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.
- 1 Squash 2 pounds
- 1 cup Water
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!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
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