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Instant Pot Spaghetti Squash Recipe Guide Instant Pot Spaghetti Squash Recipe Guide

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Instant Pot Spaghetti Squash Recipe Guide

Written by: Emily Smith

This Instant Pot spaghetti squash recipe is my go-to for a quick, healthy meal. Just halve the squash, scoop out seeds, pressure cook, and voila! Delicious, noodle-like strands ready for your favorite sauce.

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Alright, let's get down to it. I'm about to share with you a simple, foolproof way to cook spaghetti squash. This isn't your usual method, though. We're using an Instant Pot, and trust me, it's a game changer. Say goodbye to hour-long oven roasts. This recipe guarantees you perfectly cooked strands in the snap of a finger. Who's up for some Instant Pot magic? Let's get cooking!

Ingredients for Instant Pot Spaghetti Squash

  • Spaghetti squash: Low in calories, high in fiber, and a great pasta alternative with a mild, slightly sweet flavor.
  • Water: Essential for creating steam in the instant pot to cook the spaghetti squash to perfection.

Tools and Equipment Needed

  • Instant Pot: Speeds up cooking time by using high pressure to cook the spaghetti squash quickly.
  • Knife: Needed to cut the spaghetti squash in half lengthwise and to scoop out the seeds.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 7 minutes

Total time: 17 minutes

Ingredients:

  • 1 medium spaghetti squash
  • 1 cup of water

Instructions:

  1. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Place the trivet in the Instant Pot and add 1 cup of water.
  3. Put the spaghetti squash halves on the trivet, cut side up.
  4. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 7 minutes.
  5. Quick release the pressure and carefully remove the squash.
  6. Use a fork to scrape out the spaghetti squash strands.
  7. Serve with your favorite sauce or toppings.

Nutritional value:

Per Serving in Calories: 42 kcal | Carbohydrates: 10 g | Protein: 1 g | Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Monounsaturated Fat: 0 g | Polyunsaturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 41 mg | Dietary Fiber: 2 g | Sugar: 4 g | Calcium: 56 mg | Potassium: 181 mg | Iron: 1 mg | Vitamin A: 75 µg | Vitamin C: 5 mg

Can You Make Spaghetti Squash Ahead of Time or Freeze It?

Make Ahead Instructions

  • Cook the spaghetti squash as directed in the recipe.
  • Let the cooked spaghetti squash cool completely.
  • Scrape out the strands and store in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Cook the spaghetti squash as directed in the recipe.
  • Let the cooked spaghetti squash cool completely.
  • Scrape out the strands and place in a freezer-safe container or bag.
  • Freeze for up to 3 months.
  • Thaw in the refrigerator before reheating.

Spaghetti squash is a great low-carb alternative to pasta and is rich in fiber, making it a filling and nutritious option for those looking to cut back on carbs.

Common Questions About Cooking Spaghetti Squash in an Instant Pot

FAQ:
How do I know when the spaghetti squash is cooked in the Instant Pot?
The spaghetti squash is cooked when the flesh is tender and easily pierced with a fork.
Can I cook a whole spaghetti squash in the Instant Pot?
It's recommended to cut the spaghetti squash in half before cooking to allow the steam to penetrate and cook it evenly.
Do I need to remove the seeds before cooking the spaghetti squash?
Yes, it's important to scoop out the seeds from the spaghetti squash before cooking.
How long does it take to cook spaghetti squash in the Instant Pot?
Cooking spaghetti squash in the Instant Pot typically takes about 7 minutes on high pressure.
What can I serve with the cooked spaghetti squash?
You can serve the cooked spaghetti squash with your favorite sauce, herbs, cheese, or as a base for various dishes.

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