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Instant Pot Spaghetti Squash

Instant Pot Spaghetti Squash. Learn two different methods to a delicious pasta substitute with endless possibilities. Vegan and Gluten Free!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 75kcal

Ingredients

  • 1 small spaghetti squash

Instructions

First Method - Whole Squash

  • Add 1 cup of water to the IP liner and place the trivet inside. Using a fork, poke a few holes in the spaghetti squash then place it on top of the trivet in the IP. 
  • Lock the lid in place and ensure the valve is set to sealed. Press Manual and adjust the time to 25 minutes. Let the pot naturally release pressure for 10 minutes then release the remaining steam by turning the valve. Carefully open the lid and remove the squash ( I use tongs) and transfer it to a cutting board.
  • Slice the squash in half through the middle (not through the stem) and using a spoon, scoop out the seeds and discard.
  • Using a fork, pull the strands away from the skin. Enjoy warm!

Second Method - Cut in Half

  • Add 1 cup of water to the IP liner and place the trivet inside. Using a sharp knife, cut the squash in half through the middle (not through the stem) then using a spoon, scrape out the seeds and gunk from the centre.
  • Place the cut squash on the trivet ( I like to do face down so the water doesn't collect in the pocket), lock the lid in place and ensure the valve is set to sealed. Press Manual and adjust the time to 10 minutes. 
  • Let the pot naturally release pressure for 10 minutes then release the remaining steam by turning the valve. Carefully open the lid and remove the squash ( I use tongs) and transfer it to a cutting board. 
  • Using a fork, pull the strands away from the skin. Enjoy warm!

Notes

*Squash sizes will vary! If your squash isn't cooked enough, place it back in the IP and cook for another 3-5 minutes.

Nutrition

Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg