Ingredients
Units
Scale
- 1 cup water
- 1 whole spaghetti squash (less than 8 inches in length)
Instructions
- Place the trivet inside the base of a 6-quart or 8-quart pressure cooker. Pour in the water and then place the butternut squash on top of the trivet.
- Lock on the lid and make sure the valve is set to “sealing.” Set the time to 18 minutes on high pressure.
- Once the cooking time is complete, let the pressure come down naturally for 15 minutes. Then, remove the lid and use tongs to carefully remove the squash from the pot to a cutting board.
- When the squash is cool enough to handle, use a sharp knife to cut off the top and end of the squash. Then, cut the squash in half from the top to the bottom.
- Open the squash and use a spoon to scoop out and discard the seeds. Then, use a fork to shred the cooked flesh of the spaghetti squash. It should come apart like spaghetti noodles.
- Transfer the cooked spaghetti squash “noodles” to a serving bowl. Add sauce of choice and serve hot.
- Serve immediately or store the cooked squash in an bowl with an air-tight lid in the refrigerator for up to 4 days.
Equipment
Buy Now → Notes
- Cooked spaghetti squash can be served in a variety of ways, including with marinara sauce or your favorite ways to serve regular spaghetti.
- For spaghetti squashes that are on the smaller size (less than 6 inches), reduce the cook time to 15 minutes.
- The total cook time includes 10 minutes for the pot to come up to pressure, plus the natural release time.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Side dish
- Method: Instant Pot
- Cuisine: Healthy
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 47
- Sugar: 4.1 g
- Sodium: 25.5 mg
- Fat: 0.9 g
- Saturated Fat: 0.2 g
- Carbohydrates: 10.4 g
- Fiber: 2.3 g
- Protein: 1 g
- Cholesterol: 0 mg