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Instant Pot Spaghetti Squash Recipe (Cooked Whole)
Here's a step-by-step guide for how to cook a whole Instant Pot Spaghetti Squash with no poking or cutting. This is the easiest way to cook a squash without worrying about the potential danger of cutting yourself. Serve your cooked spaghetti squash in a variety of delicious ways.
👥 4 Servings⏱️ Prep & Cook: 48 min⏳ Prep: 5 min🔥 Cook: 18 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- cutting board
- knife
- bowl
📝 Preparation Steps
1
Place the trivet inside the base of a 6-quart or 8-quart pressure cooker. Pour in the water and then place the butternut squash on top of the trivet.
water1 cup
2
Lock on the lid and make sure the valve is set to “sealing.” Set the time to ⏱️ 18 minutes on high pressure.
3
Once the cooking time is complete, let the pressure come down naturally for ⏱️ 15 minutes. Then, remove the lid and use tongs to carefully remove the squash from the pot to a cutting board.
4
When the squash is cool enough to handle, use a sharp knife to cut off the top and end of the squash. Then, cut the squash in half from the top to the bottom.
5
Open the squash and use a spoon to scoop out and discard the seeds. Then, use a fork to shred the cooked flesh of the spaghetti squash. It should come apart like spaghetti noodles.
6
Transfer the cooked spaghetti squash “noodles” to a serving bowl. Add sauce of choice and serve hot.
7
Serve immediately or store the cooked squash in an bowl with an air-tight lid in the refrigerator for up to 4 days.
Nutrition Facts
calories
47 calories
fat Content
0.9 g
serving Size
1/4 of recipe
fiber Content
2.3 g
sugar Content
4.1 g
sodium Content
25.5 mg
protein Content
1 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
10.4 g
saturated Fat Content
0.2 g
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