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I've discovered a game-changing way to prepare spaghetti squash using my Instant Pot! This method saves time and effort, delivering perfectly cooked strands every time. No more wrestling with a tough squash or waiting forever for oven-roasting. Simply halve, scoop, pressure cook, and voilà ! You'll have tender, flavorful squash ready for your favorite sauce or toppings. Trust me, once you try this foolproof technique, you'll never go back to traditional methods. Let's dive into this simple yet revolutionary recipe that'll transform your weeknight meals.
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.
Read more: Instant Pot Butternut Squash Risotto Recipe
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.
Instant Pot Spaghetti Squash Recipe Guide
Equipment
- Instant Pot
- Trivet
- Fork
Ingredients:
Main Ingredients
- 1 medium spaghetti squash
- 1 cup water
Read more: Instant Pot Acorn Squash Recipe
Instructions:
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the trivet in the Instant Pot and add 1 cup of water.
- Put the spaghetti squash halves on the trivet, cut side up.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 7 minutes.
- Quick release the pressure and carefully remove the squash.
- Use a fork to scrape out the spaghetti squash strands.
- Serve with your favorite sauce or toppings.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Chicken Spaghetti Recipe
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.
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