Instant Pot Spaghetti Squash and Meatballs (vegan)

Super easy, nutritious, and delicious spaghetti squash is nature’s perfectly gluten-free fiber-rich spaghetti. This whole food plant-based great pasta alternative is served with a fast and simple marinara and optional plant-based meatballs.

Who doesn’t enjoy a nice big serving of spaghetti and meatballs? Whether you believe pasta is healthy or unhealthy, most people tend to agree that it is delicious and satisfying.

I have found that there are just as many different types of pasta as there are opposing thoughts about the nutritional aspect of pasta. Today, there is such a vast variety of whole grain pastas, the most popular being wheat, quinoa, brown rice, and corn. But there are also a plethora of plant-powered protein pastas, including red lentil pasta, pea pasta, soybean pasta, black bean pasta, and chickpea pasta. And get this – all, except the wheat variety, is gluten-free.

What’s more are the different types of vegetable pastas available. Pasta Manufacturers like Barilla are starting to create veggie pastas that combine or add vegetables like carrots and tomatoes or zucchini and spinach with wheat in traditional pasta shapes to increase nutrition and fiber.

But better yet, you can eat pasta in pure vegetable form. I’m primarily referring to spiralized vegetables and spaghetti squash. And while I do enjoy spiralizing zucchini, butternut squash, carrot, and sweet potato, there is one vegetable that doesn’t require the fancy use of a spiralizer. It’s the oblong spaghetti squash.

I like to say that spaghetti squash is Mother Nature’s spaghetti. All you have to do is roast, boil, microwave, or steam the spaghetti squash and you have gorgeous yellow strands ready for a tempting plate of spaghetti and meatballs. So let’s talk about my preferred method for a moment.

There are several ways you can cook the spaghetti squash with great success. Roasting is a delicious and easy method, but sometimes I just don’t want to heat up the oven, especially in the summer months when it’s fairly warm outside. The air conditioner is already working overtime to keep the temperature down. And when we’re traveling, I prefer preparation methods that take up a little less real estate.

This is where the Instant Pot (or any other electric pressure cooker) comes in. You can cook spaghetti squash rather quickly and easily in an electric pressure cooker without requiring the use of boiling pot of water to steam the spaghetti squash on the stove or roasting the spaghetti squash for a long period of time in a large hot oven. It’s the perfect solution when you want perfectly cooked spaghetti squash without excessive heat added to your kitchen.

To make this Instant Pot Spaghetti Squash, you first want to slice your spaghetti squash into uniform rings. For a standard spaghetti squash, you should be able to cut four rings. Using a large sharp knife, I cut the spaghetti squash in half, then cut each half in half again to make four uniform rings.

Be sure to place the short metal wire rack or trivet inside the metal insert in the Instant Pot or electric pressure cooker. Stack the spaghetti squash rings on top of the trivet and pour approximately six ounces of water over top. Attach the lid and ensure the sealing knob is turned to sealing. Cook for eight minutes on high pressure then allow the pressure to release naturally.

When the pressure has fully released, remove the lid. Transfer the spaghetti squash rings to a plate or bowl and use a fork to separate the fibrous strands of spaghetti squash until it resembles spaghetti. Place the strands of spaghetti squash in a serving dish or in individual dishes, then serve with marinara and optional meatballs.

I really enjoy topping my Instant Pot Spaghetti Squash with My Favorite Marinara and Plant-based Meatballs with the occasional grated Vegan Mozzarella Cheese. The results are fantastic and oh so satisfying!! So many plant- based ingredients come together to really shine in this Instant Pot Spaghetti Squash and Meatballs.

If you are trying to follow a low-carb, gluten-free, or plant-based keto diet, Instant Pot Spaghetti Squash is for you! If you are trying to incorporate more vegetables or replace packaged ingredients, this dish is for you! If you want to try something different or test out your new Instant Pot, this recipe is for you! If you are trying to eat a whole food plant-based diet with no oil or refined sugar, this dish is for you!!

In fact, there are several reasons why you should try this Instant Pot Spaghetti Squash and Meatballs. First, it’s easy, inexpensive, and simple. Second, all of the components can be made ahead for a quick meal. And last but not least, spaghetti squash is super nutritious. It’s considered a nutrient-dense food because it contains quite a few vitamins and minerals with relatively low calories.

Just one cup of spaghetti squash contains a mere 42 calories, 2.2 grams of fiber, 1 gram of protein, and .5 grams of fat. And yet, it’s rich in Vitamins C and B6, manganese, pantothenic acid, niacin, and potassium. It also contains thiamine, magnesium, folate, calcium, and iron. Spaghetti Squash is naturally packed full of antioxidants, especially beta carotene and Vitamin C, which prevent oxidative stress and reduce chronic conditions like heart disease, diabetes, and cancer. (Healthline)

Like many other winter squash, I love that spaghetti squash is quite durable, meaning it lasts through the winter months without fear of spoiling. I like to keep one on hand for a quick, easy, and nutritious meal. Simply store your spaghetti squash in a cool dry place. In my current home, I keep mine in my basement.

I hope you enjoy this Instant Pot Spaghetti Squash and Meatballs as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• 1 spaghetti squash
• My Favorite Marinara
• Plant-based Meatballs
• Vegan Mozzarella Cheese (optional)

Instructions

• Cut spaghetti squash in half.  Then cut each half in half.  You should have four rings (as shown in the pictures below).
• Using a large spoon, remove the seeds and extraneous webbing around the seeds, leaving the rings intact.
• Place a short trivet in the bottom of the Instant Pot liner and add ¾ cup water.
• Place the spaghetti squash rings on top of the trivet and attach the lid, ensuring the sealing knob is turned to sealing.
• Cook on high pressure for 8 minutes, and allow to release pressure naturally (about 10-15 minutes.)

• Remove the lid from the Instant Pot and place the spaghetti squash rings in a heat-proof dish.
• Carefully use a fork to separate strands of spaghetti squash and place in a serving dish.
• Ladle My Favorite Marinara and Plant-based Meatballs over the hot spaghetti squash and serve with the optional grated Vegan Mozzarella Cheese.

There are so many tasty and nutritious sauces and plant-based meatballs available today. If you don’t have time or are unable to make your own, feel free to purchase a jar of marinara and plant-based meatballs. Just be careful to check the oil and sodium content since processed foods tend to contain excessive sodium and unnecessary oil.