Instant Pot Spaghetti Squash and Meatballs
Super easy, nutritious, and delicious spaghetti squash is nature’s perfectly gluten-free fiber-rich spaghetti. This great pasta alternative is served with a fast and simple marinara and optional plant-based meatballs.
Equipment
- Instant Pot or pressure cooker
Ingredients
- 1 spaghetti squash
- My Favorite Marinara optional
- Plant-based Meatballs optional
- Vegan Mozzarella Cheese optional
Instructions
- Cut spaghetti squash in half. Then cut each half in half. You should have four rings.
- Using a 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 or bowl.
- Carefully use a fork to separate strands of spaghetti squash and place in a serving dish.
- To serve, ladle My Favorite Marinara and Plant-based Meatballs over the hot spaghetti squash and serve with grated Vegan Mozzarella Cheese.