Instant Pot Spaghetti Squash
Spaghetti squash. I love it, and I hate it. It always takes so much effort to cook…
UNTIL NOW! I introduce to you, the easiest instant pot spaghetti squash recipe ever!
No more cutting into a hard uncooked squash to scrape out seeds and roast in an oven for what feels like forever. This recipe only calls for 12-15 jabs of a knife into the flesh of the squash before putting the entire thing, along with a cup of water, into your instant pot for 18 minutes or so minutes(depending on the size of your squash). You can see from the above picture; my squash was just shy of 3 1/2 lbs.
I like to cook a squash every week and use the noodles for different recipes throughout the week, or for lunches for Addie and I. While spaghetti squash is low carb, it does not lack in flavor and versatility. I use it for my morning n’oatmeal sometimes, and I use it in casseroles like my, Salmon Veggie Noodle Casserole, I eat it plain with some sea salt and coconut oil.
Spaghetti squash is low in calories but high in fiber, vitamin C, manganese, and vitamin B6. It, like many other winter squash and veggies, is high in beta-carotene. This, along with vitamin C, makes it an antioxidant powerhouse in its respective way, and a valuable part of your winter diet.
One of the pros of cooking it in the instant pot whole is also that the stringy noodles stay a little more al-dente, of which I’m a big fan. I don’t know about you, but I don’t love soggy noodles. Cutting the squash widthwise rather than lengthwise also makes delicate long strings of “noodles as well.
Give this recipe a try and let me know what you think! Just be mindful of the size of your squash and know that you may need to adjust your timing a little.
Easy Instant Pot Spaghetti Squash
Equipment
- Instant Pot
Ingredients
- 1 3.5 lb Spaghetti squash you can use a different sized squash but you'll need to adjust cooking time to accommodate
Instructions
- Start by rinsing off your squash and removing any stickers or labels that may be on it
- Next, you will use a sharp knife to carefully pierce the squash about 12-15 times all over. This will help it ventilate and breathe as it's cooking
- Add a steamer basket or tray inside your instant pot so your squash isn't setting on the bottom of the pan
- Add 1 cup of water, and your squash to the basket
- Close the lid and seal the vent on your instant pot
- Press the PRESSURE COOK button and set time to 18 minutes. Again, note, if your squash is heavier, it may need 2-3 more minutes, or if it's smaller, less time
- After your instant pot completes the 18 minutes, allow it to depressurize for 10 minutes. It should unlock on its own at this point, but if it does not, you can manually unseal and depressurize the pot
- Carefully remove your squash and place on a cutting board. Let sit for a few minutes to cool
- Once your squash has cooled enough to touch, cut widthwise and allow to cool further
- After your squash is cool enough to touch, you will first want to scrape out the seeds, and then you can peel the skin off or use a large spoon to scrape your noodles out carefully. It should be effortless
- Store your noodles in an airtight container in the fridge for 4-5 days! Use for stir fry, casseroles, or just a side dish all on its own
