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Description
Learn how to cook spaghetti squash in the Instant Pot for a quick and healthy meal. This recipe is simple, versatile, and perfect for weeknight dinners.
Ingredients
Scale
- 1 medium spaghetti squash (about 2–3 lbs)
- 1/2 cup water
- Salt to taste
- Pepper to taste
Instructions
- Cut the spaghetti squash in half lengthwise.
- Scoop out the seeds and pulp.
- Place the water in the Instant Pot.
- Arrange the squash halves cut-side down on the trivet or directly in the pot.
- Secure the lid and set the vent to sealing.
- Cook on High Pressure for 7-9 minutes, depending on squash size and desired tenderness.
- Allow natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
- Remove the squash from the pot.
- Use a fork to shred the squash into spaghetti-like strands.
- Season with salt and pepper.
Notes
- For softer squash, add 1-2 extra minutes to the cook time.
- You can add herbs or spices to the water for extra flavor.
- Serve with your favorite pasta sauce, pesto, or toppings.
- This is a great base for low-carb meals.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1/4 squash
- Calories: 100
- Sugar: 7g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg