instant pot spaghetti squash with sauteed mushrooms
Robby Loyborg
Ingredients
**Instant Pot Spaghetti Squash with Sautéed Mushrooms: Ingredients List**
Looking for a healthy, low-carb, and gluten-free dinner idea? This **Instant Pot spaghetti squash with sautéed mushrooms** recipe is packed with flavor and easy to make. Here’s everything you’ll need:
- **1 medium spaghetti squash** (perfect for low-carb and gluten-free diets)
- **2 cups sliced mushrooms** (cremini, button, or shiitake for added flavor)
- **2 tablespoons olive oil** (or avocado oil for a healthier option)
- **3 cloves garlic, minced** (for a rich, savory taste)
- **1 small onion, diced** (adds depth to the dish)
- **1 teaspoon dried thyme** (or fresh thyme for a fragrant touch)
- **1/2 teaspoon red pepper flakes** (optional, for a spicy kick)
- **1/2 cup vegetable broth** (or chicken broth for extra richness)
- **Salt and black pepper to taste** (essential for seasoning)
- **Fresh parsley, chopped** (for garnish and added freshness)
- **Grated Parmesan cheese** (optional, for a cheesy finish)
This **Instant Pot spaghetti squash recipe** is a quick, healthy, and delicious meal that’s perfect for busy weeknights. Enjoy the natural sweetness of spaghetti squash paired with the earthy flavors of sautéed mushrooms!
Steps
# How to Make Instant Pot Spaghetti Squash with Sautéed Mushrooms
Looking for a healthy, low-carb dinner idea? This **Instant Pot Spaghetti Squash with Sautéed Mushrooms** recipe is quick, easy, and packed with flavor. Perfect for busy weeknights or meal prep, this dish is gluten-free, vegetarian, and keto-friendly. Follow these detailed steps to create a delicious, wholesome meal in under 30 minutes!
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## **Ingredients**
- 1 medium spaghetti squash (about 2-3 lbs)
- 2 cups sliced mushrooms (cremini or button)
- 2 tbsp olive oil (divided)
- 2 cloves garlic, minced
- 1 tsp dried thyme (or fresh thyme leaves)
- Salt and pepper to taste
- 1 cup vegetable broth or water
- Optional toppings: grated Parmesan cheese, fresh parsley, or red pepper flakes
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## **Step-by-Step Instructions**
### **1. Prepare the Spaghetti Squash**
- Wash the spaghetti squash thoroughly and pat it dry.
- Carefully slice the squash in half lengthwise using a sharp knife.
- Scoop out the seeds and stringy pulp using a spoon.
### **2. Cook the Spaghetti Squash in the Instant Pot**
- Pour 1 cup of vegetable broth or water into the Instant Pot.
- Place the trivet inside the pot and arrange the squash halves cut-side down on the trivet.
- Secure the lid, set the valve to "Sealing," and cook on **High Pressure** for 7 minutes.
- Once the cooking time is complete, allow for a **Natural Pressure Release** for 5 minutes, then manually release any remaining pressure.
### **3. Sauté the Mushrooms**
- While the squash is cooking, heat 1 tbsp olive oil in a skillet over medium heat.
- Add the sliced mushrooms and sauté for 5-7 minutes until golden brown and tender.
- Stir in the minced garlic, thyme, salt, and pepper, and cook for an additional 1-2 minutes. Remove from heat.
### **4. Shred the Spaghetti Squash**
- Carefully remove the squash halves from the Instant Pot using tongs.
- Use a fork to scrape the flesh of the squash, creating spaghetti-like strands.
### **5. Combine and Serve**
- Toss the shredded spaghetti squash with the remaining 1 tbsp olive oil and season with salt and pepper.
- Top the squash with the sautéed mushrooms and optional toppings like Parmesan cheese or fresh parsley.
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## **Tips for Success**
- **Storage:** Store leftovers in an airtight container in the fridge for up to 3 days.
- **Variations:** Add spinach, cherry tomatoes, or roasted garlic for extra flavor.
- **Serving Suggestions:** Pair with grilled chicken or tofu for added protein.
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This **Instant Pot Spaghetti Squash with Sautéed Mushrooms** is a versatile, nutrient-packed dish that’s sure to become a family favorite. With minimal prep and cooking time, it’s perfect for anyone looking to enjoy a healthy, satisfying meal. Try it today and discover how easy it is to make restaurant-quality food at home!