Instant Pot Cheesy Spaghetti Squash

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 c. water

1 medium spaghetti squash, halved and seeds removed

Kosher salt

Freshly ground black pepper

2 c. baby spinach

1 1/2 c. ricotta

1 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

1 1/2 c. marinara

1/2 lb. fresh mozzarella, thinly sliced

1/4 c. freshly grated Parmesan

Freshly chopped parsley, for garnish

Directions

Place trivet in Instant Pot and pour in water. Season spaghetti squash halves with salt and pepper and place in Instant Pot and lock lid. Set to Pressure Cook on High for 7 minutes. Follow manufacturer's guide for quick release, then unlock lid. Remove squash and let cool until cool enough to handle.

Preheat oven to broil. Using a fork, scrape spaghetti squash strands into a large bowl, reserving squash skins. Add spinach, ricotta, oregano, and red pepper flakes and toss to combine. Place mixture back into squash skins and top with marinara, mozzarella, and Parmesan.

Place squash on a large baking sheet and broil until cheese is melty, 5 minutes. Garnish with parsley to serve.