Instant Pot Spaghetti Squash with Chorizo Sauce
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Total Time: 35 minutes
- Yield: 5-6 People 1x
- Category: Main Dish
Ingredients
Scale
Spaghetti Squash in the Instant Pot
- 1 Spaghetti Squash
- 1–2 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)
Instructions
Spaghetti Squash in the Instant Pot
- Place 1 -2 cups of water in the Instant Pot and turn it on to sauté mode while you gather ingredients.
- Add the trivet to the Instant Pot.
- Place your spaghetti squash inside.
- Make sure the seal is fully in place, and add the lid.
- Turn the vent knob to seal the pot.
- Turn off sauté mode and set the pot to manual, high pressure for 20 minutes — less if you have a small squash.
- 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.
- 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.
- Slice open the spaghetti squash and remove the seeds.
- Use a fork to gently scrape out the strings of spaghetti squash and arrange them on your plates.
Chorizo Sausage Sauce Mixture
- In the meantime, add one tablespoon of oil to a skillet and heat.
- Remove the casings from the chorizo sausage and break it up with a cooking spoon or turner.
- Add the remaining ingredients and cook, stirring frequently, until the meat is cooked through.
Putting it all together
- 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.
