Have you ever tried Spaghetti Squash? I tried it a few years ago when I wanted to eat low carb and fell in love with the taste. Back then I baked it in my oven on 400°F for about 45 minutes. As much as that was ok because I enjoyed a low carb meal, I am happy to make it even faster in my Instant Pot. And when I mean faster, I mean it is is done in just 8 minutes (plus the time it takes for the pot to come to pressure).
If you find it difficult to cut the squash open then I recommend using your knife and making small slits in the squash where you’ll cut it open. After that place in the microwave for about three minutes and that should allow for the spaghetti squash a lot easier. Once cut, scoop out the seeds and discard or finding something fun to make with them. Add some salt and pepper to season and you’re almost ready to go.
Pour 1 cup of water into the bottom of your pot and place your trivet in. Add your spaghetti squash in the pot flesh side up and close the lid. Seal the valve and press the manual/pressure cook button (vary by different models) and adjust the time to 8 minutes. When the timer beeps and it’s finished, QR (quick release) the pressure. Open lid when pin has gone down.
I remove the squash with tongs and place on a couple pieces of paper towel to allow some of the water to drain off.
Using a fork, scrape out the squash and remove. If you’d like less water, you can squeeze excess out in a paper towel or put in mesh strainer and press additional water out.
You can eat just as is or you can add pasta sauce, butter or some herbs. I take a meatless entree and add meat. Sauce alone would work too! Geesh!
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