The Instant Pot makes the most delicious and tender spaghetti squash in under 30 minutes!
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.
Remember – no wine on Whole30!
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
There are a ton of different wines that pair well with pasta, and you definitely want to consider your sauce when picking one. These are good bets no matter if you have tomato or cream sauce:
- Cabernet Sauvignon, like 2017 Fieldhouse Cabernet Sauvignon from Mendocino County, California
- Malbec, like 2017 Solar del Alma Malbec from Mendoza, Argentina
- Pinot Grigio, like 2019 Che Fico Pinot Grigio from DOC delle Venezie, Italy