Spaghetti Squash
By :Amy Jacky
Print Recipe
Votes: 15
Rating: 4.6
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Spaghetti Squash
Prep Time 2 minutes
Cook Time 13 minutes
Servings
2-4 servings
Ingredients
  • 1 whole spaghetti squash
  • 1 cup cold water
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Spaghetti Squash
Prep Time 2 minutes
Cook Time 13 minutes
Servings
2-4 servings
Ingredients
  • 1 whole spaghetti squash
  • 1 cup cold water
Votes: 15
Rating: 4.6
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.
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