Spaghetti Squash in the Instant Pot
Cooking spaghetti squash in the Instant Pot is fast and easy. You can cook the whole squash in about 15 minutes!
Ingredients
- 1 (2 lb) spaghetti squash
Instructions
- Pierce the squash all over with a sharp knife, making ½ inch to 1-inch cuts into the skin, so that the squash can vent when cooking. I made about 20 cuts, spacing the piercings about 1 inch apart.
- Add 1 cup of water to Instant Pot. Place in trivet. Place squash on trivet.
- Seal and cook on high pressure for 15 minutes. Perform a quick release when it is finished cooking.
- Carefully remove squash and set aside to allow to cool slightly.
- Slice squash in half. Shred squash with a fork.
Notes
This recipe uses the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version).*
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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