instant pot spaghetti squash

INSTANT POT SPAGHETTI SQUASH is faster than cooking this low-carb squash in the oven. This 7-minute method turns out perfectly every time!

Instant Pot Spaghetti Squash (in 7 minutes!)

spaghetti squash ((about 3 pounds))

water

Slice the spaghetti squash in half and then scoop out the seeds in the center.

Place a trivet or steamer basket in the bottom of the Instant Pot and add a cup of water into the bottom. Arrange the cut squash halves on top of the trivet and secure the lid. Make sure the steam release valve in the lid is turned to the Sealing position.

Use the pressure cook or manual button to set the pressure cooker to cook at high pressure for 7 minutes. It will take roughly 8-10 minutes for the pot to build pressure before the cooking cycle begins, so make sure to consider that extra time when planning your meal.

When the timer goes off, carefully turn the steam release valve to Venting, to quickly release any remaining steam pressure. (Make sure your hand isn't over the vent, so that you don't get burned by the steam.)

When the floating valve in the lid drops, it's safe to remove the lid. Use a fork to check the squash to make sure it's cooked to your liking. I like my squash to be tender, but not mushy. If there is water collected in the center of your squash, drain it before serving.

To serve the squash, use the tines of a fork to separate the cooked strands into spaghetti-like pieces and remove them from the hard shell. Use the cooked squash in your favorite recipe and store leftovers in an airtight container in the fridge for up to a week.

https://content.jwplatform.com/videos/XEnAtjO9.mp4

Here's how to cook Instant Pot Spaghetti Squash in just 7 minutes!

Instant Pot Spaghetti Squash video

How to cook spaghetti squash in the Instant Pot (whole or halved).  Recipe intended for Instant Pot Duo 6 qt.

The Best Way to Cook Spaghetti Squash (Instant Pot)

spaghetti squash, cut in half the short way (widthwise)

Scoop out seeds from inside the squash and discard.

Close lid and cook on High Pressure for 7 minutes.

Quick release according to manufacturers instructions.

Remove from Instant Pot and let cool 10-15 minutes.

https://content.jwplatform.com/videos/eO3Th18Y.mp4

Instant Pot Spaghetti Squash - a simple, easy and quick way to cook your spaghetti squash! Such a time-saver!

Instant Pot Spaghetti Squash

This easy Instant Pot Spaghetti Squash with Garlic and Herbs low carb side dish recipe cooks up in only a few minutes in your pressure cooker!

Instant Pot Spaghetti Squash with Garlic and Herbs

spaghetti squash (about 3 lbs.)

olive oil

pine nuts (or slivered almonds, plus more for serving)

garlic (minced)

parmesan cheese (plus more for serving)

basil

parsley

kosher salt and black pepper (to taste)

Cut the spaghetti squash in half lengthwise (carefully!). Scoop out the seeds and plup and discard.

Place 1 cup of water in the bottom of your instant pot, then place the wire rack or trivet in. Place the spaghetti squash halves on top of the rack, cover and close, and make sure the vent is turned to &quot;sealed.&quot; Cook on manual, high pressure for 7 minutes. Quick release the pressure when it&#x27;s done, and open once the float valve has depressed.

Scoop the spaghetti squash &quot;noodles&quot; out of the peel using the tines of a fork and place in a colander over a bowl. Press down on them with your hands or a wooden spoon to gently squeeze some of the liquid out.  At this point, you can use the cooked spaghetti squash for whatever you want, or proceed to make garlic and herb spaghetti squash.

While the squash is sitting in the colander, remove the wire rack and discard the water from the pressure cooker. Add the olive oil (2 tablespoons), pine nuts (2 tablespoons), and minced garlic (2 cloves) to the instant pot. Turn the &quot;sauté&quot; function on and sauté for about 1-2 minutes, until garlic is fragrant and only just turns golden, stirring constantly.

Turn the sauté function OFF and immediately add the spaghetti squash to the pot. Stir to coat in the garlic, olive oil, pine nut mixture. Add the grated parmesan (1/4 cup), basil (2 tablespoons), parsley (2 tablespoons), and salt and pepper to taste. Stir to combine, and adjust seasoning if necessary.

Serve with more cheese and pine nuts, fresh cracked pepper, and an extra drizzle of olive oil, if desired.

This Garlic Parmesan Spaghetti Squash is one of the tastiest spaghetti squash recipes out there! Not only is it crazy good, but it&#x27;s easy to make as well!

Instant Pot Spaghetti Squash with Garlic and Parmesan

spaghetti squash

Garlic (sliced thinly)

red pepper flakes

almonds

spinach (chopped)

Kosher Salt

parmesan cheese

water (for the Instant Pot)

Using the tip of a sharp, short knife, pierce the spaghetti squash in 7-8 places.

Put 1.5 cups of water into the Instant Pot. Place a steamer rack into the pot. Place the pierced spaghetti squash on the rack.

Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 7 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes.

Remove the squash and cut it open lengthwise, so that you can have long spaghetti-like strands. Put away half for another use.

Drag a fork along the squash to get long strands of spaghetti squash. Measure out 4 cups and set the rest aside for another use (like eating all the time at any excuse.) Save the squash shell since you will be serving your elegant creation in it.

Empty out the Instant Pot and wipe dry.

Press Sauté. When the pot is hot, add oil. To the hot oil, add garlic, red pepper, and slivered almonds or pine nuts. Toast for 1 minute without letting the garlic burn. Add in the spinach and salt and stir.

Add in spaghetti squash.

Sprinkle with parmesan cheese just before serving.

https://embed.mediavine.com/videos/wrtdy13yvfgo33qtc7g4

Once you make Spaghetti squash in the Instant pot, you will never make it another way. Eight minutes under pressure, without even cutting the squash, and you have the perfect low carb or vegetarian side dish.

How To Make Perfect Instant Pot Spaghetti Squash

The fastest, easiest way to make spaghetti squash is in the Instant Pot! Let us show you how easy this 20-minute, 1-ingredient, 1-pot recipe really is!

Instant Pot Spaghetti Squash (20 Minutes!)

small-medium (~2-4 lbs) spaghetti squash

Choose a squash that will fit in your Instant Pot. For a 6-quart Instant Pot, make sure the squash is not longer than 8 inches (20 cm). We found 4 pounds to be the maximum size squash that would fit.

Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way to do this is inserting the very tip of a very sharp large knife into the side of the squash (lengthwise) and pushing it all the way through to the other side. Rock the knife back and forth to cut one half all the way through, then repeat on the other side.

Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts.

To a 6-quart or larger Instant Pot, add 1 cup (240 ml) water.

Place trivet in Instant Pot and add halved and deseeded spaghetti squash sideways, facing up so that both halves fit. Seal with lid.

Press “PRESSURE COOK,” make sure it is set to HIGH, then adjust time to 8 minutes. Allow Instant Pot to pressurize (this takes ~5-10 minutes).

Once the timer goes off, press the quick release. Carefully remove lid once steam has fully escaped. Use a fork or knife to check if the squash is fully cooked. Once cooked, it should easily pierce the skin and flesh. If not fully cooked, cover with lid and allow to continue steaming on “KEEP WARM” for 5-15 minutes or until tender.

Once slightly cool, press “CANCEL,” remove squash, flip flesh-side up and use a fork to scrape out the strings.

For serving, try our Easy Marinara Sauce, Easy Vegan Pesto, or this White Wine Pasta Sauce! Leftovers keep covered in the refrigerator up to 3-4 days. Not freezer friendly.

https://www.youtube.com/watch?v=-jRb-aJuOd0

The fastest, easiest way to make spaghetti squash is in the instant pot! Let us show you how easy this 20-minute, 1 ingredient, 1 pot recipe really is!

Full Recipe: https://minimalistbaker.com/instant-pot-spaghetti-squash-20-minutes/
 
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