Instant Pot Whole Spaghetti Squash Recipes
EASY INSTANT POT® SPAGHETTI SQUASH
This is the best way to prepare spaghetti squash in your Instant Pot®! Flavorful and tender, spaghetti squash is a great low-carb, vegan substitute for traditional pasta dishes, and is ready in minutes.
Provided by Fioa
Categories Side Dish Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Nutrition Facts : Calories 113.3 calories, Carbohydrate 24.8 g, Fat 2.1 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 1045 mg, Sugar 0.8 g
INSTANT POT WHOLE SPAGHETTI SQUASH
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.
Provided by Carrie Forrest, MPH in Nutrition
Categories Side dish
Time 48m
Yield 4
Number Of Ingredients 2
Steps:
- 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.
- Lock on the lid and make sure the valve is set to "sealing." Set the time to 18 minutes on high pressure.
- 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.
- 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.
- 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.
- Transfer the cooked spaghetti squash "noodles" to a serving bowl. Add sauce of choice and serve hot.
- 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, Sugar 4.1 g, Sodium 25.5 mg, Fat 0.9 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 10.4 g, Fiber 2.3 g, Protein 1 g, Cholesterol 0 mg
INSTANT POT WHOLE SPAGHETTI SQUASH
I love cooking whole Spaghetti Squash in the Instant Pot! It's easier to cut after it's cooked, and it only takes about 15 minutes under pressure! This method can be used for any electric pressure cooker.
Provided by Becca Ludlum
Categories Side Dish
Time 30m
Number Of Ingredients 2
Steps:
- Add 1 1/2 cups of water to the bottom of your Instant Pot. Add the trivet and set the pot to Saute (high).
- Wash your spaghetti squash, then use a sharp knife to poke holes all over.
- Turn off the Saute function then place your squash on the trivet.
- Close and lock the lid and turn the pressure release valve to the sealing position. Select Pressure Cook (high) and set the cooke time for 6 minutes per pound.
- When the cook time is complete, allow the pot to release naturally for 10-15 minutes, then quick release the remaining pressure. Remove the lid and set aside. Use the trivet handles to carefully remove the squash from the pot.
- Once your squash is cool enough to handle, cut the squash in half and use a spoon to scoop out the sees. Discard the seeds and use a fork to remove your noodles. Serve immediately or store in the fridge up to 6 days or the freezer up to 2 months.
Nutrition Facts : ServingSize 4 g, Calories 37 kcal, Carbohydrate 6 g, Protein 1 g, Fat 0.5 g, SaturatedFat 0.5 g, Sodium 45 mg, Fiber 4 g, Sugar 3.5 g
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