Instant Pot Spaghetti Squash

Yield

Yield: serves 4 (1 cup)

Preparing spaghetti squash in your Instant Pot yields a perfectly cooked squash—not mushy, but tender and holding its shape. Here we dress it with a touch of olive oil and seasonings to ever-so-slightly enhance its flavor. But spaghetti squash is also a perfect base for so many sauces, or just a sprinkle of Parmesan cheese as a side dish. At the store, look for squash that are about 3 lbs. Too much larger than that and they get “woody.”

Ingredients

• 1 (3-lb.) spaghetti squash
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh thyme leaves
• 1 teaspoon lemon zest
• 1/4 teaspoon kosher salt

Nutritional Information

• Calories 109
• Fat 4g
• Satfat 1g
• Unsatfat 3g
• Protein 2g
• Carbohydrate 19g
• Fiber 4g
• Sugars 7g
• Added sugars 0g
• Sodium 172mg
• Calcium 6% DV
• Potassium 7% DV

How to Make It

Step 1

Cut the squash in half lengthwise; scoop out and discard seeds.

Step 2

Pour 1 cup water to a programmable electric pressure cooker (such as an Instant Pot). Place a wire metal steam rack in pot. Arrange cut halves of squash on top of steam rack. Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 7 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.) Allow pressure to naturally release for 10 minutes, then carefully release pressure by turning valve to VENT. Remove lid, and, using tongs, drain accumulated liquid from squash halves. Using a fork, scrape out flesh into spaghetti-like strands in a bowl (should have 4 to 6 cups)

Step 3

Add olive oil, thyme, lemon zest, and salt, to squash and toss to coat. Serve hot.

Watch the video: Spaghetti Squash in the Instant Pot (June 2022).