Spaghetti Squash with Mushrooms and Pancetta

By: No Pressure Cookbook by Laurel Randolph

Spaghetti Squash with Mushrooms and Pancetta
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Low Carb, Low Fat, Low Sodium
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 4-5 servings, contributed, cook 13 min, cremini mushrooms, easy, finely chopped fresh sage leaves, garlic, grated parmesan cheese, low carb, low fat, low sodium, main course, modern, No Pressure Cookbook by Laurel Randolph, olive oil, pancetta, prep 5 min, pressure cook, salt and pepper, spaghetti squash, water

prep icon Prep Time
5 min
cook icon Cook Time
13 min

serving icon 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.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.