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Cooked Whole Spaghetti Squash in Instant Pot or Pressure Cooker Placed on Marble White Background.
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Instant Pot Spaghetti Squash Recipe

Learn how to make quick and easy instant pot spaghetti squash recipe with 2 simple ingredients. Healthy gluten free, low carb pasta alternative/ substitute. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: instant pot spaghetti squash
Servings: 2 People
Calories: 168kcal
Author: Abeer

Ingredients

  • 1 Squash 2 pounds
  • 1 cup Water

Instructions

  • Pierce the squash with fork all over. 
  • Add water in the pressure cooker and place a metal trivet or steamer insert/ basket.
  • Put the lid on and turn the the valve to “Sealing.”
  • Select “Manual” mode and set the timer for 15 minutes.
  • When the cook time is over, turn the valve to “Venting” and let the pressure release.
  • Remove the lid and carefully remove the squash.
  • Let it cool for 5-10 minutes.
  • Then, use a sharp knife to cut length-wise.
  • Remove seeds with a spoon and discard.
  • Shred with a fork into strands.
  • Serve with your favorite pasta sauce and toppings. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 168kcal | Carbohydrates: 43g | Protein: 3g | Sodium: 21mg | Potassium: 1320mg | Fiber: 7g | Sugar: 8g | Vitamin A: 39865IU | Vitamin C: 78.8mg | Calcium: 180mg | Iron: 2.6mg