Spaghetti Squash with Mushrooms and Pancetta


  • 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
  • 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.
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