Easy Instant Pot Spaghetti Squash
This recipe is easy enough anyone can make it! It will have you eating this tricky squash on the regular.
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