Here’s a list of all the ingredients for **Instant Pot Vegan Spaghetti Squash with Pesto**, formatted with SEO-friendly keywords to help you rank better:
- **1 medium spaghetti squash** (low-carb, gluten-free, vegan-friendly)
- **1 cup fresh basil leaves** (for homemade vegan pesto)
- **1/4 cup pine nuts** (or substitute with walnuts or almonds for nut-free options)
- **2 cloves garlic** (adds flavor and health benefits)
- **1/4 cup nutritional yeast** (dairy-free, vegan cheese substitute)
- **1/4 cup extra virgin olive oil** (healthy fats, rich in antioxidants)
- **1-2 tablespoons lemon juice** (brightens the pesto flavor)
- **1/2 teaspoon sea salt** (enhances taste)
- **1/4 teaspoon black pepper** (optional, for added spice)
- **1/2 cup water** (for Instant Pot cooking)
- **Optional toppings**:
- **Cherry tomatoes** (fresh and colorful)
- **Fresh parsley** (garnish and added freshness)
- **Red pepper flakes** (for a spicy kick)
This **vegan spaghetti squash recipe** is perfect for a **healthy, plant-based meal** that’s **quick and easy** to make in your **Instant Pot**. It’s **gluten-free**, **low-carb**, and packed with **nutritious ingredients**!
Steps
# Instant Pot Vegan Spaghetti Squash with Pesto: A Quick and Healthy Recipe
Looking for a **quick, healthy, and vegan-friendly meal**? This **Instant Pot Vegan Spaghetti Squash with Pesto** is the perfect dish! Packed with flavor and nutrients, this recipe is **gluten-free, low-carb, and easy to make**. Follow these detailed steps to create a delicious meal in under 30 minutes.
---
## **Ingredients**
- 1 medium spaghetti squash
- 1 cup water (for Instant Pot)
- 1/2 cup vegan pesto (store-bought or homemade)
- 1 tbsp olive oil (optional)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
---
## **Step-by-Step Instructions**
### **1. Prepare the Spaghetti Squash**
- Wash the spaghetti squash thoroughly under running water.
- Carefully slice the squash in half lengthwise using a sharp knife.
- Scoop out the seeds and stringy pulp using a spoon.
**Pro Tip:** For easier slicing, microwave the squash for 2-3 minutes to soften it slightly.
---
### **2. Cook in the Instant Pot**
- Pour 1 cup of water into the Instant Pot’s inner pot.
- Place the trivet inside the pot.
- Arrange the spaghetti squash halves on the trivet, cut side up.
- Secure the lid and set the valve to the **sealing position**.
- Select the **Manual/Pressure Cook** setting and set the timer for **7 minutes** on high pressure.
**Note:** Cooking time may vary slightly depending on the size of the squash.
---
### **3. Natural Release and Shred**
- Once the cooking cycle is complete, allow the pressure to release naturally for **10 minutes**.
- Carefully turn the valve to the **venting position** to release any remaining pressure.
- Open the lid and let the squash cool for a few minutes.
- Use a fork to shred the squash into spaghetti-like strands.
---
### **4. Add Pesto and Season**
- Transfer the shredded spaghetti squash to a large bowl.
- Add 1/2 cup of vegan pesto and mix well to coat the strands evenly.
- Drizzle with olive oil (optional) and season with salt and pepper to taste.
---
### **5. Serve and Garnish**
- Divide the spaghetti squash into serving bowls.
- Garnish with fresh basil or parsley for a pop of color and added flavor.
---
## **Why You’ll Love This Recipe**
- **Quick and Easy:** Ready in under 30 minutes using the Instant Pot.
- **Healthy and Nutritious:** Low in calories, high in fiber, and packed with vitamins.
- **Customizable:** Swap pesto for marinara or add roasted veggies for variety.
---
## **SEO Keywords**
- Instant Pot Vegan Spaghetti Squash
- Vegan Pesto Spaghetti Squash
- Healthy Vegan Dinner Recipe
- Gluten-Free Spaghetti Squash
- Quick Vegan Instant Pot Meals
---
Enjoy this **Instant Pot Vegan Spaghetti Squash with Pesto** as a light dinner or a flavorful side dish. It’s a crowd-pleaser that’s as nutritious as it is delicious!