This Instant Pot chicken parm spaghetti squash recipe is a keto-friendly twist on the classic Italian dish. Tender chicken cutlets and savory marinara sauce are layered on top of spaghetti squash strands, then topped with gooey melted cheese for a satisfying low-carb meal.
Ingredients: 1 medium spaghetti squash, halved and seeds removed. 2 boneless, skinless chicken breasts, sliced into thin cutlets. 1 cup marinara sauce sugar-free for keto. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh basil leaves for garnish optional.
Instructions: Place the trivet in the Instant Pot and add 1 cup of water. Place the spaghetti squash halves on the trivet, cut side up. Season the chicken cutlets with salt, pepper, garlic powder, and dried oregano. Pour marinara sauce over the chicken. Lock the lid and set the Instant Pot to Manual/Pressure Cook for 7 minutes. Once done, quick-release pressure and carefully remove the chicken. Using a fork, shred the cooked spaghetti squash into strands. Top each squash half with shredded chicken, marinara sauce, mozzarella, and Parmesan cheese. Set the Instant Pot to Saute mode and cover with a glass lid or loosely with foil. Allow the cheese to melt for 3-4 minutes. Garnish with fresh basil leaves if desired. Serve hot and enjoy!
Shannon D











