- **1/4 teaspoon black pepper** (adds a subtle kick)
- **1/2 cup vegetable broth** (keeps the dish moist and flavorful)
- **1/4 cup grated Parmesan cheese** (optional, for a cheesy finish)
- **Fresh basil or parsley** (optional garnish, adds freshness and color)
This **Instant Pot Spaghetti Squash Primavera** is a **quick, healthy, and gluten-free dinner** packed with **vegetables** and **Mediterranean flavors**. Perfect for **meal prep** or a **low-carb lifestyle**!
Steps
# Instant Pot Spaghetti Squash Primavera: A Healthy, Flavorful Recipe
Looking for a quick, healthy, and delicious meal? This **Instant Pot Spaghetti Squash Primavera** is the perfect dish! Packed with fresh vegetables, aromatic herbs, and the natural sweetness of spaghetti squash, this recipe is a crowd-pleaser. Plus, it’s gluten-free, low-carb, and vegetarian-friendly. Follow these detailed steps to create a vibrant, nutrient-rich meal in under 30 minutes.
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## **Ingredients for Instant Pot Spaghetti Squash Primavera**
- 1 medium spaghetti squash (about 2-3 lbs)
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup vegetable broth (or water)
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley, for garnish
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## **Step-by-Step Instructions**
### **Step 1: Prepare the Spaghetti Squash**
1. Wash the spaghetti squash thoroughly and pat it dry.
2. Carefully slice the squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy pulp with a spoon.
### **Step 2: Add Ingredients to the Instant Pot**
1. Pour 1/4 cup of vegetable broth (or water) into the Instant Pot to prevent burning.
2. Place the spaghetti squash halves cut-side down in the pot. Arrange the cherry tomatoes, broccoli, zucchini, yellow squash, red onion, and garlic around the squash.
### **Step 3: Season and Cook**
1. Drizzle olive oil over the vegetables and sprinkle with Italian seasoning, red pepper flakes (if using), salt, and pepper.
2. Secure the Instant Pot lid and set the valve to the **sealing position**.
3. Select the **Manual/Pressure Cook** setting and set the timer for **7 minutes** on high pressure.
### **Step 4: Quick Release and Shred the Squash**
1. Once the cooking time is complete, perform a **quick pressure release** by carefully turning the valve to the venting position.
2. Open the lid and use tongs to remove the spaghetti squash halves. Let them cool slightly, then use a fork to scrape out the strands. The squash should easily separate into spaghetti-like strands.
### **Step 5: Combine and Serve**
1. Transfer the spaghetti squash strands to a large bowl.
2. Add the cooked vegetables from the Instant Pot and toss everything together.
3. Garnish with grated Parmesan cheese (optional) and fresh basil or parsley for a pop of color and flavor.
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## **Tips for Success**
- **Customize Your Veggies:** Swap in your favorite seasonal vegetables like bell peppers, mushrooms, or spinach.
- **Add Protein:** For a heartier meal, stir in cooked chickpeas, tofu, or grilled chicken.
- **Storage:** Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
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## **Why You’ll Love This Recipe**
This **Instant Pot Spaghetti Squash Primavera** is a game-changer for busy weeknights. It’s:
- **Quick and Easy:** Ready in under 30 minutes.
- **Healthy and Nutritious:** Packed with vitamins, fiber, and antioxidants.
- **Versatile:** Perfect as a main dish or side.
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Try this recipe today and enjoy a wholesome, flavorful meal that’s as good for your body as it is for your taste buds! Don’t forget to share your creations on social media and tag us for a chance to be featured. Happy cooking! 🥄✨