Instant Pot Spaghetti Squash with Lemon Cream Sauce
Instant Pot Spaghetti Squash with Lemon Cream Sauce is a quick, gourmet-inspired dish that elevates the humble spaghetti squash into a flavorful delight. In just under 30 minutes, you’ll savor tender strands of squash enveloped in a luscious lemon cream sauce, perfect for any occasion—be it a weeknight dinner or an elegant gathering. This dish not only tantalizes the taste buds but also provides a visually stunning presentation that will impress your guests.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Instant Pot
- Cuisine: Italian
Ingredients
Scale
- 1 medium spaghetti squash (about 3 lbs)
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- Fresh parsley, for garnish
Instructions
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper.
- Add one cup of water to your Instant Pot and place a trivet inside. Set the squash halves cut-side up on the trivet.
- Secure the lid and cook on high pressure for 7 minutes. Allow for natural pressure release for 5 minutes, then use quick release.
- In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant. Add heavy cream, lemon zest, and juice; stir until combined.
- Use a fork to scrape out spaghetti-like strands from the squash and mix with the lemon cream sauce in a large bowl.
- Serve garnished with freshly chopped parsley.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 290mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: For a dairy-free option, substitute heavy cream with coconut milk or cashew cream. Enhance flavor by adding fresh herbs or sautéed vegetables like spinach or bell peppers for added nutrition.