Go Back
Instant Pot Garlic Parmesan Spaghetti Squash

Instant Pot Garlic Parmesan Spaghetti Squash

Calories 333 kcal


  • 1 large spaghetti squash
  • 3 tbsp olive oil
  • 8 cloves Garlic sliced thinly
  • 1 tsp red pepper flakes
  • ½ cup slivered almonds or other nuts of choice
  • 4 cups fresh spinach chopped
  • 1 tsp Salt
  • 1 cup shredded parmesan cheese
  • 1.5 cups water for the Instant Pot


  • Pierce the spaghetti squash using a sharp knife.
  • 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.
  • Close the lid and cook the Spaghetti squash on HIGH PRESSURE for 7 Minutes and later allow it to rest for 10 straight minutes.
  • 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.
  • Use a fork to get long strands of spaghetti. Keep the shell safe since we will be using it at the end.
  • Empty the Instant Pot and clean it till dry.
  • 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.
  • Add in spaghetti squash and spray some parmesan cheese and serve.


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