0 from 0 votes
Instant Pot Spaghetti Squash {gluten-free}
This Instant Pot spaghetti squash is a simple low carb, gluten-free alternative to pasta. And it's so tasty, you won't even miss the noodles. Top it with your favorite sauce, fresh veggies, or dairy-free cheese for a hearty vegan dish that will please all the pasta-lovers out there!
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
Servings:
4
people
Calories:
299 kcal
Course:
Main Course
Cuisine:
American, Vegetarian, Vegan, gluten-free
Ingredients
- 1 medium spaghetti squash about 2 pounds
- 1 cup water
SUPPLIES NEEDED:
- Instant Pot
- Trivet for Instant Pot
Instructions
- Cut the squash in half. Scoop out the seeds and membranes from inside the squash.
- Add water to the Instant Pot, and place the trivet in the pot. Put the spaghetti squash on top of the trivet.
- Close the Instant Pot lid and turn the valve to sealing.
- Set manual pressure time of 7 minutes. Do a quick pressure release.
- Remove the squash from the pot and scoop squash "noodles" out, or eat straight from the squash skin.
Cup of Yum
Nutrition Information
Calories
299kcal
(15%)
Carbohydrates
66g
(22%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
176mg
(7%)
Potassium
1042mg
(22%)
Fiber
14g
(56%)
Sugar
26g
(52%)
Vitamin A
1160IU
(23%)
Vitamin C
20.3mg
(23%)
Calcium
222mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 299
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 176mg | 7% |
| Potassium | 1042mg | 22% |
| Fiber | 14g | 56% |
| Sugar | 26g | 52% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 20.3mg | 23% |
| Calcium | 222mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.