Instant Pot Spaghetti Squash Primavera
Tender spaghetti squash is quickly cooked in the Instant Pot for easy preparation.Colorful zucchini, bell peppers, carrots, tomatoes, and spinach create a vibrant primavera mixture.Garlic, Italian herbs, olive oil, and lemon bring freshness and savory flavor.Parmesan cheese adds a rich, nutty finish to the vegetable noodles.The recipe is easy to customize with additional vegetables or your favorite protein.This quick and colorful dinner is perfect for weeknights and meatless meals.
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash, approximately 2½–3 pounds
- 1 cup water
- ½ teaspoon salt
For the Primavera Vegetables
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small zucchini, diced
- 1 small red bell pepper, sliced or diced
- 1 small carrot, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- ¼ teaspoon black pepper
For Finishing
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter, optional
- 1 cup cooked chicken, sliced
- 1 cup cooked shrimp
Instructions
Prepare the Spaghetti Squash
- Wash the spaghetti squash and carefully cut it in half crosswise or lengthwise.If cutting lengthwise feels difficult, cutting it crosswise can make the strands longer because of the squash's internal structure.Scoop out the seeds and stringy center using a spoon.
Pressure Cook the Squash
- Pour 1 cup of water into the Instant Pot.Place the trivet inside the pot and arrange the squash halves on top of the trivet. If necessary, cut the squash into smaller pieces so they fit comfortably.Close and lock the lid.Set the Instant Pot to High Pressure for 7 minutes.Once the cooking time is complete, carefully perform a quick release according to your Instant Pot's instructions.Open the lid once the pressure has fully released.
Scrape the Squash
- Carefully remove the hot squash using tongs.Allow it to cool for several minutes until it is safe to handle.Use a fork to scrape the flesh into long spaghetti-like strands.Set the strands aside.If the squash is very watery, allow the strands to drain briefly in a colander.
Sauté the Garlic and Vegetables
- Set the Instant Pot to Sauté, or use a separate large skillet.Add olive oil and allow it to heat.Add minced garlic and cook for approximately 30 seconds, stirring frequently.Add the zucchini, bell pepper, and carrot.Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften while retaining some texture.
Add Tomatoes and Seasonings
- Add the cherry tomatoes, Italian seasoning, red pepper flakes if using, salt, and black pepper.Cook for another 2–3 minutes.The tomatoes should soften slightly without completely breaking apart.
Add the Spinach
- Add the fresh spinach to the vegetables.Cook for approximately 1–2 minutes, stirring gently, until the spinach wilts.Do not overcook the vegetables. Primavera is especially delicious when the vegetables retain some color and texture.
Combine with Spaghetti Squash
- Add the cooked spaghetti squash strands to the vegetable mixture.Gently toss everything together until the squash is evenly coated with the vegetables, garlic, and herbs.If using butter, add it now and toss until melted.
Finish with Lemon and Parmesan
- Turn off the heat.Add fresh lemon juice, lemon zest, and Parmesan cheese.Gently toss until the cheese is distributed throughout the squash.Taste and adjust the salt and black pepper if needed.
Garnish and Serve
- Transfer the Spaghetti Squash Primavera to a serving dish.Sprinkle with fresh parsley and additional Parmesan cheese.For extra freshness, add a little chopped basil and another squeeze of lemon juice.Serve immediately while warm.
Notes
- Squash size: A medium spaghetti squash generally fits comfortably in a standard 6-quart Instant Pot.
- Cooking time: Smaller squash may need slightly less time, while larger squash may require additional pressure-cooking time.
- Natural release: A quick release helps prevent the squash from becoming excessively soft.
- Vegetable texture: Cut vegetables into similarly sized pieces so they cook evenly.
- Fresh tomatoes: Cherry tomatoes work particularly well because they soften without becoming completely mushy.
- Cheese: Freshly grated Parmesan provides the best flavor and texture.
- Lemon: Add lemon juice at the end to preserve its bright, fresh flavor.
- Protein: Cooked chicken, shrimp, or another preferred protein can turn this into a more substantial meal.