Are you craving a mouthwatering dish that's both indulgent and healthy? Look no further! This Instant Pot Bacon Parmesan Spaghetti Squash is about to revolutionize your dinner routine. Imagine tender, pasta-like squash strands perfectly coated with crispy bacon and rich Parmesan cheese - a meal so delicious, you won't believe it's actually good for you! In just 25 minutes, you'll transform a humble spaghetti squash into a restaurant-worthy dish that will have your family begging for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1/2 cup bacon, diced
- 1/2 cup parmesan cheese, grated
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare the spaghetti squash by carefully cutting it in half lengthwise using a sharp knife. Use a spoon to remove the seeds and inner stringy pulp from both halves.
- Pour one cup of water into the bottom of the Instant Pot. Place the trivet inside the pot and carefully position the spaghetti squash halves on top of the trivet, cut sides facing up.
- Close the Instant Pot lid, set the valve to sealing position, and cook on high pressure for 7 minutes. Once cooking is complete, perform a quick release of the pressure.
- While the squash is cooking, prepare the bacon. In a skillet, cook the diced bacon over medium heat until crispy and golden brown. Remove bacon and set aside, reserving about 1 tablespoon of bacon fat.
- In the same skillet, sauté minced garlic in the reserved bacon fat for 30-45 seconds until fragrant. Remove from heat and set aside.
- Once the spaghetti squash is cooked, use a fork to gently scrape the interior, creating spaghetti-like strands. Transfer the strands to a large mixing bowl.
- Add the crispy bacon, sautéed garlic, grated Parmesan cheese, olive oil, salt, and pepper to the squash strands. Gently toss to combine all ingredients thoroughly.
- Taste and adjust seasoning as needed. Serve hot, garnished with additional Parmesan cheese and freshly ground black pepper if desired.
Tips
- Choose a ripe spaghetti squash: Look for a squash with a firm, even color and no soft spots.
- Be careful when cutting the squash - use a sharp knife and cut slowly to ensure safety.
- Don't skip the quick release on the Instant Pot to prevent overcooking the squash.
- For extra crispiness, you can briefly broil the finished dish to give the cheese a golden top.
- If you prefer a vegetarian version, replace bacon with sun-dried tomatoes or mushrooms.
- Save time by cooking bacon in the oven while the squash is in the Instant Pot.
- Leftovers can be stored in an airtight container for up to 3 days - just reheat gently to maintain texture.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 12g
Protein: 10g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 25mg
