Instant Pot Spaghetti Squash Primavera

Name: Instant Pot Spaghetti Squash Primavera
Total time: 65
Yield: 4
Ingredients: 1 (3 pound) spaghetti squash, halved across the middle and seeds removed; 1 cup water; 3 tablespoons olive oil, divided; 0.5 sweet onion, diced; 0.5 red bell pepper, diced; 1 carrot, thinly sliced; 1 teaspoon Italian seasoning; 1 teaspoon kosher salt; ground black pepper to taste; 1 zucchini, diced; 1 cup yellow cherry tomatoes, halved; 1 clove garlic, minced; 2 teaspoons lemon juice; 1 lemon, zested; 2 tablespoons chopped fresh basil; 2 tablespoons fresh parsley

Recipe by Bibi from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

4 servings

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1 (3 pound) spaghetti squash, halved across the middle and seeds removed
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1 cup water
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3 tablespoons olive oil, divided
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0.5 sweet onion, diced
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0.5 red bell pepper, diced
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1 carrot, thinly sliced
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1 teaspoon Italian seasoning
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1 teaspoon kosher salt

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ground black pepper to taste
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1 zucchini, diced
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1 cup yellow cherry tomatoes, halved
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1 clove garlic, minced
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2 teaspoons lemon juice
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1 lemon, zested
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2 tablespoons chopped fresh basil
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2 tablespoons fresh parsley

Instructions

Place spaghetti squash, cut-sides down, on a steaming rack inside a multi-functional pressure cooker (such as Instant Pot). Add water. 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 the lid. Transfer squash to a plate and scrape flesh into spaghetti strands with a fork. Empty, rinse, and dry pressure cooker pot.
Select Saute function. Add 2 tablespoons oil to the hot pot. Add onion, bell pepper, carrot, Italian seasoning, salt, and black pepper. Cook, stirring frequently, until onion is just tender, about 4 minutes. Add zucchini, tomatoes, garlic, lemon juice, and lemon zest; saute until zucchini is tender-crisp, about 5 minutes.
Add cooked spaghetti squash strands, basil, and parsley to the pot. Stir in remaining 1 tablespoon olive oil and saute until combined, about 2 minutes more.