Ingredients
4
4 servings
- •1 (3 pound) spaghetti squash, halved and seeded
- •1 cup vegetable broth
- •1 sprig chopped fresh rosemary
- •½ teaspoon salt
- •2 cups fresh basil leaves
- •⅔ cup olive oil
- •¼ cup pine nuts
- •2 tablespoons nutritional yeast
- •2 cloves garlic
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
Instructions
- Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.
- Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor; pulse until smooth. Serve on top of spaghetti squash.
Nutritional Facts
Per 4 servings
- Calories: 500
- Carbohydrate: 28g
- Fat: 43g
- Fiber: 2g
- Protein: 7g
- Sugar: 1g
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