Instant Pot Cheesy Spaghetti Squash (Print-Friendly Version)
Spaghetti squash cooked fast with spinach, ricotta, and melty cheeses for a savory meal.
# What You'll Need:
→ Liquids
01 -
240 ml water
→ Produce
02 -
1 medium spaghetti squash, halved, seeds removed
03 -
2 cups (60 g) baby spinach
04 -
Freshly chopped parsley, for garnish
→ Dairy
05 -
360 g ricotta cheese
06 -
225 g fresh mozzarella, thinly sliced
07 -
25 g freshly grated Parmesan cheese
→ Pantry
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
1 tsp dried oregano
11 -
1/4 tsp crushed red pepper flakes
12 -
360 ml marinara sauce
# How to Make It:
01 -
Place the trivet in the Instant Pot and pour in the water. Season the spaghetti squash halves with salt and pepper. Place them on the trivet inside the Instant Pot, lock the lid, and set to Pressure Cook on High for 7 minutes. Perform a quick release according to the manufacturer's instructions, then remove the squash and let it cool until manageable.
02 -
Preheat the oven to broil. Using a fork, scrape the flesh of the spaghetti squash into a large bowl, preserving the squash skins. Add the baby spinach, ricotta, dried oregano, and crushed red pepper flakes to the bowl and mix until combined. Spoon the filling back into the reserved squash skins. Top with marinara sauce, mozzarella slices, and grated Parmesan.
03 -
Arrange the stuffed squash halves on a large baking sheet. Broil in the preheated oven until the cheese is melted and bubbly, about 5 minutes. Remove from oven, garnish with freshly chopped parsley, and serve immediately.
# Additional Tips:
01 -
Allow the squash to cool enough to handle safely before scraping the strands to prevent burns.