Add squash mixture to your instant pot cut and dice your remaining onion and add it in. Cover and cook on low for 4 6 hours.
Then stir in the garlic cloves salt pepper and red pepper flakes.
Instant pot squash casserole. Stir your squash mixture until the soup and squash come to a harmonious mixed balance. Season with salt and black pepper to taste and toss to combine. In the meantime cook cornbread according to package directions.
Place the butter and olive oil into the instant pot and let the butter completely melt. Press cancel to turn off the instant pot. Let it cook for 1 2 minutes until the garlic is lightly browned careful to not burn it.
5 secure the lid on the instant pot and pressure cook on high for 1 minute. Saute until onion is almost translucent. Drain 1 2 the liquid from the sauteed squash.
Place back on flame and add in your cream of mushroom soup. Spray an 8 8 pan with no stick spray. Cook for 2 minutes then add the minced garlic and cook for 1 more minute.
I used jiffy when squash is done add to another bowl and mix with salt and pepper cream of celery and eggs. Arrange the spaghetti squash rings over the top of the sauce in the instant pot. Melt the butter in a small frying pan and add the shallot.
Cut the spaghetti squash in half widthwise so it will fit into the instant pot ip. Prepare the cracker topping by crushing the crackers and combining them with melted butter. Place cut zucchini and yellow squash in crock pot.
How to make squash casserole preheat your oven to 350f 180c gas 4. Bake uncovered for another 15 minutes until casserole is cooked through and bubbling. Pre heat oven to 375.
Your squash should be done in about 20 minutes. In a large bowl stir together all ingredients reserving 3 4 cup of cheese. Place squash mixture into a casserole dish.
Cover and bake for 45 minutes. Scrape into a deep 9×13 inch casserole dish and sprinkle with the reserved 3 4 cup of cheese. Sprinkle with pepper italian seasoning garlic powder and sea salt.
Pour the marinara sauce over the top of the squash rings. They will be super soft and somewhat mushy. Combine the butternut squash apples red onion 2 tablespoons melted coconut oil sage and thyme in a large mixing bowl.
Transfer butternut squash into a stackable instant pot pan insert and spread in an even layer. Top with butter pieces cheese and pork rinds. Add the zucchini and squash to the pan.
Add the steamer basket to the ip and then 1 cup of water. Slice and steam the squash for 10 minutes to soften it. For oven directions see notes scoop out the seeds with a spoon or your hands.