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Instant Pot Stuffed Squash

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Instant Pot Stuffed Squash is a quick, colorful, and hearty dish made with tender squash filled with cauliflower rice, nuts, cranberries, and pomegranate seeds for a festive and nourishing meal.

Ingredients

2 squash, cut in half and de-seeded

250 ml (1 cup) water

Cooking spray

400 g (2 cups) cauliflower rice, dried thoroughly

3 spring onions or scallions, sliced

2–4 tbsp balsamic vinaigrette

4 tbsp chopped pecans

4 tbsp pomegranate seeds

4 tbsp chopped dried cranberries

4 tbsp pumpkin seeds

Instructions

  1. Spray the inside of the squash halves lightly with cooking spray.
  2. Pour 1 cup of water into the Instant Pot and place the trivet inside.
  3. Arrange the squash halves on the trivet, cut side up. Secure the lid, set the valve to sealing, and cook on high pressure for 6–8 minutes depending on the size of the squash. Allow a quick release when done.
  4. While the squash cooks, prepare the filling. In a large bowl, combine cauliflower rice, spring onions, balsamic vinaigrette, pecans, pomegranate seeds, cranberries, and pumpkin seeds. Mix until evenly combined.
  5. Once the squash is cooked, carefully remove it from the Instant Pot and pat dry if needed.
  6. Fill each squash half generously with the cauliflower rice mixture.
  7. Serve warm, garnished with extra seeds or a drizzle of vinaigrette if desired.

Notes

Use acorn or small butternut squash for best results.

Pat cooked squash dry before stuffing to avoid excess moisture.

Prepare filling in advance and assemble just before serving.

Roast squash in the oven as an alternative method.

For a nut-free version, substitute pecans with sunflower or pumpkin seeds.

Nutrition

Find it online: https://familydinnercooking.com/instant-pot-stuffed-squash/