Instant Pot® Vegan Spaghetti Squash with Pesto
A quick and easy vegan main dish made in just minutes in your Instant Pot®. This recipe is so versatile that it works for any gluten-free, dairy-free, Whole30® or paleo diet.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1(3 pound) spaghetti squash, halved and seeded
- 1cup vegetable broth
- 1sprig chopped fresh rosemary
- ½teaspoon salt
- 2cups fresh basil leaves
- ⅔cup olive oil
- ¼cup pine nuts
- 2tablespoons nutritional yeast
- 2cloves garlic
- ½teaspoon salt
- ¼teaspoon ground black pepper
Instructions
Step 1
Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.Step 3
Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor; pulse until smooth. Serve on top of spaghetti squash.