Healthy salad that is simple to cook. Perfect for family meals, gatherings, and picnics. It has more tang because of the cranberries. The perfect crowd-pleaser!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- 1 (3 pound) spaghetti squash, halved across the middle and seeds removed
- 1 cup water
- 3 tablespoons olive oil, divided
- ½ sweet onion, diced
- ½ red bell pepper, diced
- 1 carrot, thinly sliced
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ground black pepper to taste
- 1 zucchini, diced
- 1 cup yellow cherry tomatoes, halved
- 1 clove garlic, minced
- 2 teaspoons lemon juice
- 1 lemon, zested
- 2 tablespoons chopped fresh basil
- 2 tablespoons fresh parsley
Instructions
- Place spaghetti squash, cut-sides down, on a steaming rack inside a multi-functional pressure cooker (such as Instant Pot). Add water. 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 the lid. Transfer squash to a plate and scrape flesh into spaghetti strands with a fork. Empty, rinse, and dry pressure cooker pot.
- Select Saute function. Add 2 tablespoons oil to the hot pot. Add onion, bell pepper, carrot, Italian seasoning, salt, and black pepper. Cook, stirring frequently, until onion is just tender, about 4 minutes. Add zucchini, tomatoes, garlic, lemon juice, and lemon zest; saute until zucchini is tender-crisp, about 5 minutes.
- Add cooked spaghetti squash strands, basil, and parsley to the pot. Stir in remaining 1 tablespoon olive oil and saute until combined, about 2 minutes more.
Reviews
We were skeptical, but it turned out really good. My husband started it before I came home from work, so after I fixed everything he screwed up it went smooth. I recommend this dish.
Very good recipe for primavera using spaghetti squash instead of pasta. Easy to make too,but do use your time well (i.e. cut the other veggies while the spaghetti squash is in the IP). I didn’t have cherry tomatoes and chopped a couple of small plum tomatoes from my garden. My zucchini waived goodbye and I decided to add in some frozen broccoli/cauliflower before adding in the tomatoes (just put glass lid on top of IP for about 5 minutes and stirred intermittently). Otherwise, I followed the recipe instructions and ingredient amounts exactly and both of us loved the flavor of this dish a lot. It’s very filling, delicious, healthy, and perfect for a meatless main dish. Thank you for the recipe, Bibi!
I’ll be honest at first I didn’t think it was going to be very good but my three-year-old my ten-year-old and my husband smashed this recipe. It was very light and fresh. It will definitely be a new favorite.