Instant Pot Spaghetti Squash with Roasted Garlic Mushroom Cream Sauce

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Delicious, naturally gluten free and even low carb.

Instant Pot Spaghetti Squash

1 cup water
1 spaghetti squash
1 sprig rosemary (optional)

Prepare the spaghetti squash by cutting a thin slice off both ends and splitting it down the middle.

image of spaghetti squash cut open — cut squash

Scoop out the seeds and loose pulp the same way you would clean out a pumpkin.

image of spaghetti squash with seeds and pulp removed — cleaned squash

Pour the water into the pressure cooker. Place one half of the squash in cut side up. Lay the spring of rosemary on the cut side. Place the other half cut side down across the first half.

image of squash and rosemary arranged inside pressure cooker — squash in pressure cooker

Cook at High Pressure for 9 minutes. Release pressure.

Remove one half at a time and use a fork to scrap the spaghetti strands into a dish.

image of bowl of cooked spaghetti from the squash — cooked spaghetti strands

Alternatively, roast the spaghetti squash in the oven. It's a very simple process but I'll link to a guide in case you are not familiar with it. Basically, whack off the ends, split it in half, scoop out the seeds, roast cut side down at 400 degrees for about half an hour. The Instant Pot is faster and since it steams rather than roasts the squash you can easily infuse some rosemary flavor into the "spaghetti".

It's early autumn so I happened across some good garlic in the grocery store. If you don't know much about garlic, this is also a good time of year to find a garlic festival and learn about the many wonderful types of garlic that you will almost never be able to find except at your annual garlic festival. Anyway, I picked up some sort of red hardneck garlic, exact variety unknown because the store couldn't be bothered to label it.

Garlic types

Roasting Garlic

Cut off the top of a head of garlic, brush with olive oil, wrap in aluminum foil, bake at 400 degrees F for 30 to 40 minutes. Should be slightly soft and starting to brown.

image of sauce ingredients — ingredients

Roasted Garlic Mushroom Cream Sauce

1 head of garlic, roasted
1 TBSP butter
1/8 tsp salt
1/8 tsp pepper
1/3 c. dry vermouth or white wine
2/3 c. whipping or heavy cream

Melt 1 TBSP butter in heavy skillet over medium heat. Cooked mushrooms with dash of salt and pepper, about 5 minutes.

image of cooking mushrooms — cooking mushrooms

Stir in roasted garlic paste (squeeze the roasted and cooled garlic out of the cloves into the pan). Stir in the dry vermouth. Cook until liquid is reduced by half. Once fully integrated stir in the heavy cream, heat until it starts to bubble. Serve immediately over the spaghetti squash.

image of heating the cream with the cooked mushrooms — heating the cream with the mushrooms

image of mushroom garlic cream sauce over a bowl of spaghetti squash — completed sauce over spaghetti squash

Instant Pot Spaghetti Squash with Roasted Garlic Mushroom Cream Sauce