Garlic Parm Spaghetti Squash is a delicious side dish option full of antioxidants and vitamins made quick and easy thanks to the Instant Pot!
Spaghetti squash is something that my family had to come around to liking but it is so versatile that it has quickly become a regular side dish in our house.
The instant pot makes this recipe a quick and easy choice, perfect for a weeknight meal. The hint of garlic and the slight heat from the chili flakes wrap the spaghetti squash in flavor and this side dish pretty much goes with anything. Weeknight easy!
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Don’t have an Instant Pot? Bake it in the Oven!
Not everyone has an instant pot (or other similar pressure cooking appliance). If you don’t have one, you can absolutely bake the spaghetti squash in the oven.
Preheat the oven to 400 degrees F and put the rack in the middle.
Cut the spaghetti squash in half and remove the seeds. Using a pastry brush, brush some olive oil over the inside of the spaghetti squash halves. Season generously with salt and pepper to taste.
Place cut side down on parchment lined or a silicone lined baking sheet. Bake for 30-35 minutes until a knife inserted slides through the squash easily.
Once cooked, remove from the oven, flip over and allow to cool for 5-10 minutes. Once cooled, use a fork and scrape the spaghetti squash from the shell.
Continue on at step #5 from the recipe below!
How to Make Garlic Parm Spaghetti Squash (Instant Pot)
Easy side dishes take a lot of pressure off of meal preparation and we are always on the lookout for things that are versatile enough to go with a wide variety of mains.
And did you know that using the instant pot to cook spaghetti squash takes a quarter of the time that baking does? Nope, me neither!
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place a metal rack into the bottom of an instant pot and add 1 cup of water to the bottom. Set the spaghetti squash halves cut side up on the metal rack.
Seal the Instant Pot and cook for 7 minutes at high pressure. When time is up, use the quick release to remove the pressure. Remove the lid and allow the squash to cool slightly to make it easier to handle.
Carefully remove the still warm spaghetti squash and use a fork to shred it. Place into a small bowl.
To the bowl add the butter, olive oil, garlic powder, salt, pepper, red pepper flakes, grated Parmesan cheese and lemon juice. Toss together until the butter has completely melted.
Sprinkle with chopped parsley if desired and serve immediately. Enjoy!
Other Easy Side Dishes you May Like
Pan Fried Brussels Sprouts with Bacon – a perfect side dish – bacon just makes it better!
Oven Roasted Cauliflower – High heat seals in the flavor in this oven roasted marinated cauliflower.
Simple Sauteed Zucchini with Lemon – Tender bites of zucchini cooked with Italian seasoning, a hint of garlic and a burst of fresh lemon.
Melting Baby Potatoes – Crispy edges and flavorful, fluffy insides, these potatoes literally melt in your mouth!
Super Simple Sesame Noodles – Packed full of flavor and simple to make using pantry ingredients!
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Garlic Parm Spaghetti Squash (Instant Pot)
Garlic Parm Spaghetti Squash is a delicious side dish option full of antioxidants and vitamins made quick and easy thanks to the Instant Pot!
Print Recipe Pin Recipe
Cook Time 10 minutes mins
Course Side Dish, Sides
Cuisine American
Servings 4
Ingredients
- 1 small spaghetti squash 1-2 pounds
- 1 cup water
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes optional
- 1/2 cup grated Parmesan cheese
- 1 tsp lemon juice
- 2 tsp chopped fresh parsley optional
Instructions
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place a metal rack into the bottom of an instant pot and add 1 cup of water to the bottom. Set the spaghetti squash halves cut side up on the metal rack.
Seal the Instant Pot and cook for 7 minutes at high pressure. When time is up, use the quick release to remove the pressure. Remove the lid and allow the squash to cool slightly to make it easier to handle.
Carefully remove the still warm spaghetti squash and use a fork to shred it. Place into a small bowl.
To the bowl add the butter, olive oil, garlic powder, salt, pepper, red pepper flakes, grated Parmesan cheese and lemon juice. Toss together until the butter has completely melted.
Sprinkle with chopped parsley if desired and serve immediately. Enjoy!
Keyword garlic, Instant pot, Parmesan, Side Dishes,, Sides, Spaghetti Squash
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Michelle Mundy As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.
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