Instant Pot Spaghetti Squash
Instant Pot Spaghetti Squash is cooked in your electric pressure cooker and is a healthy and easy way to cook this awesome squash!
Servings: 6 (5 oz)
Ingredients
- 1 2-3 lb Spaghetti Squash
- 1 ½ cups Water, for the pressure cooker
Instructions
- Cut Squash in half crossways.
- Remove seeds.
- Put the trivet in the Instant Pot and add the water.
- Place the squash halves in the Instant Pot however they fit best.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Manual (or Pressure Cook) button, and then the +/- button or dial to choose 8 minutes*. High pressure.
- When cook cycle ends, turn off the pot and do a Quick Release of the steam.
- When all of the steam is out and the pin in the lid has dropped, carefully open the lid facing it away from you.
- Carefully remove the squash, using tongs, and place it in a bowl to cool a bit.
- Use a fork to gently scrape the flesh (spaghetti) out and put it in a bowl.
- Use in your favorite recipe!
Notes
Larger or smaller squashes may need more or less time. If you like a crunchier result, shorten the cook time by a minute or two. You may need to experiment a little to get your perfect tenderness. If you aren't sure, just cook one half of the squash first and use that as a test.
Nutrition
Calories: 43kcal
