Instant Pot Vegan Spaghetti Squash with Pesto
This quick and simple recipe combines the nutritious and low-carb qualities of spaghetti squash with a vibrant vegan pesto. Perfect for a healthy meal, this dish is made effortlessly in the Instant Pot.
Equipment
- 1 Instant Pot
- 1 mixing bowl
- 1 food processor or blender
- 1 cutting board
Ingredients
- 1 medium spaghetti squash about 3-4 pounds
- 2 cups fresh basil leaves
- 1/2 cup walnuts toasted
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 cup olive oil
- to taste salt
- to taste pepper
- 1/4 cup cherry tomatoes halved, for garnish (optional)
Instructions
- Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
- Add 1 cup of water to the Instant Pot and place the metal trivet inside.
- Put the spaghetti squash halves cut-side-up on the trivet.
- Secure the lid on the Instant Pot, set the valve to the sealing position, and cook on manual high pressure for 12 minutes.
- After cooking, allow a natural pressure release for 5 minutes, then perform a quick release for any remaining pressure.
- In a food processor or blender, combine the basil leaves, toasted walnuts, garlic, nutritional yeast, and a pinch of salt and pepper.
- While the processor is running, slowly stream in the olive oil until well combined. Taste and adjust seasoning as needed.
- Once the pressure has been released, carefully open the lid and remove the spaghetti squash.
- Use a fork to scrape the spaghetti squash flesh into strands.
- Place the spaghetti squash strands in a mixing bowl, and add the prepared pesto. Toss until well coated.
- Divide the spaghetti squash with pesto among bowls, and garnish with halved cherry tomatoes if desired.
Notes
This dish can be served hot or cold and is great for meal prep.
You can substitute walnuts with any nuts or seeds you like, such as pine nuts or sunflower seeds.
Extra pesto can be stored in an airtight container in the fridge for up to a week.