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INSTANT POT GARLIC PARMESAN SPAGHETTI SQUASH – LOW CARB & KETO FRIENDLY

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This instant pot garlic parmesan spaghetti squash is one of the tastiest and delicious spaghetti squash recipes I have ever made. They are not only yummy but its vegetarian side dish which is easy to make and makes a lovely presentation.

THIS GARLIC PARMESAN SPAGHETTI SQUASH IS GOING TO GIVE YOU A UNIQUE EXPERIENCE

Being an ardent follower of the keto diet for quite some time I can surely tell you that giving up on the pasta is the hardest thing to do but it is not any longer!

Garlic parmesan spaghetti squash is one of the best low carb options and the best replacement for pasta alternate dishes you ever tasted.

INSTANT POT GARLIC PARMESAN SPAGHETTI SQUASH

If you are someone who has never tasted spaghetti squash before, then get ready for some awesome experience. This spaghetti squash recipe has a unique neutral flavor in it which makes it a flavorful dish.

I have always been a fan of garlic and parmesan combination, and this recipe strengthens their favor.

With almonds adding the nutty flavor, the hotness from the red pepper and the earthiness of spinach makes it one of the delicious spaghetti squash recipes.

Now, since you know how flavorful this garlic parmesan spaghetti squash dish is, let’s explore how to make this recipe. The process of cooking this recipe has become fast and painless thanks to the Instant Pot.

WHY SHOULD I USE INSTANT POT TO MAKE SPAGHETTI SQUASH?

Let me tell you why you should use Instant Pot to make this spaghetti dish. The main problem I face was peeling its tough skin. I found it very difficult to cut its tough skin and in many situations, I come very close to cutting my fingers more than once.

The main benefit of cooking the spaghetti squash in a pressure cooker or Instant Pot is that you don’t need to slice the spaghetti before cooking. Yes, you read it right.

HOW TO PREPARE GARLIC PARMESAN SPAGHETTI SQUASH

  1. Cook the spaghetti squash by following the above instructions
  2. Wipe your instant pot and keep it dry
  3. In Instant Pot at saute mode add the oil. Once the oil is hot, add garlic, red pepper & slivered pine nuts. Toast the ingredients for 1 minute without allowing the garlic to burn. Stir in with spinach and salt.
  4. Add the spaghetti squash and whip in until all the ingredients are mixed well.
  5. Sprinkle parmesan cheese on top and serve.

HOW MANY NET CARBS IN SPAGHETTI SQUASH?

Total net carbs count depends on how much you eat. With the addition of high fat and protein ingredients, you should feel full with less intake. Don’t be worried about the overall carb count since the one cup of spaghetti squash contains only 5.5g of net carbs. 

This recipe is also packed with fiber which helps in bringing the net carb count to a normal low carb level.

TIPS FOR MAKING GARLIC PARMESAN SPAGHETTI SQUASH

  • Don’t ignore the flavorings: This dish is all about flavored oil and yummy cheese.
  • Double the ingredients: My advice is to use half the squash in this recipe, but you are free to use the whole squash in that case you need to double up all the other ingredients.
  • Tips: Don’t miss to follow the above instructions to make spaghetti squash in your pressure cooker. Making this dish in the Instant Pot is much easier for you.

IS SPAGHETTI SQUASH HEALTHY?

Spaghetti squash has many health and dietary benefits. One of the main benefits is how low carb it is in comparison to pasta. One cup of spaghetti squash yields only 7 grams of carbs, with 1.5 grams of that being dietary fiber. That means the only 5.5g of net carbs per cup!

In contrast, regular spaghetti has a staggering 43 grams of carbs, with only 2.5 grams being dietary fiber. That’s over 6 times the amount of carbs as spaghetti squash!

And just because you’re not living a low carb lifestyle doesn’t mean you can’t enjoy the health benefits spaghetti squash as well. People of all dietary walks of life enjoy spaghetti squash as a healthy alternative to pasta! It’s also low in calories, high in vitamin C and high dietary fiber.

IS SPAGHETTI SQUASH HEALTHY OR NOT?

Spaghetti squash recipe has many health benefits. One such benefit is it is a low carb dish and contains lesser carb when compared to pasta. One cup of spaghetti squash contains only 7g of net carbs including 1.5g of dietary fiber. Now after excluding the dietary fiber, it brings the carbs count to just 5.5g per cup.

FREEZING THE SPAGHETTING SQUASH A GOOD IDEA?

Yes, it is a good idea to store leftover squash in the freezer since it is hard to eat the whole squash. Put the strands inside a ziptop bag and squash the bag flat. This makes the stacking process easier and it also helps the squash gets defrost evenly.

INGREDIENTS:

INSTRUCTIONS:

  1. Pierce the spaghetti squash using a sharp knife.
  2. Add 1.5 cups of water in the Instant Pot. Put a steamer rack in the pot and place the pierced spaghetti squash on the rack.
  3. Close the lid and cook the Spaghetti squash on HIGH PRESSURE for 7 Minutes and later allow it to rest for 10 straight minutes.
  4. Remove the squash and slice it in a way you have long strands of spaghetti. Put away the rest of the squash for another use.
  5. Use a fork to get long strands of spaghetti. Keep the shell safe since we will be using it at the end.
  6. Empty the Instant Pot and clean it till dry.
  7. At Saute mode heat the pot and add oil, garlic, red pepper, and slivered almond or pine nuts. Toast the ingredients for 1 minute and then stir in with spinach and salt.
  8. Add in spaghetti squash and spray some parmesan cheese and serve.

NUTRITIONAL INFO:

Calories: 333kcal | Carbohydrates: 16g | Protein: 15g | Fat: 25g | Fiber: 4g | Sugar: 4g

2 thoughts on “INSTANT POT GARLIC PARMESAN SPAGHETTI SQUASH – LOW CARB & KETO FRIENDLY”

  1. I’m sure if I could figure out your instructions, this would be very good.
    Not sure how to clean the IP till dry. Why toast the ingredients on Saute for 1 month. Why am I to spray some Parmesan cheese and when does all this go back into the shell and presumably under the heat to get all bubbly like the picture?

    Perhaps you need to re-read your post and correct it. I’d really like to eat what I see in the picture.

    Reply
    • Hey Pat, thanks for pointing it. That was a serious typo. I have rectified Definitely you don’t want to toast it for 1 month it was supposed to be 1 minute.

      Reply

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