Lemon-Sage Spaghetti Squash

By: Time Inc.

Lemon-Sage Spaghetti Squash
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Celiac, Gluten Free, Low Carb
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 4 servings, black pepper, butter, celiac, contributed, cook 9 min, easy, garlic cloves, gluten free, lemon rind, low carb, modern, onion, parmesan cheese, prep 15 min, pressure cook, sage leaves, side dish, spaghetti squash, table salt, water

prep icon Prep Time
15 min
cook icon Cook Time
9 min

serving icon Servings
4 servings
Ingredients
  • 2 lb spaghetti squash
  • 1 cup Water
  • 2 tablespoons butter
  • 1/4 cup onion
  • 2 garlic cloves
  • 2 tablespoons Parmesan cheese
  • 2 teaspoons sage leaves
  • 1 teaspoon lemon rind
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
Instructions
  • Scrape membranes from squash halves with a spoon, reserving seeds to roast, if desired.
  • Place steam rack, with handles in the up position, in the inner pot of a 6-quart Instant Pot; pour in 1 cup water. Place squash halves, cut sides up, on rack.
  • Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure for 9 minutes. Open the cooker using Quick Pressure Release. Lift squash from the cooker using rack handles. Set aside on rack to cool.
  • While squash cools, pour out water from the inner pot; rinse with hot water, and dry thoroughly. Return pot to the cooker.
  • When squash is cool enough to handle, use a fork to remove spaghetti-like strands, and place in a bowl.
  • Add butter to inner pot. Press Sauté. When butter melts, add onion and garlic to pot; cook, stirring constantly, 2 minutes or until tender. Press Cancel to turn cooker off. Add squash strands to pot; stir 2 minutes or until thoroughly heated. Return squash to bowl; add Parmesan cheese and remaining ingredients, and toss well.
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