Instant Pot Spaghetti Squash

Cooking spaghetti squash in the Instant Pot is the fastest and easiest way to perfectly tender, delicious spaghetti squash! We don't cook our spaghetti squash any other way.

Prep: 5

Cook: 15

Total: 20

Yield:4

Equipment

Instant Pot

Ingredients

1 spaghetti squash halved and seeded
1 cup broth
2 cloves garlic smashed, optional
½ tablespoon salt

Instructions

Cut the spaghetti squash in half and seed. (See Notes.)
Sprinkle half salt on spaghetti squash. Add broth and garlic in the cooking pot, then the trivet, then the spaghetti squash halves. Close and lock lid. Select high pressure and set timer for 7 minutes. Allow 10-15 minutes for pressure to build.
After time is up, let natural release 5 minutes, then quick release.
Drag fork through flesh of squash to make noodles. Serve with favorite pasta sauce.

Notes

Tricks for cutting spaghetti squash: Make sure to use a sharp knife. (With a dull knife, you're more likely to have to press a lot harder and run the risk of it slipping and cutting you.) If a sharp knife isn't cutting it (pun fully intended), poke holes in the skin like you were drawing a dotted line where you want to cut the squash. Microwave the spaghetti squash for about five minutes and then let it cool so it's not too hot to the touch. Slice the squash in half along the dotted line.
Serving suggestions: Use in Whole30 chicken alfredo or covered in marinara sauce, mozzarella cheese, and basil, then cooked under the broiler until bubbly.

Recipe yields approximately 4 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

Recipe By:Cheryl Malik