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Spaghetti Squash with Garlic, Lemon and Sun-dried Tomatoes
Prep Time
10 mins
Cook Time
25 mins

A low carb and vegetarian dish packed with flavors.

Course: Main Course
Cuisine: American
Keyword: healthy, instant pot, low carb, pressure cooker, spaghetti squash, vegetarian
Servings: 4 people
  • 1 spaghetti squash medium
  • 1 roma tomato
  • 2 lemon juiced
  • 8 cloves garlic minced
  • 1 shallot large, chopped
  • 1/2 cup sun-dried tomatoes
  • 1 tbsp olive oil
  • 1/2 cup parmesan cheese shredded
  • salt and pepper to taste
  1. Cook spaghetti squash in Instant Pot with 1 cup of water for 8 minutes

  2. Quick release, allow to cool, and remove spaghetti squash and liquid from pot. You also finish the next steps in another pot on the stove.

  3. On sauté mode, add oil. Cook shallot for a few minutes, add garlic. Cook garlic for another minute.

  4. Using a fork, separate spaghetti squash "noodles" and place it into pot. Place all other ingredients into pot and cook together for about 5 minutes.

  5. Serve with additional parmesan cheese if you'd like.