Spaghetti Squash with Mushrooms and Pancetta
By :No Pressure Cookbook by Laurel Randolph
Print Recipe
Spaghetti squash is a magical vegetable that starts out as a hard, unassuming squash and turns into toothsome yellow spaghetti. Steaming is the best method for making this transformation, and a quick trip in the Instant Pot does the trick. Crispy pancetta, savory mushrooms, and salty parmesan are a simple but full-flavored topping for a low-carb dish.
Votes: 3
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 13 minutes
Servings
4-5 servings
Ingredients
  • 2 pounds spaghetti squash
  • 1 cup Water
  • 2 tablespoons olive oil
  • 2 ounces pancetta finely chopped
  • 8 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 teaspoon finely chopped fresh sage leaves optional
  • Salt and pepper
  • 1/4 cup grated parmesan cheese
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 13 minutes
Servings
4-5 servings
Ingredients
  • 2 pounds spaghetti squash
  • 1 cup Water
  • 2 tablespoons olive oil
  • 2 ounces pancetta finely chopped
  • 8 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 teaspoon finely chopped fresh sage leaves optional
  • Salt and pepper
  • 1/4 cup grated parmesan cheese
Votes: 3
Rating: 5
Rate this recipe!
Instructions
  1. CUT the spaghetti squash through the middle rather than longways, creating two circles instead of two ovals. Use a spoon to scoop out all of the pulp and seeds.
  2. ADD the trivet to your Instant Pot and add the water. Place the squash cut side up on the trivet. Secure the lid.
  3. COOK at high pressure for 8 minutes and use a quick release.
  4. MEANWHILE, heat a medium skillet over medium heat. Once hot, add 1 tablespoon oil and the pancetta. Cook for about 1 minute, until starting to crisp up. Add the mushrooms and garlic and sauté for 4 to 5 minutes, until the pancetta is crisp and the mushrooms are tender and browned. Add the sage (if using) and season with salt and pepper. Set aside.
  5. ONCE the pressure has released, carefully remove the hot squash and dump out any water. Let cool for a few minutes until safe to handle. Run a fork around the inside of the squash, following the circle, to release the strands. Continue scraping the squash until all of the meat is free and dump into a bowl.
  6. DRIZZLE the squash strands with 1 tablespoon oil and season with salt and pepper.
  7. Toss. Serve topped with the mushrooms and pancetta followed by the parmesan.
2 replies
  1. Dillo
    Dillo says:

    This is by fAr the best recipe i had made with spaghetti squah. I coukd not find the pancetto, so i got fresh bacon and cut up into small pieces and fried. I Also added just a bit of four cheese rosa sauce and this was wonderfu

  2. nicolettehiett@gmail.com
    nicolettehiett@gmail.com says:

    Great for make ahead meals too! I skipped the saute pan and just did that in the instant pot while the squash was cooling. Just one pan to clean 🙂

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