5 from 6 votes
Instant Pot Spaghetti Squash
Learn how to cook spaghetti squash in the instant pot with this easy spaghetti squash recipe!
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
servings
Calories:
75 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 medium spaghetti squash
- 1 cup water
- salt to taste
- black pepper to taste
- olive oil to taste
- pasta sauce (optional)
- Parmesan Cheese optional, grated
- parsley optional, or basil, fresh
Instructions
- Use a sharp knife to carefully cut the spaghetti squash in half lengthwise. Scrape out the seeds with a spoon and discard.
- Place 1 cup water and trivet into a 6 quart pressure cooker or Instant Pot. Place spaghetti squash on the trivet, close and secure the lid. Cook on High Pressure for 15 minutes, carefully performing a quick release at the end of the cook time.
- Carefully transfer spaghetti squash to a cutting board. Use a fork to gently pull the spaghetti strands of flesh away from the skin.
- Season to taste with salt, pepper and a drizzle of oil, if desired. You can slo serve the squash with pasta sauce, Parmesan cheese or parsley and basil.
Cup of Yum
Notes
- Nutritional information does not include pasta sauce, cheese or additional toppings.
Nutrition Information
Calories
75kcal
(4%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
44mg
(2%)
Potassium
261mg
(6%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
290IU
(6%)
Vitamin C
5mg
(6%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 75
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 44mg | 2% |
| Potassium | 261mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.