Spaghetti Squash in Instant Pot Recipe
Spaghetti Squash in Instant Pot cooks quickly and tastes great with butter or spaghetti sauce served over top! Enjoy the fast cook time in your pressure cooker.
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Servings: 2
Calories: 129.33kcal
Equipment
- Pressure Cooker
Ingredients
- 1 spaghetti squash cut in half lengthwise
Instructions
- 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!
Notes
- Serving spaghetti squash can be really simple! A pat of butter is all you need to dress this side dish up. Parmesan cheese sprinkled over top tastes great, too.
- Take advantage of the thick skin and use it as a built-in bowl!
- It is called spaghetti squash for a reason! The flesh resembles thin spaghetti noodles, so see this as an opportunity to make pasta night healthier by using spaghetti squash in place of traditional noodles.
- It can be TOUGH to cut one of these beauties, so be careful! Use a sharp chef knife, if possible. Cut 1-inch "markers" down the length of one side as a template for where you plan to cut, one side at a time.
Nutrition
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
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