Spaghetti Squash Pasta

I just love my Instant Pot.  Super easy to use and a big time saver.  I used it to cook the squash for this Spaghetti Squash Pasta recipe. Have you tried spaghetti squash?  It’s awesome for making squash pasta for those that do not have a spiralizer.  This recipe is super easy to make. If you don’t have an instant pot, I will write directions for the oven as well.

I added some pepitas to mine for a little extra protein.  This recipe is vegan, gluten free and paleo approved.  I bet chickpeas would be a nice addition in here as well.

Spaghetti Squash Pasta

Spaghetti Squash with Brussels Sprouts

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Prep Time 10 min Cook Time 45 min Serves 4 servings     adjust servings

Easy dinner idea!

Ingredients

• 1 spaghetti squash
• 3 cups Brussels sprouts (remove ends and cut in half)
• 1 yellow onion diced
• 1/2 cup veggie broth
• 2 tsp minced garlic
• 1/2 tsp chili powder
• Sea salt to taste
• Top with pepitas (optional)

Instructions

1. Took cook the squash in the instant pot , put a little water at the bottom, put the squash on the rack whole, and cook on manual for 15 minutes.
2. Too cook the squash in the oven, preheat to 400. Cut the squash in half and place face down on a lined baking sheet . Bake for 45 minutes.
3. In a large saute pan, add Brussels, onions, garlic, and veggie broth. Cook on medium high covered for 5 minutes, then remove the lid and cook off the veggie broth. About 7-10 minutes. Remove from heat and add the spices and spaghetti squash. Mix well. Serve immediately.

by Melissa King

Recipe Notes

This should keep for at least 4 days in the fridge. I bet you can also freeze it. Enjoy!