Ingredients
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1 (2 1/2 lbs) spaghetti squash
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1 cup water
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2 tbsp olive oil
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3 slices bacon, chopped
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1 (8 oz) bag spinach
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1/2 tsp garlic powder
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1/4 tsp crushed red pepper
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1/4 cup grated Parmesan cheese
Steps
1
Pierce the spaghetti squash about 10 times all over. Add wire rack to the Instant Pot® or multi-cooker, then add the water. Place spaghetti squash on rack. Seal and set to high pressure. Cook 15 min. Let quick release.
2
Carefully remove spaghetti squash from Instant Pot®. Let cool slightly. Halve lengthwise, removing the seeds. Use a fork to shred strands.
3
Remove water from Instant Pot® and wipe dry. Heat the oil and bacon on the sauté function on medium. Cook 4 min., until bacon is almost crisp, stirring often. In batches, stir in the spinach, cooking until wilted. Press cancel to turn off Instant Pot®.
4
Return spaghetti squash strands to Instant Pot®, along with the garlic powder and crushed red pepper. Season with salt and pepper to taste. Toss together to combine with spinach mixture. Garnish with the Parmesan to serve
Tips
To prepare this recipe without an Instant Pot, halve the squash lengthwise and scrape out seeds. Brush cut-sides with 1 tbsp olive oil. Place squash cut-sides down on a foil-lined rimmed baking sheet and bake in a 400°F oven 45 min.–1 hour., until very tender. Let cool slightly. Using a fork, shred strands. In a 10-inch skillet, heat the oil on medium-high. Cook the bacon 4 min., until almost crisp. Stir in the spinach in batches until wilted. In a bowl, toss spaghetti squash with bacon mixture and remaining ingredients.
