Instant Pot Spaghetti Squash
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Instant Pot Spaghetti Squash

Instant Pot Spaghetti Squash: A quick tutorial on how to cook spaghetti squash in the Instant Pot in as little as 9 minutes!Instant Pot Spaghetti Squash: A quick tutorial on how to cook spaghetti squash in the Instant Pot in as little as 9 minutes!
Course Side Dish
Cuisine American
Keyword instant pot spaghetti squash, how to cook spaghetti squash
Servings 4 servings
Calories 75kcal
Author Jessica Burgess

Equipment

Ingredients

  • 1 cup water
  • 1 spaghetti squash

Instructions

  • Wash outside of spaghetti squash
  • Place trivet inside of Instant Pot, pot and pour 1 cup of water in to pot
  • Slice the stem-end of the spaghetti squash off and then slice the squash in half, vertically. You'll need a sharp knife and bee VERY careful as this can be dangerous since the outside is so thick and difficult to cut.
  • Using a spoon, scoop out the inside strands and seeds. Discard.
  • Place the two halves inside of the pot, facing one another.
  • Place the lid on, and turn the vent to the "sealing" position.
  • Pressure cook on "high" and set the timer for 9 minutes.
  • When the timer ends, quick-release the vent (I use my favorite heat-resistant gloves for this) until the valve lowers.
  • Once valve has went down, remove the lid and squash and transfer them to a plate or cutting board.
  • Using a fork, turn the fork upside down and begin scraping the insides of the squash by starting at the vertical-top part of the squash and pulling the fork towards you. This will create a "spaghetti-like" texture.
  • Serve warm with desired seasonings, sauces, spices.

Video

Notes

BE VERY careful cutting the spaghetti squash in half. This can be very dangerous!

Nutrition

Serving: 1serving | Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg