Instant Pot Spaghetti Squash – No Prep!
Perfect shreds of spaghetti squash every time! No prep required for this Instant Pot Spaghetti Squash!
- Prep Time: 1 minute
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Sides
- Method: Pressure Cooker
- Cuisine: American
Ingredients
Scale
- 1 small to medium spaghetti squash (look for one the size and shape to fit in your pressure cooker pot, whole)
Instructions
- Pour 1 cup of water into the pressure cooker pot. Place a low rise trivet inside and place spaghetti squash on top. Note: there is no need to poke holes in the squash.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes.
- When cooking is complete, use a quick release.
- Let squash cool slightly then cut in half horizontally and scoop out and discard seeds. Use a fork to shred squash.
- Use immediately or refrigerate.
Notes
- Look for yellow spaghetti squash that is firm and free of soft spots and cracks. Store for about 3 months in a cool, dry place. Do not refrigerate, this actually shortens the lifespan
- Top shredded spaghetti squash the same as you would regular pasta. Marinara sauce, pesto, Alfredo sauce, or keep it simple with a drizzle of melted butter and salt and pepper
- If your spaghetti squash is too large to fit in the pot, cut it in half, scrape out the seeds, and cook for 7 minutes followed by a quick release of the pressure
Keywords: instant pot recipes, spaghetti squash, healthy recipes
Find it online: https://tidbits-marci.com/instant-pot-spaghetti-squash/