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This cheesy spaghetti squash recipe is a delightful way to enjoy a comforting meal that feels indulgent without being heavy. Using the Instant Pot, the squash cooks quickly and perfectly every time, saving you a ton of prep and wait time. I initially tried this dish when craving a lighter alternative to lasagna, and now it is a staple whenever I want something cheesy and satisfying in a flash.
I remember the first time I made this during a busy weeknight. It was ready faster than I could decide on takeout, and everyone loved the cheesy, melty topping on tender spaghetti squash strands.
Ingredients
- Water: 1 cup to create steam for pressure cooking
- Spaghetti squash: 1 medium, halved and seeds removed for tender, noodle-like strands
- Kosher salt: to season and bring out the squash’s natural sweetness
- Freshly ground black pepper: adds gentle heat and depth
- Baby spinach: 2 cups for added freshness and nutrients
- Ricotta: 1 1/2 cups contributes creamy texture and mild flavor
- Dried oregano: 1 teaspoon for aromatic warmth
- Crushed red pepper flakes: 1/4 teaspoon offers a subtle kick
- Marinara: 1 1/2 cups brings acidity and rich tomato flavor to balance the cheese
- Fresh mozzarella: 1/2 pound, thinly sliced to melt beautifully on top
- Freshly grated Parmesan: 1/4 cup adds a salty, nutty finish
- Freshly chopped parsley: for garnish and a burst of color
Step-by-Step Instructions
- Place the Spaghetti Squash in the Instant Pot:
- Put the metal trivet inside the Instant Pot and pour in 1 cup of water. Season the squash halves with kosher salt and freshly ground black pepper. Place the squash halves cut side up on the trivet. Lock the lid in place and set to pressure cook on High for 7 minutes. Use the quick release method according to your Instant Pot’s instructions. Carefully unlock and remove squash, letting it cool enough to handle.
- Prepare the Cheesy Filling:
- Preheat your oven to the broil setting to get ready for melting cheese. Using a fork, scrape the spaghetti squash flesh into a large bowl. Add the baby spinach, ricotta cheese, dried oregano, and crushed red pepper flakes. Toss everything to combine evenly, creating a creamy, flavorful mixture.
- Assemble and Broil:
- Spoon the spinach and ricotta mixture back into the empty squash skins. Spoon marinara sauce evenly on top. Arrange the thin slices of fresh mozzarella over the marinara, then sprinkle with freshly grated Parmesan. Place the stuffed squash halves on a baking sheet.
- Melt and Garnish:
- Place the baking sheet under the broiler and cook for about 5 minutes or until the cheese is bubbly and golden. Watch closely to avoid burning. Once melted, remove from the oven and garnish with freshly chopped parsley before serving.
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The mozzarella is my favorite part because it melts perfectly over the tender spaghetti squash strands creating a luscious texture. A memorable moment with this dish was sharing it with family on a cozy evening when everyone wanted something warm and cheesy but still light enough to enjoy without leftovers lingering in the fridge.
Storage tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the melty cheese texture. The squash strands may firm up when chilled so be sure to cover it well to keep moisture in.
Ingredient substitutions
Swap the ricotta for cottage cheese or a dollop of cream cheese for a different creamy base. Use shredded mozzarella if you don’t have fresh and add a little extra Parmesan to boost flavor. You can replace baby spinach with kale or swiss chard but cook it slightly before mixing in.
Serving suggestions
Serve with a crisp green salad dressed in lemon vinaigrette for balance. Garlic bread or rustic crusty bread are excellent accompaniments to mop up any extra marinara and cheesy filling. A light red wine or sparkling water with lemon pairs beautifully.
Cultural and Historical Context
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Spaghetti squash is often used as a low-carb alternative to pasta and has gained popularity in many health-conscious kitchens. This recipe takes inspiration from Italian lasagna by layering cheeses and marinara sauce but uses squash strands to lighten the dish while keeping the comforting flavors of traditional baked pasta dishes.
Commonly Asked Questions
- → How do you know when the spaghetti squash is done cooking?
The spaghetti squash should be tender when pierced with a fork, and the strands should separate easily after cooking under pressure.
- → Can I prepare the squash without a pressure cooker?
Yes, baking the squash in the oven until tender is an alternative, but it will take considerably longer than using a pressure cooker.
- → What cheeses work best for this dish?
A combination of ricotta, mozzarella, and Parmesan delivers a creamy, melty, and flavorful topping that balances the squash’s delicate texture.
- → Can I add other vegetables inside the squash?
Absolutely, fresh spinach is lovely here, but mushrooms, bell peppers, or zucchini can also be sautéed and mixed in for added flavor.
- → How is the dish finished to get the cheese browned?
Broiling the stuffed squash for a few minutes melts and lightly browns the cheese, creating a rich and appetizing crust.
- → Is it important to remove the seeds before cooking?
Yes, removing the seeds creates space inside the squash and ensures even cooking throughout the strands.