Instant Pot Spaghetti Squash
Did you know you can cook Instant Pot Spaghetti Squash whole without cutting it first? Instant Pot electric pressure cookers are amazing for cooking many things. I love to cook a whole squash in my Instant Pot.
Ingredients
- 2 to 3 lb Spaghetti Squash
- 1 cup water
Instructions
- Rinse and scrub the outside of a fresh spaghetti squash.
- Place the rack into the bottom of a 6-quart Instant Pot. Place the spaghetti squash into the Instant Pot.
- Pour 1 cup of water into the bottom of the Instant Pot.
- Place the Instant Pot lid on and twist until the lid is in the locked position. Make sure the steam release handle is in the sealing position.
- Press the manual button and set the time for 11 minutes.
- Once the spaghetti squash has finished pressure cooking allow the Instant Pot to naturally release the steam for 15 minutes.
- Carefully open the Instant Pot lid and lift it off at an angle away from your face.
- Poke the spaghetti squash with a fork. If the squash is cooked completely the fork will easily sink into the spaghetti squash. If you have to force the fork through the skin of the spaghetti squash it has not cooked completely.
- Add more water to bring the water level back up to one cup if needed. Replace the lid and pressure cook the spaghetti squash for an additional 5 minutes following step 5. Follow step 9 again. The spaghetti squash should be completely cooked by now.
- Carefully remove the spaghetti squash from the Instant Pot using a large set of tongs and put the hot spaghetti squash into a bowl to cool.
- Once cool enough to handle cut in half, remove the seeds and fibers from the center. Use a fork to remove the cooked spaghetti squash from the skin.
- Serve the Instant Pot Spaghetti Squash any way you like. Or serve it with a meat sauce and Parmesan cheese as I have.
Recipe Expert Tips
- Choose the Right Squash: Look for a spaghetti squash that is firm, has a hard skin, and is free from cuts or blemishes. The color should be a vibrant yellow.
- Proper Cutting: Cutting the squash in half can be tough due to its hard exterior. To make it easier, you can poke some holes in it and microwave for a few minutes to soften it before cutting. Always cut the squash crosswise, not lengthwise, to get longer "spaghetti" strands.
- Don't Overcook: Be careful not to overcook your spaghetti squash in the Instant Pot, as it can quickly become mushy. The ideal cooking time is usually around 7 minutes on high pressure, but this can vary depending on the size of the squash.
- Remove Seeds After Cooking: It's easier to remove the seeds after the squash is cooked. Once the squash is done, let it cool, then use a fork to remove the seeds and pull the strands apart.
- Seasoning is Key: While spaghetti squash has a mild flavor on its own, it can be greatly enhanced with the right seasonings. Consider using olive oil, salt, pepper, and other herbs or spices that you like. You can also mix in sauces or toppings like marinara, cheese, or fresh herbs after it's cooked.
Nutrition
Calories: 25kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 15mgPotassium: 87mgFiber: 1gSugar: 2gVitamin A: 97IUVitamin C: 2mgCalcium: 19mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2