Instant Pot Spaghetti Squash, the easy method!
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I know that the Keto Diet is all the rage right now and people are loving using veggies in the place of pasta. It’s pretty fun, and sometimes pretty delicious. But pasta, you’ll forever have a place in my heart and no veggie could ever replace you!
Yet, here I am telling you how to cook that spaghetti squash in the easiest way possible, making it even easier for you to push the pasta aside. But hey, more for me, right?! No matter your “beef” with pasta, this Instant Pot Spaghetti Squash will have you kicking those traditional methods right to the curb!
Oh spaghetti squash, you’re running a pretty tight race with the zoodle on this one. If only you weren’t so hard to break into! All you big squash loving folks know what I’m talking about. It’s like a workout trying to get in there. Then once you’re in there, you’ve got to scrape all the seeds and the fibrous junk.
If you’re at this point and wondering why you talked yourself into all this work, don’t give up because you’re practically finished. Now comes the easy part. Toss those babies in the pressure cooker and let that Instant Pot do the heavy lifting!
Don’t forget that you can batch cook this pressure cooker Spaghetti Squash so that you’ve got extras for lunch or supper throughout the week! I’m all about leftovers, and freezer friendly meals. This Instant Pot spaghetti squash can absolutely be frozen and stay safe for 6-8 months!
You divide family size, or even single serve, portions inside freezer-friendly dishes and right into the freezer! To eat it after it’s been frozen, simply let it thaw a little before you reheat it so that it heats evenly and doesn’t overcook and turn to mush.
By the way, does anyone have any ideas on how to get your kids to eat this stuff? My kids are always in the kitchen so they’d see me cooking up this weird veggie- they’d also absolutely notice that the texture of Instant Pot spaghetti squash is NOT the same as noodles- even if they are pressure cooked too!
Instant Pot DUO60 6 Qt 7-in-1Instant Loss Cookbook: Cook Your Way to a Healthy WeighPOPCO Set of 3-7,9,12 Inch, Heavy DutySteamer Rack Trivet with Handles Compatible for Instant Pot 6 & 8 qt
Instant Pot Spaghetti Squash
This method is so much faster, easier, and won't have your kitchen feeling like a sauna with the oven on! No matter your "beef" with pasta, this Instant Pot Spaghetti Squash will have you kicking those traditional cooking methods right to the curb!
Ingredients
- 1-2 whole Spaghetti Squash
- Water, minimum required (usually about 1/2 cup)
Instructions
- Wash the exterior of the spaghetti squash to avoid contamination when you cut through with a knife. Place spaghetti squash on a stable cutting board. Using a large knife (like a chef’s knife), cut through the spaghetti squash. If you have a hard time cutting the spaghetti squash, pierce the skin with a knife and place the spaghetti squash into the microwave for 5 minutes to soften.
- Cook’s note: Cutting across the center allows you to fit more spaghetti squash into your pressure cooker. Cutting lengthwise allows for easier cleaning and provides a cuter presentation if you serve your recipe inside the remaining skin.
- Using a metal spoon, scoop the inner seeds and fibrous pulp from the spaghetti squash.
- Pour water into the pressure cooker and place the trivet inside. Put the spaghetti squash on top of the trivet with the cut side facing down.
- Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook on high for 6 to 10 minutes depending on the size of the spaghetti squash and the texture. For instance, to cook two spaghetti squash with soft textures, cook for 10 minutes.
- Quick release as soon as possible.
- Carefully remove the spaghetti squash from the pressure cooker. (I recommend using silicone tongs (as they do not slip) and a large spatula.) Place spaghetti squash on a cutting board or plate.
- Using a large spoon, run along the edge of the spaghetti squash between the skin and the flesh. Scoop the flesh into a bowl. Using two forks, gently pull the spaghetti squash flesh into strands.
I use my pressure cooker at least a few times a week! If you love your pressure cooker as much as me then we invite you to join our Facebook Group Pressure Cooker Family Recipes! It’s a place for beginners AND master pressure cooking fans- no matter what kind of pot you have! We don’t discriminate!
