Instant Pot Spaghetti Squash
Learn how to make Instant Pot spaghetti squash in less than 20 minutes! It's so fast and easy... so you can enjoy this low-carb, Paleo-friendly pasta substitute even faster than cooking it in the oven.
- 1 spaghetti squash
- 1 cup water
Cut spaghetti squash lengthwise and scoop out the seeds.
Open the Instant Pot and add 1 cup of water.
Stack the spaghetti squash on top of each other, cut-side up.
Close the lid and make sure the vent on the top of the lid is closed.
Set to manual, high-pressure for 5 minutes.
When the timer goes off, turn the vent on the top of the lid to release the steam.
Wait about 5 minutes for the steam and pressure to dissipate.
Open the lid and test the spaghetti squash. Fork to turn squash into spaghetti-like noodles. Take a bite to test that it's done. You can always cook for another 1-2 minutes on high pressure if needed.
Serving: 1cup | Calories: 74kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Sodium: 44mg | Potassium: 260mg | Fiber: 3g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 0.8mg