Spaghetti Squash
A quick and easy method for cooking spaghetti squash in your Instant Pot, turning tough squash into tender, twirlable strands.
Ingredients
For Cooking
- 1 cup water For the Instant Pot
- 1 medium spaghetti squash About 2 to 3 pounds
For Seasoning
- 1 tablespoon olive oil For rubbing on cut sides before cooking
- to taste salt For seasoning
- to taste pepper For seasoning
- to taste garlic powder Optional flavor boost
- to taste butter For after cooking, optional
- to taste Parmesan cheese For after cooking, optional
- to taste fresh basil For serving, optional
Instructions
Preparation
- Cut the spaghetti squash lengthwise, scoop out the seeds.
- Pierce the skin of the squash a few times and microwave it for 2-3 minutes to soften.
- Place the squash halves cut side up on the trivet in the Instant Pot.
Cooking
- Pour 1 cup of water into the Instant Pot and add the trivet.
- Lock the lid, set to Sealing, and cook on Manual or Pressure Cook for 7-9 minutes depending on the size of the squash.
- Quick release the pressure and check the squash for doneness.
- Let the squash rest cut side down on a towel for a few minutes to drain excess moisture.
Serving
- Scrape the insides with a fork to create strands and season with salt, pepper, olive oil or any preferred toppings.
Notes
You can customize the flavor with different seasonings, sauces, or toppings like marinara or garlic butter. Store leftover cooked squash in an airtight container for up to 4 days.