Instant Pot® Vegan Spaghetti Squash with Pesto recipe
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Ingredients
- 1 (3 pound) spaghetti squash, halved and seeded 1 cup vegetable broth 1 sprig chopped fresh rosemary ½ teaspoon salt 2 cups fresh basil leaves ⅔ cup olive oil ¼ cup pine nuts 2 tablespoons nutritional yeast 2 cloves garlic ½ teaspoon salt ¼ teaspoon ground black pepper
Nutrition Info
- 499.5 caloriescarbohydrate: 28.4 gcholesterol: : -fat: 42.7 gfiber: 2.1 gprotein: 7.2 gsaturatedFat: 6 gservingSize: -sodium: 757.8 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Vegan Spaghetti Squash with Pesto
Directions
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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.
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.
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.