Instant Pot Spaghetti Squash with Greek Style

Instant Pot Spaghetti Squash with Greek Style

(Originally posted on September 11,2018. Updated recipe and photos on July 8, 2019.)

I don’t know about you, but I had never eaten spaghetti squash until about 5 years ago. Just another thing that we didn’t eat in our household. But during a season of eating vegetarian, my wife and I discovered how versatile (and easy) spaghetti squash is to make. Well, this Greek-style Instant Pot spaghetti squash is pretty remarkable in that its flavor is amazing and it’s almost impossible to mess up!

 

More Spaghetti Squash Recipes

 

Instant Pot spaghetti squash in while bowl.

 

The Process

Spaghetti squash cut in half on cutting board.

Place spaghetti squash on large cutting board. Using a large knife, slice squash in half lengthwise. Then, using a spoon, scoop out seeds.

 

Raw spaghetti squash halves on top of trivet in Instant Pot.

Add 1 cup water to pot, along with trivet. Place both squash halves on top of trivet. Lock lid and cook for 2 minutes at high pressure.

 

Cooked spaghetti squash halves in Instant Pot.

Once cook time is complete, quick-release pressure and remove lid. Transfer squash to large mixing bowl. Then, using a fork, scrape out flesh of squash. Discard shell.

 

Diced onions sautéing in pot.

Give pot a quick rinse and wipe. Switch to sauté setting… Add oil, onions, and 1/4 teaspoon of salt – cook for 2-3 minutes, stirring frequently. Once onions are soft and translucent…

 

Diced onions sautéing with garlic and olives.

…add garlic and olives. Cook for for 1 minute, stirring frequently.

 

Raw baby spinach in Instant Pot.

Add spinach…

 

Baby spinach wilted with other veggies.

…and continue cooking until wilted.

 

Greek veggies seasoned with salt.

Then turn off heat and add basil, tomatoes, and salt.

 

Fully prepped Greek-Style veggies.

Mix well until tomatoes are warm.

 

Spaghetti squash mixed with Greek style veggies.

Return squash to pot and mix well.

 

Finished spaghetti squash in Instant Pot.

Finally, add feta and mix one last time.

 

And this is the AMAZING Result…

Instant Pot spaghetti squash in while bowl with closeup fork.

 

★ Did you make this Instant Pot Spaghetti Squash?

Please give it a star rating below! ★

Instant Pot spaghetti squash in while bowl.

Instant Pot Spaghetti Squash - Greek Style

This healthy and simple recipe is easy to make, but will deliver a flavor that you won't forget.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 198kcal
Author: Gary White

Ingredients

  • 3-4 lb. spaghetti squash
  • 2 Tbsp. olive oil
  • 1/4 cup yellow onions diced
  • 1 1/4 tsp. sea salt divided
  • 4 tsp. garlic minced
  • 1/3 cup black olives sliced
  • 8 oz. baby spinach
  • 2 Tbsp. fresh basil finely chopped
  • 1 1/2 cups tomatoes large diced
  • 4 oz. feta cheese crumbled

Instructions

  • Place spaghetti squash on large cutting board. Using a large knife, slice squash in half lengthwise. Then, using a spoon, scoop out seeds.
  • Add 1 cup water to pot, along with trivet. Place both squash halves on top of trivet. Lock lid and cook for 2 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid. Transfer squash to large mixing bowl.
  • Give pot a quick rinse and wipe. Switch to sauté setting… 
  • Add oil, onions, and 1/4 teaspoon of salt – cook for 2-3 minutes, stirring frequently.
  • Meanwhile… using a fork, scrape out flesh of squash. Discard shell.
  • Once onions are soft and translucent, add garlic and olives. Cook for for 1 minutes, stirring frequently. Add spinach and continue cooking until wilted. Then turn off heat and add basil, tomatoes, and salt. Mix well until tomatoes are warm. 
  • Return squash to pot and mix well. Finally, add feta and mix one last time.

Nutrition

Calories: 198kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 797mg | Potassium: 593mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4495IU | Vitamin C: 22.9mg | Calcium: 205mg | Iron: 2.2mg

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1 Comment

  • Reply
    Becky
    July 11, 2019 at 11:20 am

    5 stars
    Not only is this delicious but I love the presentation of it. It looks like you put in a lot more effort than you actually do. Great for a low carb diet.

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