Instant Pot Spaghetti Squash
Learn how to cook spaghetti squash in the instant pot with this easy spaghetti squash recipe!
Servings 4 servings
Calories 75kcal
Ingredients
- 1 medium spaghetti squash
- 1 cup water
- Salt to taste
- Black pepper to taste
- Olive oil to taste
- Pasta sauce (optional)
- Grated Parmesan cheese (optional)
- Fresh parsley or basil (optional)
Instructions
- Use a sharp knife to carefully cut the spaghetti squash in half lengthwise. Scrape out the seeds with a spoon and discard.
- Place 1 cup water and trivet into a 6 quart pressure cooker or Instant Pot. Place spaghetti squash on the trivet, close and secure the lid. Cook on High Pressure for 15 minutes, carefully performing a quick release at the end of the cook time.
- Carefully transfer spaghetti squash to a cutting board. Use a fork to gently pull the spaghetti strands of flesh away from the skin.
- Season to taste with salt, pepper and a drizzle of oil, if desired. You can slo serve the squash with pasta sauce, Parmesan cheese or parsley and basil.
Notes
- Nutritional information does not include pasta sauce, cheese or additional toppings.
Nutrition
Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg