone meal or a perfect side for grilled chicken or steak.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 lb spaghetti squash, halved and seeded
• 1 cup water
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2-3 garlic cloves, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup parmesan cheese, finely grated
• 1/2 cup fresh parsley, chopped

Instructions

1. Steam: Place water, trivet, and squash in the Instant Pot and cook on high pressure for 7 minutes.
2. Release: Perform a quick pressure release and carefully remove the squash.
3. Shred: Use a fork to pull the squash into strands and set them aside in a bowl.
4. Sauté: Wipe the pot, set to Sauté, and melt butter and oil with garlic and spices.
5. Combine: Turn off the pot and toss the squash strands with the garlic butter, parmesan, and parsley.
6. Finish: Mix until the cheese is melted and the squash is fully coated.

Notes

• Avoid Clumps: Add the cheese after turning off the heat to keep the sauce smooth and creamy.
• Flavor Boost: A squeeze of fresh lemon juice at the end can brighten the heavy garlic and butter flavors.

Nutrition Information:

Serving Size:

per serving
Amount Per Serving: Calories: 165Total Fat: 12gSaturated Fat: 6gCarbohydrates: 10gNet Carbohydrates: 8gFiber: 2gSugar: 4gProtein: 6g