Quick and easy Spaghetti Squash is cooked perfectly with the help of your Instant Pot or Pressure Cooker!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner, lunch, Side Dish
Cuisine: American
Keyword: instant pot, spaghetti squash
Servings: 4
Calories: 75kcal
Author: Kellie
Cost: $5
Equipment
Instant Pot
Ingredients
1spaghetti squash
kosher salt and fresh ground pepper
1cupwater
Instructions
Using a large, sharp knife, carefully cut the spaghetti squash in half lengthwise through the stem end.
Scoop out the seeds with a spoon and discard. (Or save the seeds and roast them.)
Place the trivet or steamer basket in the bottom of the Instant Pot or pressure cooker and add the water to the bottom.
Arrange the cut squash halves on top of the trivet and replace the lid. Switch the steam release valve on the lid to the Sealing position.
Using the pressure cook or manual control button, set the Instant Pot to cook at high pressure for 7 minutes. (The pressure cooker will take approximately 10 minutes to build pressure before the cooking cycle begins so plan accordingly.)
Once the timer goes off, manually release the remaining steam by turning the steam release valve to Venting. When all of the steam has been released and the floating valve in the lid drops, you can remove the lid.
Drain any water that’s collected in your squash and then shred the spaghetti squash into strands using a fork.
Serve your cooked squash in your favorite recipe or drizzle with olive oil, garlic powder and crushed red pepper for a simple and light dinner.
Notes
Leftover squash can be stored in an airtight container in the refrigerator for up to a week.