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Instant Pot Lemon, Garlic and Parmesan Spaghetti Squash<\/p>\nInstant Pot Lemon, Garlic and Parmesan Spaghetti Squash<\/p>\n
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2 lb. spaghetti squash, cut lengthwise and seeded<\/p>\n
1 cup water<\/p>\n
2 T. (1 oz) unsalted butter<\/p>\n
1 T. olive oil<\/p>\n
2-3 garlic cloves, minced (depending on how garlicky you like it)<\/p>\n
\u00c2\u00bd tsp. sea salt<\/p>\n
\u00c2\u00bc tsp. black pepper<\/p>\n
\u00c2\u00bc tsp. red pepper flakes (optional)<\/p>\n
\u00c2\u00bd cup parmesan cheese (Parmigiano Reggiano), finely grated<\/p>\n
\u00c2\u00bd cup fresh parsley, chopped<\/p>\n
Lemon Zest<\/p>\n
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Pour water into the Instant Pot and then place the metal trivet (handles side up) into the pot. Place the spaghetti squash halves cut side up on top of the trivet. Seal the Instant Pot and cook at high pressure (\u00e2\u20ac\u0153manual”\/”pressure cook” function) for 7 minutes (for a tender texture) before applying a quick pressure release to completely depressurize (until floating valve drops). Carefully remove the spaghetti squash from the Instant Pot. Place on a clean flat surface and shred the squash using a fork to remove the spaghetti-like strands into a bowl (if it is too hot, let it cool a little first). Empty the water out of the Instant Pot and wipe dry before returning the pot back to the device. Set the Instant Pot to \u00e2\u20ac\u0153saut\u00c3\u00a9.\u00e2\u20ac\u009d Place the butter and olive oil into the Instant Pot and let the butter completely melt. Then stir in the garlic cloves, salt, pepper, and red pepper flakes. Let it cook for 1-2 minutes until the garlic is lightly browned (careful to not burn it). Press \u00e2\u20ac\u0153cancel\u00e2\u20ac\u009d to turn off the Instant Pot. Return the spaghetti squash to the Instant Pot along with the parmesan cheese and, lemon zest parsley. Toss together to evenly coat the spaghetti squash with everything. \u00c2\u00a0Best served immediately. Notes: Use cheese from a block to ensure that it melts properly. Often, pre-grated\/shredded cheeses have an anti-caking ingredient (or stabilizer) added, which can affect how it melts. In particular, cheese clumps tend to form when added to hot foods.<\/p>\n","protected":false},"excerpt":{"rendered":"
Instant Pot Lemon, Garlic and Parmesan Spaghetti Squash 2 lb. spaghetti squash, cut lengthwise and seeded 1 cup water 2 T. (1 oz) unsalted butter 1 T. olive oil 2-3 garlic cloves, minced (depending on how garlicky you like it) \u00c2\u00bd tsp. sea salt \u00c2\u00bc tsp. black pepper \u00c2\u00bc tsp. red pepper flakes (optional) \u00c2\u00bd cup parmesan cheese (Parmigiano Reggiano), finely grated \u00c2\u00bd cup fresh parsley, chopped Lemon Zest Pour water into the Instant Pot and then place…<\/p>\n