Spaghetti Squash with Mushrooms and Pancetta

Spaghetti squash is a magical vegetable that starts out as a hard, unassuming squash and turns into toothsome yellow spaghetti. Steaming is the best method for making this transformation, and a quick trip in the Instant Pot does the trick. Crispy pancetta, savory mushrooms, and salty parmesan are a simple but full-flavored topping for a low-carb dish.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Low Carb, Low Fat, Low Sodium

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4-5 servings, contributed, cook 13 min, cremini mushrooms, easy, finely chopped fresh sage leaves, garlic, grated parmesan cheese, Laurel Randolph, low carb, low fat, low sodium, main course, modern, olive oil, pancetta, prep 5 min, pressure cook, salt and pepper, spaghetti squash, water

Prep Time

5 min

Cook Time

13 min

Servings

4-5 servings

Ingredients

2 pounds spaghetti squash
1 cup Water
2 tablespoons olive oil
2 ounces pancetta
8 ounces cremini mushrooms
2 cloves garlic
1 teaspoon finely chopped fresh sage leaves
Salt and pepper
1/4 cup grated parmesan cheese

Instructions

CUT the spaghetti squash through the middle rather than longways, creating two circles instead of two ovals. Use a spoon to scoop out all of the pulp and seeds.
ADD the trivet to your Instant Pot and add the water. Place the squash cut side up on the trivet. Secure the lid.
COOK at high pressure for 8 minutes and use a quick release.
MEANWHILE, heat a medium skillet over medium heat. Once hot, add 1 tablespoon oil and the pancetta. Cook for about 1 minute, until starting to crisp up. Add the mushrooms and garlic and sauté for 4 to 5 minutes, until the pancetta is crisp and the mushrooms are tender and browned. Add the sage (if using) and season with salt and pepper. Set aside.
ONCE the pressure has released, carefully remove the hot squash and dump out any water. Let cool for a few minutes until safe to handle. Run a fork around the inside of the squash, following the circle, to release the strands. Continue scraping the squash until all of the meat is free and dump into a bowl.
DRIZZLE the squash strands with 1 tablespoon oil and season with salt and pepper.
Toss. Serve topped with the mushrooms and pancetta followed by the parmesan.