Cherry Tomato and Basil-Topped Spaghetti Squash
Fresh cherry tomato(es)
4 cup(s), (2 pints) mixed color, or grape tomatoes, halved or quartered if large
12 leaf/leaves, large size, fresh, thinly sliced
3 medium, finely chopped
¼ tsp(s), or to taste
Uncooked spaghetti squash
3½ pound(s), halved crosswise and seeded
1 oz, shavings (1/4 cup)
- Mix together tomatoes, basil, scallions, oil, vinegar, salt, and pepper in serving bowl. Toss to mix well. Set aside.
- Place wire rack in bottom of 6-quart Instant Pot; add water. Press cut sides of squash halves together to reform squash; place on rack. Press Pressure Cook and select High Pressure; set cooking time for 5 minutes. When time is up, press Cancel to turn off pot. Move steam release valve to Venting position to quickly release pressure. Remove lid. Let squash stand in pot 10 minutes. With tongs, transfer squash to cutting board.
- When squash is cool enough to handle, use fork to scrape squash flesh into spaghetti-like strands into large bowl. Divide squash evenly among 4 plates. Spoon tomato-basil sauce over squash; top with Parmesan.
- Per serving: 2 cups squash, 1 cup sauce, and 1 tablespoon cheese