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Instant Pot Spaghetti Squash
This Instant Pot Spaghetti Squash Alfredo is creamy, cozy, and ready in just 30 minutes. Made with tender squash “noodles” in a rich, dairy-free sauce with mushrooms and nutritional yeast–the ultimate vegan comfort food.
Servings: 4 servings
Ingredients
- 1 medium spaghetti squash 3.5 pounds
- 1 tbsp extra virgin olive oil
- 2 medium shallots minced
- 10 oz baby bella mushrooms thinly sliced
- 1 cup plain unsweetened soy milk or other non-dairy milk
- 1 tbsp arrowroot powder or cornstarch
- 1/4 cup vegetable stock or 2 tsp vegetable Better Than Bouillon dissolved in 1/4 cup hot water
- 1/2 cup nutritional yeast
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1-2 tbsp fresh lemon juice or bottled juice
- 1 tsp sea salt plus more to taste
Instructions
- Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
- Add 1 cup of water and a steam grate to the Instant Pot. Place the squash halves inside, seal the lid, and pressure cook spaghetti squash on HIGH for 10 minutes.
- Once done cooking, quick-release the pressure from the Instant Pot.
- Carefully remove the spaghetti squash from the Instant Pot. Let it cool at room temperature for 10-15 minutes or until cool enough to safely handle.
- Use a fork to pull or shred the strands into spaghetti-like pieces.
- Warm oil in the skillet on medium heat, and add the shallots. Sauté until tender. Add the mushrooms with a pinch of salt and cook until softened, about 8 minutes.
- In a small bowl, whisk the non-dairy milk and arrowroot until well combined. Pour the mixture into the skillet along with the vegetable stock, nutritional yeast, garlic powder, onion powder, lemon juice, and salt. Bring to a simmer and cook for 3-5 minutes until thickened and creamy.
- Toss the spaghetti squash strands with the Alfredo sauce. If the sauce thickens too much, add a splash of non-dairy milk to loosen it. Season the sauce to taste with salt, pepper, and/or lemon juice.
- Garnish the spaghetti squash with red chili flakes, black pepper, and fresh parsley and enjoy hot!
Video
Notes
Storage Directions
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing—the squash’s texture breaks down upon thawing.
- Reheating: Warm gently on the stovetop or in the microwave with a splash of non-dairy milk to keep the sauce creamy.
- Use a sharp knife. I recommend a chef’s knife or another knife with an extended tang, allowing you to get good leverage while cutting the firm squash.
- Cut the squash lengthwise for longer strands. This creates longer, spaghetti-like noodles that hold up better in the sauce.
- Avoid overcooking the squash. Overcooking can create a mushy texture. Stick to 10 minutes in the Instant Pot for tender, spaghetti-like strands.
- Cool the squash before shredding. The strands come out cleaner and firmer if you allow the squash to rest for a few minutes after cooking.
- Season the squash. Before mixing with the Alfredo, toss the cooked strands with a little olive oil, salt, and pepper to build flavor.
- Use unsweetened milk. Choose a plain, unsweetened plant-based milk to keep the flavor savory.
- Adjust the sauce thickness. Add more soy milk if needed after mixing in the squash. Add more arrowroot powder if the sauce is too thin.
Nutrition
Calories: 147kcal | Carbohydrates: 26g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 943mg | Potassium: 822mg | Fiber: 6g | Sugar: 9g | Vitamin A: 416IU | Vitamin C: 8mg | Calcium: 152mg | Iron: 2mg