Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (2)
Instant Pot Spaghetti Squash with Garlic and Herbs
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 11%
CARBS 26G46% OF CAL
5G FIBER0G ADDED10G INTRINSIC11G OTHER10G TOTAL SUGAR
FAT 13G53% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash cooked in a pressure cooker and tossed with garlic, herbs, pine nuts, and parmesan. A light, low-carb vegetable side that cooks in minutes and works with almost any main course.
sideamerican🥘 pressure cookervegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 spaghetti squash (about 3 lbs.)
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons pine nuts (or slivered almonds, plus more for serving)
- 2 cloves garlic (minced)
- 1/4 cup grated parmesan cheese (plus more for serving)
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- kosher salt and black pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 11%
CARBS 26G46% OF CAL
5G FIBER0G ADDED10G INTRINSIC11G OTHER10G TOTAL SUGAR
FAT 13G53% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 495mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 430mg
- Calcium
- 154mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 495MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.