Spaghetti squash is a staple on many low carb diets. It makes a great stand in for pasta, but is great as a stand alone dish as well. Cook it in the instant pot to save a ton of time and to ensure a perfect result every time.
[ReviewDisclosure]
Cooking spaghetti squash in the instant pot is so simple you may just wonder why it took you so long to try it out!
While you’re here be sure to check out these other great recipes from This Mom’s Menu:
Perfect Spaghetti Squash in the Instant Pot
Cooking spaghetti squash in the instant pot is so simple you may just wonder why it took you so long to try it out!
Print
Pin Recipe
Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 31kcal
Ingredients
- 1 spaghetti squash
- 1 cup water
Instructions
- Slice the spaghetti squash in half and use a spoon to remove the seeds.
- Place the trivet into the bottom of the instant pot, then add 1 cup of water.
- Place the spaghetti squash in the pot, put on the lid and ensure the release valve is set to "sealing"
- Set the instant pot to manual, high pressure for 5 minutes.
- When the the time is up allow the pressure to release naturally, then remove the lid.
- Once the squash is cooled enough to handle, run a fork along the inside to turn the squash into spaghetti like noodles.
Video
Nutrition Facts
Perfect Spaghetti Squash in the Instant Pot
Amount Per Serving (0 g)
Calories 31
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Potassium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
0%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Before digging in, snap a pic and tag me @thismomsmenu or hashtag it with #thismomsmenu over on instagram!
Leave a Reply