Instant Pot Whole Spaghetti Squash
This Instant Pot Whole Spaghetti Squash Recipe is incredibly easy to make! You'll have a delicious low carb alternative to noodles made in a jiffy! Cooking spaghetti squash in the Instant Pot creates perfectly tender spaghetti squash noodles that require little to no effort!
Servings 2
Calories 150kcal
Equipment
- Trivet
- Instant Pot
Ingredients
- 1 spaghetti squash medium
- 1 cup water
Instructions
- Place the water in the bottom of the instant pot
- Next add the trivet
- Then place the spaghetti squash on top of the trivet
- Place the lid on the instant pot and make sure the knob is set to sealed
- Select manual high pressure and set the timer to 16 minutes.
- Once the timer goes off preform a quick pressure release.
- Once the pressure has all been released carefully remove the lid from the instant pot.
- Remove the spaghetti squash from the instant pot and transfer it to a cutting board.
- Carefully cut the spaghetti squash in half, this will be very easy.
- Next using a spoon scoop out all of the seeds from the spaghetti squash.
- Next use a fork to scrap the squash to make “noodles”
- Optionally top with salt, pepper, parsley and parmesan cheese.
Notes
If you don’t perform a natural pressure release the squash will be a little water and not have an al dente noodle texture.