Instant Pot® Vegan Spaghetti Squash with Pesto
Description
A tasty and colorful vegan main dish made in just minutes in your Instant Pot®. This recipe is good for any gluten-free, dairy-free, Whole30® or paleo diet.
Ingredients
•
1 (3 pound) spaghetti squash, halved and seeded
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1 cup vegetable broth
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1 sprig chopped fresh rosemary
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1/2 teaspoon salt
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2 cups fresh basil leaves
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2/3 cup olive oil
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1/4 cup pine nuts
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2 tablespoons nutritional yeast
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2 cloves garlic
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
Directions
1
Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.
3
Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor; pulse until smooth. Serve on top of spaghetti squash.