Instant Pot Winter Squash Bowl

Directions

• Setup Instant Pot – Pour 1 cup of water into your Instant Pot. Insert the trivet; this will hold the squash off the bottom, preventing scorching (about 1 minute).
• Prepare Squash – Thoroughly pierce the squash all over with a fork. This is crucial as it allows steam to escape and prevents bursting. Place the squash on the trivet (about 1-2 minutes).
• Pressure Cooking – Seal the Instant Pot lid and set for a high-pressure cook of 12 minutes. This method cooks the squash quickly, retaining flavor and texture (about 12 minutes).
• Prepare Ingredients – While the squash cooks, hand-crush the tomatoes in a bowl to maintain a chunky texture in the sauce. Season with a pinch of salt to enhance flavor (about 2-3 minutes).
• Sauté Onions and Garlic – Once the squash is cooked and safely removed, set the Instant Pot to sauté mode. Add half the oil and the onions, cooking until soft and golden. Add garlic and a pinch of red pepper flakes for a spicy note, cooking until fragrant (about 8 minutes).
• Simmer Sauce – Add tomatoes to the pot with onions and garlic. Simmer energetically to reduce and thicken the sauce, checking seasoning and adjusting with salt and more red pepper as necessary (about 10 minutes).
• Prepare Squash Strands – Meanwhile, halve the squash, discard seeds, and use a fork to pull the flesh into strands, mimicking traditional spaghetti (about 5 minutes).
• Final Assembly – Toss the squash strands with remaining olive oil and season with salt. Top with the thickened tomato sauce, sprinkle with Mozzarella cheese and garnish with fresh basil. Optionally, you can broil it for a minute to melt the cheese beautifully (about 2-3 minutes).