Instant Pot Spaghetti Squash
User Reviews
5
Instant Pot Spaghetti Squash
Description
The recipe begins by cutting a spaghetti squash in half widthwise and removing the seeds. The squash halves are drizzled with olive oil and seasoned before being placed on a trivet inside the Instant Pot with water. Cooking at high pressure for 7 minutes softens the squash perfectly.
Once cooked and cooled slightly, the squash flesh is scraped out with a fork into spaghetti-like strands. Allowing the strands to drain in a colander for ten minutes removes excess water, resulting in a more palatable texture.
The squash can be served warm and seasoned further to taste. Its mild flavor and noodle-like consistency make it a useful vegetable base or side dish.
From the notes, using a towel to stabilize the squash during cutting prevents slipping. Storing cooked squash in an airtight container in the fridge can keep it fresh for up to a week.
Ingredients
- 1 spaghetti squash
- 1 cup water
- 1-2 Tablespoon olive oil
- salt to taste
- black pepper to taste
Instructions
- Cut the spaghetti squash in half widthwise (not lengthwise) and scoop out the seeds.
- Drizzle some olive oil over the spaghetti squash and season with salt and pepper.
- Pour 1 cup of water in the inner pot of the Instant Pot and place the squash halves on a trivet in the pressure cooker.
- Close the lid, turn the valve to sealing and cook on High Pressure for 7 minutes. When done, carefully turn the valve to venting and release pressure quickly.
- Carefully remove the spaghetti squash from the Instant Pot and allow the squash to cool slightly. Use a fork to scrape out the squash into strands.
- Place the noodles in a colander or strainer and let them drain for 10 minutes to remove any extra moisture.
- Serve warm and adjust seasoning if necessary.
Notes
- Place a towel under the squash when cutting to prevent it from rolling.
- Scoop seeds out with a spoon or melon baller for ease.
- Use a trivet in the Instant Pot to keep squash halves from burning on the bottom.
- Drain the squash strands for 10 minutes before serving to reduce moisture.
- Store cooked spaghetti squash in an airtight container in the fridge for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 103mg | 4% |
| Potassium | 521mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 579IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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