- 1 spaghetti squash cut in half lengthwise
Use a spoon to scoop out the seeds from the centers of the spaghetti squash halves.
Pour 1 1/2 cups water into the Instant Pot and place trivet in pot.
Add the squash to the pot, cut sides up.
Place the cover on the pot and set timer to 8 minutes on high pressure (pressure cook setting). It will take the IP around 13 minutes to build up pressure before it begins cooking.
When cooking time is done, do a quick release. When the float valve drops, remove the cover and carefully remove the squash halves.
Use a fork to “shred” the flesh of the squash into spaghetti-like strands. Mix in a few pats of butter and serve!
Calories: 129.33kcal | Carbohydrates: 30.95g | Protein: 3.16g | Fat: 1.25g | Saturated Fat: 0.29g | Sodium: 86.22mg | Fiber: 6.71g | Sugar: 12.12g