Instant Pot Spaghetti Squash

Try this fast, healthy, vegan, low carb side dish using spaghetti squash or use it as a substitute for spaghetti noodles! Spaghetti squash is delicious and a great source of vitamin C/ B and Fiber.

1 medium spaghetti squash, halved and seeded
olive oil
kosher salt
1 Tsp garlic powder
1 Tsp onion powder
¼ Tsp red pepper flakes
2 teaspoons white wine vinegar
¼ cup minced fresh parsley
2 tablespoons minced fresh basil
¼ cup nutritional yeast
½ cup pine nuts, toasted
black pepper
INSTRUCTIONS
Cut squash in half the long way.
Add 2 inch water to instant pot. Add trivet and steamer basket.
Place the squash in the basket and cook in the instan pot on manual for 12 minutes or until fork tender. Quick Release when finished.
Let cool about 10 minutes, then scrape the insides with a spoon or fork to pull the strands away from the skin.
To a large bowl with the spaghetti squash, add oil, vinegar, herbs, nutritional yeast, pine nuts and ¼ teaspoon salt.
Taste and add additional salt or pepper if desired.
Eat by itself or with marinara.