Description
This Instant Pot Spaghetti Squash recipe offers a quick and easy way to prepare a healthy, low-carb alternative to traditional pasta. In just under 15 minutes, you can have tender, perfectly cooked spaghetti squash strands ready to be seasoned and served as a delicious side or base for your favorite sauces.
Ingredients
Scale
Ingredients
- 1 medium spaghetti squash (approximately 3 lbs)
- 1 cup water
- Butter, to taste (optional)
- Salt and pepper, to taste (optional)
Instructions
- Prepare the squash: Cut the spaghetti squash in half lengthwise. Use a spoon to carefully scoop out and remove all the seeds from the center of each half.
- Add water to Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot to create steam for cooking.
- Place squash in Instant Pot: Arrange the spaghetti squash halves cut side up or down in the Instant Pot. Using the trivet is optional as placement does not affect cooking.
- Pressure cook: Secure the Instant Pot lid and set the valve to the sealing position. Select high pressure and cook for 6 minutes. It will take approximately 10 minutes for the pot to come up to pressure before the timer starts counting down.
- Release pressure: When the cooking time completes, perform a quick release by carefully moving the valve to venting to release the steam.
- Remove and shred: Carefully take out the squash halves. Use a fork to scrape the inside of the squash flesh to create spaghetti-like strands.
- Serve: Serve the spaghetti squash immediately. Add butter, salt, and pepper to taste if desired for added flavor.
Notes
- Make sure to handle the Instant Pot carefully when releasing the pressure to avoid burns.
- Spaghetti squash yield can vary slightly depending on size; adjust seasonings accordingly.
- You can customize toppings by adding your favorite sauces, herbs, or cheese.
- Using the trivet in the Instant Pot is optional since it does not impact the cooking result significantly.
