A perfect side dish for any meal. Easily prepare the spaghetti squash in an instant pot and toss it together with the herbs and you have a delicious side dish.
Parmesan and Herb Spaghetti Squash
Ingredients
- 1 spaghetti squash 1 medium about 3-4 cups
- 2 Tablespoons butter
- 2 cloves garlic minced
- 3 Tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Cut Spaghetti Squash in half and scoop out seeds.
- Pour one cup of water into the Instant Pot and add the trivet.
- Place the Spaghetti Squash into the Instant Pot.
- Place lid on Instant Pot and set the vent to the sealed position.
- Using the manual setting, select 7 minute cook time.
- Once the cook time is complete, quick release.
- Carefully remove Spaghetti Squash.
- When completely cooled, use a fork to scrap.
- In a large pot, melt butter over medium heat.
- Add garlic and cook for 2-3 minutes until just starting to brown, but do not allow to turn brown.
- Toss spaghetti squash into butter and garlic.
- Heat until spaghetti squash is heated throughout - about 2-3 minutes.
- Remove from heat.
- Toss in parsley, salt, pepper, and half of Parmesan cheese.
- Pour onto a serving plate and sprinkle with remaining Parmesan cheese.
- Serve and enjoy:)
Notes
If you do not have an instant pot cook spaghetti squash as follows:
Preheat oven to 375 degrees.
Cut squash in half lengthwise and scoop out seeds.
Place cut-side down on a greased baking dish.
Bake for 40-45 minutes or until fork-tender.
Do not overcook or else it may become mushy or watery.
Once cool to the touch, use a fork to scrape the strings out of the squash halves.
Preheat oven to 375 degrees.
Cut squash in half lengthwise and scoop out seeds.
Place cut-side down on a greased baking dish.
Bake for 40-45 minutes or until fork-tender.
Do not overcook or else it may become mushy or watery.
Once cool to the touch, use a fork to scrape the strings out of the squash halves.