Spaghetti Squash
User Reviews
5
Spaghetti Squash
Description
Spaghetti Squash is prepared by halving the squash lengthwise and removing the seeds, then pressure cooking it with a small amount of water. The high-pressure environment cooks the squash quickly while maintaining moisture. Once cooked, a fork is used to separate the flesh into thin, spaghetti-like strands. The texture is tender but with a slight firmness, offering a mild sweetness characteristic of the squash. Seasoning with salt and black pepper enhances its natural flavor without overpowering it.
This squash can be served as a low-carb or gluten-free alternative to traditional pasta or used as a side dish accompanying a variety of meals. Its neutral flavor allows for pairing with tomato sauces, olive oil and garlic, or simply butter and herbs.
Ingredients
- 1 spaghetti squash
- 1 cup water
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- cut the Spaghetti squash lengthwise. Scoop out the seeds with a giant spoon.
- Place in the Electric pressure cooker on top of each other (cut sides up).
- Pour 1 cup of water in the pressure cooker.
- Add the lid making sure it is set to sealing.
- Click the manual button (high pressure) and set the timer for 5 minutes.
- Once it is complete do a quick release.
- Use a fork to "shred" the squash so it looks like spaghetti.
- Season with salt and pepper and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1339mg | 56% |
| Potassium | 1056mg | 22% |
| Fiber | 15g | 60% |
| Sugar | 27g | 54% |
| Vitamin A | 1164IU | 23% |
| Vitamin C | 20mg | 22% |
| Calcium | 234mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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