Name: Quick Spaghetti Squash with Mushroom Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: US
Ingredients: 1 small spaghetti squash, halved and seeded; 1 cup water; 1 tablespoon olive oil, or to taste; 1 small onion, chopped; 6 sprigs fresh thyme; 1 (8 ounce) package sliced button mushrooms; 0.25 teaspoon garlic salt, or more to taste; Ground black pepper to taste; 0.33333334326744 cup pine nuts

Spaghetti Squash

Instant Pot Spaghetti Squash with Sauteed Mushrooms

Jul 29, 2025
by Adrianna Schiller
- 5.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

15 mins
COOK TIME

30 mins
TOTAL TIME

55 mins
SERVING

4 People
VIEWS

3

Embrace the ease of the Instant Pot with this vibrant spaghetti squash dish, featuring earthy sauteed mushrooms. A delightful and nourishing vegan option that's ready in a flash!

Ingridients

Adjust Servings

1 small spaghetti squash, halved and seeded

1 cup water

1 tablespoon olive oil, or to taste

1 small onion, chopped

6 sprigs fresh thyme

1 (8 ounce) package sliced button mushrooms

0.25 teaspoon garlic salt, or more to taste

Ground black pepper to taste

0.33333334326744 cup pine nuts

Nutrition

Carbohydrate

13 g
Fiber

2 g
Protein

6 g
Saturated Fat

2 g
Sodium

139 mg
Sugar

2 g
Fat

10 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare the Squash: Place the steam rack inside the Instant Pot. Add water to the pot. Place spaghetti squash onto the rack. Close and lock the lid. Select high pressure and set the timer for 10 minutes. (Estimated time: 1 minute)

02

Step

Pressure Cook: Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions (Estimated time: 10 to 40 minutes). Scrape the cooked squash into a bowl, separating it into strands.

03

Step

Sauté Aromatics: While the squash is cooking, heat olive oil in a large skillet over medium-high heat. Add chopped onion and fresh thyme sprigs. Sauté until the onions are softened and translucent (Estimated time: 3-5 minutes).

04

Step

Add Mushrooms: Add sliced button mushrooms, garlic salt, and black pepper to the skillet. Sauté until the mushrooms have released their liquid and are tender (Estimated time: 3-5 minutes).

05

Step

Toast Pine Nuts: Add pine nuts to the skillet and cook, stirring frequently, until lightly toasted and fragrant (Estimated time: 2 minutes).

06

Step

Combine and Serve: Add the cooked spaghetti squash to the skillet with the mushroom mixture. Season with additional garlic salt and black pepper to taste. Cook for 1 minute more, allowing the flavors to meld. Remove thyme sprigs before serving.

For a richer flavor, consider using a blend of wild mushrooms in addition to button mushrooms.
To add a touch of brightness, squeeze a lemon wedge over the finished dish before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a non-vegan version, consider adding a knob of butter to the mushroom mixture for extra richness.

Adrianna Schiller

Written by

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