Instant Pot Cheesy Garlic Spaghetti Squash

Easy cheesy spaghetti squash cooked entirely in the Instant Pot.

Ingredients:

•  2 lb spaghetti squash
•  4 tbsp butter
•  4 garlic cloves minced
•  1 cup broccoli florets cut into bite-sized pieces
•  2 tbsp chicken broth
•  1/2 cup grated Parmesan cheese plus additional for garnish
•  ½ cup shredded mozzarella cheese
•  fresh ground black pepper

Directions:

1. Pierce the squash all over with a sharp knife, making ½ inch cuts into the skin, so that the squash can vent when cooking. I  made about 20 cuts, spacing the piercings about 1 inch apart.
2. Add 1 cup of water to Instant Pot. Place in trivet. Place squash on trivet.
3. Seal and cook on high pressure for 15 minutes. Perform a quick release when it is finished cooking.
4. Carefully remove squash and set aside to allow to cool slightly.
5. Drain water from Instant Pot and set to saute function. Add in garlic and butter. Cook until butter is melted. Add in broccoli and broth and cook until broccoli is tender but still crisp. Switch Instant Pot to warm function.
6. Slice squash in half. Scoop and remove seeds. Shred squash with a fork. Add shredded squash into Instant Pot. Add in cheese. Toss squash in cheese until evenly coated and cheese is melted. If mixture gets too dry, you can add a little more chicken broth. 
7. Garnish with fresh ground pepper and more Parmesan cheese if desired.

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