0 from 24 votes
Instant Pot Spaghetti Squash
Instant Pot Spaghetti Squash is super quick, easy, and makes meal prep a breeze.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
5 mins
Total Time
17 mins
Servings: 1 Squash
Calories: 128 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 medium spaghetti squash (about 2.5-3 pounds)
- 1 cup water
Instructions
- Cut your spaghetti squash in half widthwise.
- Scrape out the seeds from the squash with a spoon, and discard them.
- Place the trivet in the bottom of your Instant Pot and pour in 1 cup of water.
- Place the squash in, cut-side up.
- Close the Instant Pot lid, and make sure the vent is set to “sealing."
- Cook on high pressure for 7 minutes. When the timer goes off, instant-release the pressure carefully, and check and see if the squash is cooked to your liking. You may need another 2-3 minutes of pressure cooking.
- Remove the squash from the Instant Pot and let cool.
- Use a fork to pull it into strands.
Cup of Yum
Nutrition Information
Calories
128kcal
(6%)
Carbohydrates
30.8g
(10%)
Protein
3.1g
(6%)
Fat
1.2g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
0.1g
Sodium
85.9mg
(4%)
Potassium
558mg
(16%)
Fiber
6.7g
(27%)
Sugar
12.1g
(24%)
Vitamin A
500IU
(10%)
Vitamin C
22.3mg
(25%)
Calcium
100mg
(10%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 1Squash
Amount Per Serving
Calories 128
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 30.8g | 10% |
| Protein | 3.1g | 6% |
| Fat | 1.2g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 85.9mg | 4% |
| Potassium | 558mg | 12% |
| Fiber | 6.7g | 27% |
| Sugar | 12.1g | 24% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 22.3mg | 25% |
| Calcium | 100mg | 10% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.