Instant Pot Spaghetti Squash Casserole Recipe
This Instant Pot Spaghetti Squash Casserole is a quick and healthy twist on traditional pasta casseroles. Using the Instant Pot to cook the squash halves ensures a tender, flavorful base that’s combined with garlic, butter, olive oil, Parmesan cheese, and fresh parsley for a savory, comforting dish. It’s an easy and delicious low-carb alternative suitable for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Instant Pot
- Cuisine: American
- Diet: Low Calorie
Ingredients
Squash
- 1 2 pounds spaghetti squash
- 1 cup water
Sauté Mixture
- 2 tbsp butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- ¼ tsp red pepper flakes
Final Touches
- 2/3 cup finely grated Parmesan cheese
- ½ cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Prepare the Squash: Cut the spaghetti squash in half lengthwise. Scoop out the seeds and ribbing carefully.
- Setup Instant Pot: Place the trivet inside the Instant Pot and add 1 cup of water to the pot insert.
- Pressure Cook: Place the squash halves cut side up on the trivet. Close and seal the lid, turning the venting knob to SEALING. Press the PRESSURE COOK button, set to High pressure, and adjust the timer to 7 minutes.
- Release Pressure & Cool: Once cooking is finished, quick release the pressure by carefully turning the venting knob. Remove the squash halves from the pot and allow them to cool for 15-20 minutes until cool enough to handle.
- Scoop Out Squash: Use a fork to scrape out the squash strands from each half and set aside.
- Clean Pot Insert: Wash and dry the Instant Pot insert before returning it to the Instant Pot base.
- Sauté Aromatics: Press the SAUTE button and wait until the display reads “HOT”. Add the olive oil and butter; allow the butter to melt fully. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Combine Squash: Add the spaghetti squash noodles to the pot and toss to coat them evenly with the aromatic butter and oil mixture. Press CANCEL to stop sauté mode.
- Add Cheese & Herbs: Mix in the Parmesan cheese and chopped parsley, tossing everything together until well combined.
- Season & Serve: Season with salt and freshly ground black pepper to taste. Serve the casserole warm for a comforting and healthy meal.
Notes
- Be sure to quickly release the pressure to avoid overcooking the squash.
- Use fresh Parmesan cheese for the best flavor and texture.
- You can add cooked chicken or vegetables to make it a heartier meal.
- If you want a spicier kick, increase the red pepper flakes slightly.
- Leftovers can be stored in the refrigerator for up to 3 days.
