Instant Pot Cheesy Squash (Printable Version)
# What You'll Need:
→ Vegetables
01 -
1 medium spaghetti squash, halved and seeds removed
02 -
2 cups baby spinach
→ Liquids
03 -
240 ml water
→ Dairy
04 -
375 g ricotta cheese
05 -
225 g fresh mozzarella, thinly sliced
06 -
25 g freshly grated Parmesan cheese
→ Sauces and Seasonings
07 -
375 ml marinara sauce
08 -
1 tsp dried oregano
09 -
0.25 tsp crushed red pepper flakes
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
→ Garnish
12 -
Freshly chopped parsley
# Step-by-Step Directions:
01 -
Place the trivet into the Instant Pot and pour in 240 ml of water. Season the spaghetti squash halves with kosher salt and freshly ground black pepper. Place the squash halves on the trivet, lock the lid, and set the Instant Pot to Pressure Cook on High for 7 minutes. Perform a quick release following the manufacturer's instructions. Remove the squash and allow to cool until manageable.
02 -
Preheat the oven to broil. Use a fork to scrape the spaghetti squash strands into a large bowl, reserving the squash skins. Add the baby spinach, ricotta cheese, dried oregano, and crushed red pepper flakes. Toss to combine thoroughly. Spoon the mixture back into the reserved squash skins. Top with marinara sauce, sliced mozzarella, and grated Parmesan.
03 -
Place the stuffed squash halves on a large baking sheet and broil in the oven until the cheese melts and bubbles, approximately 5 minutes. Remove from oven and garnish with freshly chopped parsley before serving.
# Helpful Notes:
01 -
To prevent overcooking, strictly follow the Instant Pot manufacturer's quick release guidelines.