Spaghetti Squash
Tender, al dente spaghetti squash strands made in the Instant Pot in just 5 minutes — an easy, budget-friendly low-carb swap for pasta.
Servings: 6
Cost: $4.01, $0.68 per Serving
Ingredients
- 1 Spaghetti squash
- 1 cup water
- ½ tsp salt
- ½ tsp pepper
Instructions
- Carefully cut 1 spaghetti squash in half lengthwise.
- Use a spoon to scoop out and discard the seeds and stringy center.
- Place both squash halves in the electric pressure cooker, cut-side up, stacking if necessary.
- Pour 1 cup of water into the bottom of the pressure cooker.
- Secure the lid and set the valve to the Sealing position.
- Select Manual/Pressure Cook (High Pressure) and set the timer for 5 minutes.
- When the cooking cycle is complete, perform a quick release.
- Carefully remove the squash from the pressure cooker.
- Using a fork, scrape the flesh lengthwise to create spaghetti-like strands.
- Season with ½ teaspoon salt and ½ teaspoon black pepper,
- Serve immediately and enjoy!
Notes
- A small to medium spaghetti squash (about 2-3 lbs) fits best in a 6-quart Instant Pot. If yours is larger, or your pot is smaller, cook the halves one pair at a time or use an 8-quart pot.
- Leftover squash keeps in the fridge for up to 4 days, or in the freezer for up to 3 months.
Nutrition
Calories: 302kcal | Carbohydrates: 67g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1339mg | Potassium: 1056mg | Fiber: 15g | Sugar: 27g | Vitamin A: 1164IU | Vitamin C: 20mg | Calcium: 234mg | Iron: 3mg
