Instant Pot Spaghetti Squash
Ditch the oven and make this Instant Pot Spaghetti Squash instead. This easy, step-by-step guide shows you how to make tender squash for a low-carb pasta swap or a quick veggie side dish.
Servings: 4
Equipment
- Instant Pot/pressure cooker
Instructions
- Use a sharp knife to slice spaghetti squash length-ways. Then, use a spoon to scrape out the seeds.
- Pour water into the bottom of your Instant Pot, then place the wire rack into the pot and lay the spaghetti squash face down onto the rack.
- Press "pressure cook" and set it for either 8 minutes for a smaller size spaghetti squash, or 12 minutes for a large spaghetti squash. Close the lid and let the Instant pot do the work! It will take 10 minutes or so for it to heat up, then it will begin counting down. Once the timer goes off, wait 5 minutes for the pressure to naturally release, then manually release the pressure.
- Wait a few minutes before carefully removing the squash from the Instant Pot. Use a fork to scrape the "spaghetti" out. Eat it as-is, topped with marinara sauce, or in one of the spaghetti squash recipes mentioned in this post.
- Enjoy!
Notes
-Wait at least 5 minutes for spaghetti squash to cool before scraping it out-- it will be VERY hot!
*Calories are per serving and are an estimation
Nutrition
Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
