Spaghetti Squash is such a cool and delicious vegetable! In this post, I’d like to share my favorite method for cooking this super awesome veggie.
If you’ve never had spaghetti squash, I’d highly suggest going to the store and picking one up right now. They’re super inexpensive, yield a ton of delicious squash, taste delicious and (compared to regular pasta noodles) have barely any carbs.
I really love using spaghetti squash in my casserole dishes and thought that I should probably share what I think is the best and fastest way to cook it.
So if you’re interested in my quick and foolproof way of cooking up some spaghetti squash, keep reading.
How To Cook Spaghetti Squash- In The Instant Pot
Prepping The Spaghetti Squash
The very first thing you’ll want to do is prep your spaghetti squash. What I like to do is wash the outside first and then I’ll cut it. The easiest way to cut the spaghetti squash is in half horizontally. This method will also produce longer “spaghetti” strands. The other way is to cut the spaghetti squash in half lengthwise. This is a bit trickier so if you’re unsure, get some help or go with method one.
Once our squash is cut in half you’ll then remove the seeds. This can be done easily with a spoon. Next place the instant pot trivet into the insert, add one cup of water and then place the spaghetti squash within. Place the lid on top and lock it, set manual pressure on high for 7 minutes and allow a natural release for 10 minutes.
Once done, please be very careful as the spaghetti squash will be SUPER hot.
The only thing left to do is remove the spaghetti squash (carefully) from the instant pot and then shred with a fork. Now you can season and add to other recipes.
How To Cook Spaghetti Squash- In The Instant Pot
Spaghetti Squash- super inexpensive, yields a ton of delicious squash, tastes delicious and compared to regular pasta noodles have barely any carbs.
Ingredients
- 1 spaghetti squash
- 1 cup of water
Instructions
Slice spaghetti squash in half, either horizontally or vertically. Remove seeds from spaghetti squash.
Add trivet and 1 cup of water to instant pot and then add spaghetti squash.
Place and lock lid on top, set manual pressure on high for 7 minutes and allow a natural release for 10 minutes.
Once done, very carefully remove from instant pot and shred squash with fork.
Can be used in place for any pasta dish.