Ingredients
- 1 medium spaghetti squash (about 2.5-3 pounds)
- 1 cup water
Instructions
- Cut your spaghetti squash in half widthwise.
- Scrape out the seeds from the squash with a spoon, and discard them.
- Place the trivet in the bottom of your Instant Pot and pour in 1 cup of water.
- Place the squash in, cut-side up.
- Close the Instant Pot lid, and make sure the vent is set to “sealing."
- Cook on high pressure for 7 minutes. When the timer goes off, instant-release the pressure carefully, and check and see if the squash is cooked to your liking. You may need another 2-3 minutes of pressure cooking.
- Remove the squash from the Instant Pot and let cool.
- Use a fork to pull it into strands.
