Instant Pot Vegan Spaghetti Squash with Pesto Recipe

Recipesfull introduces to you: Popular Recipes. (Instant Pot Vegan Spaghetti Squash with Pesto Recipe). 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.

Brief

Prep 10 mins

Cook: 20 mins

Additional: 10 mins

Total: 40 mins

Servings: 4

Yield: 4 servings

Instant Pot Vegan Spaghetti Squash with Pesto Recipe

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

Main Dish

Directions

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.

Nutritional Information

Instant Pot Vegan Spaghetti Squash with Pesto Recipe

Servings Per Recipe:4

Calories: 499.5

% Daily Value *

Protein: 7.2g 15%

Carbohydrates: 28.4g 9%

Dietary Fiber: 2.1g 8%

Sugars: 1.1g

Fat: 42.7g 66%

Saturated Fat: 6g 30%

Vitamin A Iu: 1537.3IU 31%

Niacin Equivalents: 18.8mg 145%

Vitamin B6: 2.8mg 175%

Vitamin C: 11.6mg 19%

Folate: 120.2mcg 30%

Calcium: 127.3mg 13%

Iron: 3.1mg 17%

Magnesium: 74.9mg 27%

Potassium: 570mg 16%

Sodium: 757.8mg 30%

Thiamin: 0.2mg 20%

Calories From Fat: 384.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.