a watermelon- and Vidalia® onion-based salsa. You can substitute an equal amount of a milder pepper, such as poblano, or remove the seeds from the peppers to make it less spicy.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
Reviews
This recipe was delicious and extremely easy to make! Fioa’s spaghetti squash cook time in her Instant Pot recipes yields the perfect texture for us every time. The pesto was delicious using nutritional yeast. I did not feel like I was missing the parmesan cheese. I felt it was a little too salty though and would cut down on the amount of salt next time. I wanted a little more garlic flavor and would toss in an extra clove next time as well. Both of these changes aren’t significant though as it’s just a personal taste preference and easy to modify. Overall, delicious recipe for Spaghetti Squash and the Pesto is one I would make again. Thank you for the recipe!