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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
10 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

    Cup of Yum
  1. Cut the squash in half. Scoop out the seeds and membranes from inside the squash.
  2. Add water to the Instant Pot, and place the trivet in the pot. Put the spaghetti squash on top of the trivet.
  3. Close the Instant Pot lid and turn the valve to sealing.
  4. Set manual pressure time of 7 minutes. Do a quick pressure release.
  5. Remove the squash from the pot and scoop squash "noodles" out, or eat straight from the squash skin.

Nutrition Information

Calories 299kcal (15%) Carbohydrates 66g (22%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 176mg (7%) Potassium 1042mg (30%) Fiber 14g (56%) Sugar 26g (52%) Vitamin A 1160IU (23%) Vitamin C 20.3mg (23%) Calcium 222mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

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.