Instant Pot Spaghetti Squash with Chorizo Sauce



Spaghetti Squash in the Instant Pot

  • 1 Spaghetti Squash
  • 12 Cups Water

Chorizo Sauce

  • 1 Pound Chorizo Sausage
  • 1 Tablespoon Olive Oil
  • 10 Ounces Frozen Corn (thawed)
  • 1 Can Diced Tomatoes
  • 1 Onion (diced)
  • 1 Can Black Beans (drained)
  • 1 Tablespoon Chili Pepper
  • 1 Dash Ancho Chili Pepper
  • 1 Teaspooon Cumin
  • 1/2 Teaspoon Dried Oregano
  • 1 Teaspoon Coarse Kosher Salt
  • 1 Teaspoon Coarse Black Pepper
  • 1 Tablespoon Cheese and Sour Cream (optional topping)


Spaghetti Squash in the Instant Pot

  1. Place 1 -2 cups of water in the Instant Pot and turn it on to sauté mode while you gather ingredients.
  2. Add the trivet to the Instant Pot.
  3. Place your spaghetti squash inside.
  4. Make sure the seal is fully in place, and add the lid.
  5. Turn the vent knob to seal the pot.
  6. Turn off sauté mode and set the pot to manual, high pressure for 20 minutes — less if you have a small squash.
  7. Use the quick release method to remove pressure from the pot. That means turn the knob as soon as the pot beeps to signal it is finished.
  8. Carefully remove the spaghetti squash from the Instant Pot to a cutting board. Use a potholder or lifting tool as it will be very hot.
  9. Slice open the spaghetti squash and remove the seeds.
  10. Use a fork to gently scrape out the strings of spaghetti squash and arrange them on your plates.

Chorizo Sausage Sauce Mixture

  1. In the meantime, add one tablespoon of oil to a skillet and heat.
  2. Remove the casings from the chorizo sausage and break it up with a cooking spoon or turner.
  3. Add the remaining ingredients and cook, stirring frequently, until the meat is cooked through.

Putting it all together

  1. Top the spaghetti squash strings with the chorizo sausage mixture and serve as is or top with cheese and sour cream for a nice finish.
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