Instant Pot Spaghetti Squash
Learn how to cooking Instant Pot Spaghetti Squash! It's super quick and easy, great for meal prep and low carb, gluten free, vegan and whole30 too!
Servings 1 Squash
- 1 Medium Spaghetti Squash (about 2.5-3 lbs)
- 1 Cup Water
Cut you spaghetti squash in half horizontally. Scrape out the seeds, making sure you don't scrape too much of the actual squash out.
Place the trivet in the Instant Pot and pour in 1 cup of water.
Place the squash cut-side up into the Instant Pot. You may have to really squish them in.
Cover the pot (make sure you set it to sealing) and cook on manual high pressure for 5-8 minutes, depending on the size of your squash, and how tender you like it. I recommend starting with 5 minutes and then cooking for a few more minutes if needed.
Do an instant steam release and open the lid. Test your squash to see if it pulls into tender strands. If not, add a few more minutes. If it does, you're ready to go!
Pull into strands and DEVOUR!
Calories: 128kcal | Carbohydrates: 30.8g | Protein: 3.1g | Fat: 1.2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 85.9mg | Potassium: 558mg | Fiber: 6.7g | Sugar: 12.1g | Vitamin A: 500IU | Vitamin C: 22.3mg | Calcium: 100mg | Iron: 1.6mg