Instant Pot Spaghetti Squash
User Reviews
5
-
Prep Time
5 mins
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Cook Time
7 mins
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Total Time
12 mins
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Servings
2 servings
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Calories
150 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Instant Pot Spaghetti Squash
Description
The spaghetti squash is sliced lengthwise and seeds are removed before placing the halves on a trivet inside the Instant Pot with a cup of water. The pressure cook function cooks the squash for 7 minutes at high pressure, with a natural pressure build-up preceding the timer. After quick releasing the steam and opening the lid, a fork separates tender cooked squash into strands suitable for use as a pasta substitute or side dish. Additional seasoning beyond salt and pepper can be applied as desired.
This preparation delivers soft but slightly firm strands reminiscent of spaghetti, ideal for serving with sauces or incorporated into recipes that call for a noodle texture but with fewer carbohydrates. It can be a healthy vegetable base for many meals.
Leftover cooked spaghetti squash stores well in an airtight container in the refrigerator for up to five days.
Ingredients
- 1 spaghetti squash about 3 pounds
- 1 cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cut the spaghetti squash in half lengthwise and scoop out the sides in the center.
- Pour the water into the instant pot. Add the trivet and place the cut spaghetti squash directly on the trivet. Season with salt, pepper and any other seasoning.
- Place the lid on and move the valve to sealing. Press pressure cook and set the timer to 7 minutes high pressure. You’ll notice the Instant Pot will start to come to pressure first and then the timer will begin. It can take 8-10 minutes to come to pressure.
- When the cook time is up, carefully turn the steam release valve to venting to do a quick release of any remaining steam pressure.
- Carefully open and remove the lid. Use a fork to check that the squash is tender and cooked to your desired doneness. If it’s not, seal again and cook for an additional 1-2 minutes.
- Pull the squash strands apart with a fork and use as desired in a recipe.
Notes
- Store cooked spaghetti squash in an airtight container for up to 5 days in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 669mg | 28% |
| Potassium | 525mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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