Lemon-Sage Spaghetti Squash


  • 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
  • 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.
Previous Next