The entire family will adore these delicious zucchini blueberry muffins, which make a pleasant and eye-catching breakfast treat or portable snack.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
Ingredients
- 1 (3 pound) spaghetti squash, halved and seeded
- 1 cup vegetable broth
- 1 sprig fresh rosemary
- ½ tablespoon salt
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped button mushrooms
- 1 (28 ounce) can no-salt-added whole tomatoes, undrained and chopped
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried sage
- 3 bay leaves
- ½ teaspoon basil
Instructions
- Combine spaghetti squash, vegetable broth, rosemary, and 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. Scrape insides of squash into spaghetti strands with a fork.
- Heat olive oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in peeled tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil. Serve over spaghetti squash.