Effortless Instant Pot Spaghetti Squash with Sautéed Garlic Mushrooms: A Flavorful & Healthy Meal!

Spaghetti squash is a fantastic and healthy alternative to traditional pasta. It’s low in carbs, packed with nutrients, and surprisingly versatile. But let’s be honest – roasting spaghetti squash in the oven can take a while. That’s where the Instant Pot comes in! This recipe for Instant Pot spaghetti squash with sautéed garlic mushrooms is a game-changer. It’s quick, easy, and delivers perfectly cooked spaghetti squash every single time. The earthy mushrooms sautéed with garlic create a rich and savory topping that elevates the dish to a whole new level.

This recipe is perfect for busy weeknights when you want a nutritious and satisfying meal without spending hours in the kitchen. It’s also naturally gluten-free, vegetarian, and can easily be made vegan. So, get ready to enjoy a delicious and healthy dinner that’s ready in under an hour!

## Why Use an Instant Pot for Spaghetti Squash?

Using an Instant Pot for spaghetti squash offers several advantages:

* **Speed:** It significantly reduces the cooking time compared to roasting. You’ll have perfectly cooked squash in about half the time.
* **Convenience:** It’s a hands-off method. Simply prepare the squash, set the Instant Pot, and let it do its thing.
* **Moisture Retention:** The Instant Pot traps moisture, resulting in a tender and slightly moist spaghetti squash.
* **Energy Efficient:** It uses less energy than heating up your entire oven.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather all the necessary ingredients. This recipe is divided into two parts: cooking the spaghetti squash and preparing the sautéed mushrooms.

**For the Instant Pot Spaghetti Squash:**

* 1 medium spaghetti squash (about 2-3 pounds)
* 1 cup water
* 1 teaspoon salt
* ½ teaspoon black pepper

**For the Sautéed Garlic Mushrooms:**

* 1 pound cremini mushrooms, sliced
* 2 tablespoons olive oil
* 4 cloves garlic, minced
* 1/4 cup vegetable broth (or white wine, optional)
* 1 tablespoon soy sauce (or tamari for gluten-free)
* 1 tablespoon balsamic vinegar
* 1 teaspoon dried thyme
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon black pepper (or to taste)
* 2 tablespoons chopped fresh parsley, for garnish

## Equipment You’ll Need

* Instant Pot (6-quart or larger)
* Knife
* Cutting board
* Large skillet
* Spoon or fork for shredding the squash

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create a delicious and healthy Instant Pot spaghetti squash with sautéed garlic mushrooms.

### Part 1: Cooking the Spaghetti Squash in the Instant Pot

1. **Prepare the Squash:** Wash the spaghetti squash thoroughly. Using a sharp knife, carefully cut the squash in half lengthwise, from stem to blossom end. Scoop out the seeds and stringy pulp from each half using a spoon. This can be a bit challenging, so be careful and take your time.

2. **Place in the Instant Pot:** Pour 1 cup of water into the Instant Pot. Place a trivet inside the pot. Arrange the spaghetti squash halves on top of the trivet, cut-side up. You may need to trim the ends of the squash slightly to fit comfortably.

3. **Season:** Sprinkle the inside of each squash half with salt and pepper.

4. **Pressure Cook:** Secure the Instant Pot lid, making sure the steam release valve is set to the sealing position. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes for a medium-sized squash. For a larger squash (over 3 pounds), increase the cooking time to 10 minutes.

5. **Natural Pressure Release:** Once the cooking time is complete, let the Instant Pot release pressure naturally for 10 minutes. This allows the squash to continue cooking gently and prevents it from becoming mushy. After 10 minutes, carefully release any remaining pressure manually by moving the steam release valve to the venting position. Be cautious of hot steam.

6. **Shred the Squash:** Carefully remove the squash halves from the Instant Pot using tongs or oven mitts. Let them cool slightly before handling. Using a fork, shred the squash flesh into spaghetti-like strands. Discard the skin.

### Part 2: Preparing the Sautéed Garlic Mushrooms

1. **Sauté the Mushrooms:** Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and softened, about 8-10 minutes. The mushrooms will release their moisture, so don’t overcrowd the pan. If necessary, cook them in batches.

2. **Add Garlic:** Add the minced garlic to the skillet and cook for another minute, or until fragrant. Be careful not to burn the garlic.

3. **Deglaze the Pan:** Pour in the vegetable broth (or white wine, if using) and scrape up any browned bits from the bottom of the pan. This adds depth of flavor to the sauce.

4. **Add Seasonings:** Stir in the soy sauce (or tamari), balsamic vinegar, dried thyme, salt, and pepper. Bring the mixture to a simmer and cook for a few minutes, allowing the sauce to thicken slightly.

5. **Combine:** Add the shredded spaghetti squash to the skillet with the sautéed mushrooms and sauce. Toss to combine everything well, ensuring that the squash is coated with the flavorful sauce.

6. **Serve:** Serve the Instant Pot spaghetti squash with sautéed garlic mushrooms immediately. Garnish with fresh chopped parsley.

## Tips and Variations

* **Don’t Overcook the Squash:** Overcooked spaghetti squash will be mushy. It should be tender but still have some texture.
* **Adjust Seasonings:** Taste the sautéed mushrooms and sauce and adjust the seasonings to your liking. You may want to add more salt, pepper, or herbs.
* **Add Protein:** For a more complete meal, add some protein to the dish. Some great options include cooked chicken, shrimp, sausage, or chickpeas.
* **Add Vegetables:** Feel free to add other vegetables to the sautéed mushrooms, such as onions, bell peppers, or spinach.
* **Make it Vegan:** To make this recipe vegan, use vegetable broth instead of chicken broth and ensure your soy sauce is vegan-friendly.
* **Spice it Up:** Add a pinch of red pepper flakes to the sautéed mushrooms for a little heat.
* **Cheese Please**: Sprinkle with grated Parmesan cheese (if not vegan) before serving. Pecorino Romano also works well.
* **Nutty Addition**: Sprinkle with toasted pine nuts or walnuts for added texture and flavor.
* **Lemon Zest**: Add a teaspoon of lemon zest to the mushrooms while they’re sauteing for a bright, fresh flavor.
* **Creamy Sauce**: For a creamier sauce, stir in a tablespoon or two of cream cheese (or vegan cream cheese alternative) at the end.
* **Herb Variations**: Experiment with different herbs like rosemary, oregano, or sage instead of thyme.

## Serving Suggestions

This Instant Pot spaghetti squash with sautéed garlic mushrooms is delicious on its own, but it also pairs well with a variety of side dishes. Here are a few suggestions:

* **Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the savory squash.
* **Garlic Bread:** Crusty garlic bread is perfect for soaking up the delicious mushroom sauce.
* **Roasted Vegetables:** Roasted broccoli, asparagus, or Brussels sprouts make a healthy and flavorful side dish.
* **Soup:** A bowl of tomato soup or vegetable soup complements the squash perfectly.

## Make-Ahead Instructions

This recipe can be partially prepared in advance. You can cook the spaghetti squash in the Instant Pot ahead of time and store it in the refrigerator for up to 3 days. You can also slice the mushrooms and mince the garlic in advance.

When you’re ready to eat, simply sauté the mushrooms and garlic, add the seasonings, and combine with the shredded squash.

## Storage Instructions

Store leftover Instant Pot spaghetti squash with sautéed garlic mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat.

## Nutritional Information (approximate per serving)

* Calories: 250-300
* Protein: 8-10g
* Fat: 15-20g
* Carbohydrates: 25-30g
* Fiber: 5-7g

*Note: Nutritional information may vary depending on specific ingredients and portion sizes.*

## Frequently Asked Questions (FAQ)

**Q: Can I use a different type of mushroom?**

A: Absolutely! Cremini mushrooms are a great choice, but you can also use button mushrooms, shiitake mushrooms, or a mix of different varieties.

**Q: Can I cook the spaghetti squash whole in the Instant Pot?**

A: Yes, you can cook the spaghetti squash whole. Prick the squash several times with a fork and add 1.5 cups of water to the Instant Pot. Cook for 20-25 minutes, depending on the size of the squash. Let the pressure release naturally for 15 minutes before releasing any remaining pressure manually. However, cutting the squash in half is generally recommended for faster and more even cooking.

**Q: How do I know when the spaghetti squash is cooked?**

A: The squash is cooked when the flesh is easily pierced with a fork and the strands separate easily when shredded.

**Q: Can I freeze spaghetti squash?**

A: Yes, you can freeze cooked spaghetti squash. Allow it to cool completely, then place it in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before using.

**Q: What if my spaghetti squash is watery after cooking?**

A: If your spaghetti squash is watery, you can drain off the excess water after shredding it. You can also sauté the shredded squash in a dry skillet for a few minutes to evaporate some of the moisture.

**Q: Can I add other toppings to this dish?**

A: Absolutely! This recipe is a great base for other toppings. Some ideas include roasted vegetables, grilled chicken, crumbled bacon, or a sprinkle of cheese.

## Conclusion

This Instant Pot spaghetti squash with sautéed garlic mushrooms is a healthy, delicious, and easy meal that’s perfect for busy weeknights. The Instant Pot makes cooking spaghetti squash a breeze, and the savory mushrooms add a ton of flavor. Give this recipe a try and let us know what you think in the comments below!

Enjoy your delicious and healthy meal!