Using the tip of a sharp, short knife, pierce the spaghetti squash in 7-8 places.
Put 1.5 cups of water into the Instant Pot. Place a steamer rack into the pot. Place the pierced spaghetti squash on the rack.
Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 7 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes.
Remove the squash and cut it open lengthwise, so that you can have long spaghetti-like strands. Put away half for another use.
Drag a fork along the squash to get long strands of spaghetti squash. Measure out 4 cups and set the rest aside for another use (like eating all the time at any excuse.) Save the squash shell since you will be serving your elegant creation in it.
Press Sauté. When the pot is hot, add oil. To the hot oil, add garlic, red pepper, and slivered almonds or pine nuts. Toast for 1 minute without letting the garlic burn. Add in the spinach and salt and stir.
Add in spaghetti squash.
Sprinkle with parmesan cheese just before serving.
Tips And Tricks For Making Garlic Parmesan Spaghetti Squash
Don't skimp on flavorings. This recipe is all about the flavored oil and the cheese, so don’t skimp on either.
Double up. I ask you to use half the squash in this recipe, but of course, you can always use all of it and double all the other ingredients.
Tips and Tricks. See the notes above on how to make Spaghetti squash in your Instant Pot. It's got a lot of tips and tricks that will make this easier for you.
Variations On This Delicious Spaghetti Squash Recipe
Use pine nuts instead of almonds
Add ½ cup of cranberries to the hot oil along with the garlic and red peppers
Add roasted cherry tomatoes to the finished dish
Use feta cheese instead of shredded parmesan.
Add ¼ cup of chopped fresh basil along with the spaghetti squash.
Add tomatoes or cranberries. You can also add cherry tomatoes or cranberries to this recipe for a little pop of color and taste.