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
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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