Instant Pot Spaghetti Squash with Parmesan {LOW CALORIE}

Instant Pot Spaghetti Squash with Parmesan

This Instant Pot Spaghetti Squash with Parmesan is just 78 calories for 1/4 of the spaghetti squash!

Cooking spaghetti squash has never been easier… you don’t even have to cut the squash (that’s the hardest part!)

Instant Pot Spaghetti Squash with Parmesan

This instant pot recipe for spaghetti squash is packed full of flavor.

With parmesan cheese, herby sage, lemon juice and zest… The seasoning for spaghetti squash is both light and delicious.

This Instant Pot Spaghetti Squash with Parmesan is just 78 calories!

Instant Pot Spaghetti Squash with Parmesan

This article will supply you with everything you’ll need to make spaghetti squash instant pot recipes.

From a shopping list, to a printable recipe card. We’ll teach you how to cook a spaghetti squash whole in the instant pot, and so much more.

To make this spaghetti squash in instant pot recipe easy, we’ve supplied you with the following helpful sections.

In them you’ll find low calorie tips, a shopping list, and more. You can also skip ahead to the recipe card should you prefer.

What You’ll Find in this Article:

  • Ingredients for Parmesan Spaghetti Squash Recipes (shopping list!)
  • How to Cook Spaghetti Squash in an Instant Pot
  • Instant Pot Spaghetti Squash with Parmesan (recipe card!)
  • Nutrition and Calories in Spaghetti Squash Recipes

Helpful Tip for Shopping: Take a screenshot of the shopping list to your phone. This way you have it at your fingertips the next time you go grocery shopping.

Recipe Card Uses: You can email yourself this recipe card so you can easily search for it (I have a folder in email just for recipes!) Or print it so you have it handy, and can make notes. You can even pin these instant pot spaghetti squash recipes to Pintrest so it is safely stored for you.

Up next, a shopping list for vegetarian spaghetti squash recipes, plus low calorie tips!

Ingredients for Parmesan Spaghetti Squash Recipes

It’s easy to make low calorie recipes with spaghetti squash. It’s already low in calories… so it’s all about the seasoning here!

Low Calorie Tips for Herbed Spaghetti Squash:

  • Skip the Oil… When using the instant pot (unless you’re sautéing) you don’t need oil. Right there you can save 100’s of calories!
  • Sharp Cheese… The sharper the better! When you use sharp cheese (like parmesan) you don’t need as much as the flavor is already super strong! A little goes a long way with sharp cheese.
  • Lemon Zest… Zero calories, and so much flavor! We zest the lemon before we cut it, and use these wonderful flakes to season the recipe.
Instant Pot Spaghetti Squash with Parmesan

Shopping List for Parmesan Spaghetti Squash Recipe:

  • Spaghetti squash
  • Lemon
  • Sage leaves 
  • Parmesan cheese (or nutritional yeast)

Special Tip: You can find all the measurements in the recipe card below. There you can choose how many servings for spaghetti squash healthy recipes you want to make, and it will do all the measurement math for you! All of the ingredients for this spaghetti squash recipe can be doubled or tripled with the click of a button.

Up next, how to cook a spaghetti squash in an instant pot, whole!

How to Cook Spaghetti Squash in an Instant Pot

Cooking a spaghetti squash is easy… cutting it is downright dangerous! I have a friend (who grew up on a farm so she knows!) that keeps a kitchen hatchet for these squashes… Yes, a hatchet, a small axe!

But if you make a spaghetti squash in an instant pot… you don’t even have to cut it in half!

Save your sanity (and maybe your fingers) and try this method. It makes spaghetti squash recipes healthy (no oil needed) and safe.

Spaghetti Squash How to Cook Whole:

  1. Use a knife to pierce the spaghetti squash all over.
  2. Add the metal trivet and 1 cup water to the Instant Pot.
  3. Place the whole spaghetti squash into the Instant pot, and cover.
  4. Cook on high pressure for 15 minutes.
  5. Do a manual release and carefully (with oven mitts on) move the spaghetti squash to a cutting board.
  6. Cool for 10 minutes, then cut in half and remove all the seeds.
  7. Shred the spaghetti squash with a fork. Move the spaghetti squash to a large bowl.
  8. Zest the lemon over the spaghetti squash, and add the sage.
  9. Cut the lemon in half and squeeze 1/2 the lemon juice over the spaghetti squash and toss together.
  10. At this point, you can add the spaghetti squash back to the hulls, or serve it on plates.
  11. Sprinkle with cheese (or nutritional yeast for a vegan option) and serve hot with lemon slices on the side.

Special Tip: You can find these directions, along with measurements, nutrition and more in the sharable recipe card in the next section!

Up next, a sharable recipe card for the best spaghetti squash vegetarian recipes…

Instant Pot Spaghetti Squash with Parmesan

This herb spaghetti squash parmesan cheese recipe is easy and delicious!

You get to cook the spaghetti squash whole, no cutting (the hardest part!) You’ll never cook a spaghetti squash in the oven again!

These veggie spaghetti squash recipes can easily be modified… Add some diced cooked chicken for protein, or a dash of red pepper flakes for heat.

Instant Pot Spaghetti Squash with Parmesan

Parmesan Herbed Spaghetti Squash Recipe (Just 4 Ingredients!)

Lose Weight By Eating
Have you ever cooked a spaghetti squash whole in an Instant Pot? It's amazing, and below you will learn how!
If you've ever had to cut a spaghetti squash in half, you know how difficult it can be…
But with the lemon herbed spaghetti squash recipe below, you can skip the hard part of cutting the squash, and cook the spaghetti squash whole in the Instant Pot!
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Pressurizing Time: 15 mins
Total Time 35 mins
Course Main Course, Side Dish
Cuisine American, Italian
Servings 4 servings
Calories 78 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1 spaghetti squash
  • 1 lemon
  • 4 sage leaves minced
  • 1/4 cup shredded parmesan cheese or nutritional yeast

Instructions
 

  • Use a knife to pierce the spaghetti squash all over.
  • Add the metal trivet and 1 cup water to the Instant Pot.
  • Place the whole spaghetti squash into the Instant pot, and cover.
  • Cook on high pressure for 15 minutes.
  • Do a manual release and carefully (with oven mitts on) move the spaghetti squash to a cutting board.
  • Cool for 10 minutes, then cut in half and remove all the seeds.
  • Shred the spaghetti squash with a fork. Move the spaghetti squash to a large bowl.
  • Zest the lemon over the spaghetti squash, and add the sage.
  • Cut the lemon in half and squeeze 1/2 the lemon juice over the spaghetti squash and toss together.
  • At this point, you can add the spaghetti squash back to the hulls, or serve it on plates.
  • Sprinkle with cheese (or nutritional yeast for a vegan option) and serve hot with lemon slices on the side.

Notes

Nutrition

Serving: 1cupCalories: 78kcalCarbohydrates: 8.2gProtein: 5.2gFat: 3.6gSaturated Fat: 2.1gCholesterol: 10mgSodium: 147mgPotassium: 119mgFiber: 0.2gSugar: 0.2gCalcium: 150mgIron: 0mg
Keyword Instant Pot, spaghetti squash
Tried this recipe?Let us know how it was!

Nutrition and Calories in Spaghetti Squash Recipes

This low calorie squash recipe is healthy, thanks to the way we cook it… and the low calorie cooking tips above.

If you skipped ahead to the recipe card, you may have missed all the low calorie tips. You can find them in the “Ingredients” Section above.

Make sure to KEEP SCROLLING for more healthy Instant Pot and Vegetarian Recipes…

Instant Pot Spaghetti Squash with Parmesan

What to Read Next:

Lose Weight By Eating Cookbooks

Pin this Recipe to Pintrest:

Instant Pot Spaghetti Squash with Parmesan

Leave a Comment

Your email address will not be published.

Recipe Rating




x