Step 1: Steam the Squash and Potatoes

Add 1 cup of water to your saucepan or Instant Pot and insert a steamer basket. Slice the spaghetti squash in half lengthwise after removing the ends and place it cut side down. Cut your potatoes in half and place them in the basket as well. Simmer for 20 minutes in a saucepan or select the STEAM setting on your Instant Pot for 12 minutes, followed by a 5-minute natural pressure release.

Step 2: Prepare the Vegetable Topping

While the squash steams, prepare your veggie mixture. Chop the zucchini, tomatoes, eggplant, or peppers into half-inch cubes. Finely chop the onions and garlic. Once the potatoes are cool enough to handle, chop them into half-inch pieces. Toss everything in a bowl with olive oil, salt, and pepper, mixing thoroughly to ensure even seasoning.

Step 3: Assemble and Bake

Preheat your oven to 375 degrees Fahrenheit. Once the squash is cool, scoop out the seeds and scrape the flesh into a bowl. Season with ghee, salt, pepper, and cumin. Spread this mixture onto your baking tray, layer the prepared vegetables on top, and cover with aluminum foil. Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until the vegetables are golden and tender.

Step 4: Final Touch

If you are using cheese or nuts, sprinkle them over the top during the final few minutes of baking. Watch closely until the cheese is bubbling or the nuts are toasted to perfection.

Pro Tips

• Always taste a piece of potato before baking to ensure the salt level is to your liking.
• To get those perfect “spaghetti” strands, use a fork to gently rake the flesh after scooping it out of the shell.
• Don’t overcrowd your baking sheet; giving the vegetables space ensures they roast rather than steam.
• Add the cheese only in the last 3-5 minutes to prevent burning.