Spaghetti Squash
By :Amy Jacky
Print Recipe
Votes: 19
Rating: 4.68
Rate this recipe!
Prep Time 2 minutes
Cook Time 13 minutes
Servings
2-4 servings
Ingredients
  • 1 whole spaghetti squash
  • 1 cup cold water
Prep Time 2 minutes
Cook Time 13 minutes
Servings
2-4 servings
Ingredients
  • 1 whole spaghetti squash
  • 1 cup cold water
Votes: 19
Rating: 4.68
Rate this recipe!
Instructions
  1. Cut the Spaghetti Squash in Half: Use a sharp knife to cut the spaghetti squash in half lengthwise. Be careful cutting the squash as it is hard and slippery.
  2. Scoop Out the Seeds: Scrape out the seeds and bits with a spoon.
  3. Place Spaghetti Squash in Pressure Cooker: Place 1 cup of cold water and a trivet into the Instant Pot Pressure Cooker. Place Spaghetti Squash on the steamer rack, close the lid.
  4. Pressure Cook Spaghetti Squash: Pressure cook at a) For Al Dente Spaghetti Squash: High Pressure for 6 minutes + Quick Release OR b) For Softer Spaghetti Squash: High Pressure for 8 minutes + Quick Release. Open the lid carefully.
  5. Scrape Out the Strands: Remove spaghetti squash from pressure cooker. Gently pull the flesh away from the skin with a fork to create long “spaghetti-like” strands.
  6. Serve: Serve the squash immediately with your favorite main dish or sauce.
8 replies
  1. Nmcentire
    Nmcentire says:

    First time making it in the IP. So much faster than in the oven. I think I may season them before coming and see how that turns out!

  2. NikiC
    NikiC says:

    Just got my IP duo today and made my spaghetti squash. Outstanding!!! Somsoft and delicious. I used to set to 400 in the oven for 30 min and still wasnt this tender! Great flavor with some sea salt and olive oil e. I LOVE my IP!!

  3. Rxdantx
    Rxdantx says:

    The strands wind crosswise not lengthwise – suggest cutting in half width-wise. You’ll get more pasta like long strands.

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