Instant Pot Spaghetti Squash
Instant Pot Spaghetti Squash is easy, healthy and delicious. This easy guide offers pro-tips to make best Spaghetti Squash in Instant Pot.
Servings: 6 cups
Calories: 68kcal
Cost: $5
Equipment
Ingredients
- 1 medium size Spaghetti Squash
- 1 cup water
Optional garnishes :
- Olive Oil , Salt, Pepper, Red Chili Flakes, Fresh herbs like parsley or mint
Instructions
- Using the tip of a sharp knife, cut a small line / slit the middle of the squash.
- Put 1 cup of water into the Instant Pot. Place a steamer rack into the pot. Place the spaghetti squash on the rack cut side up. Close the lid and set the Instant Pot to Manual ( Pressure Cook) on High Pressure for 8 minutes. Keep the valve at Sealed.
- After Instant pot finishes cooking, let it go for keep warm timer for 10 minutes. Then release the leftover pressure by moving the valve from Sealing to Venting.
- Remove the squash and rest it on the solid surface. Once it cools down, using a knife, cut it open. ( You can either cut it cross wise - longer strands or length wise - shorter and more manageable strands.
- Using a spoon, remove the seeds and surrounding membrane in the middle. Drag a fork along the squash to get noodle like strands of spaghetti squash.
- Season with oil, fresh herbs, salt and pepper and red chili flakes (optional). Serve and enjoy.
Notes
The squash noodles are subtle in flavor so season it well according to your liking. I like them savory, but a drizzle of cinnamon, butter and maple syrup also tastes amazing.
If you feel that the strands are too chewy or crunchy, put them in
microwave dish, cover and cook for a minute. They will soften and become tender. Cooked Spaghetti Squash can be frozen. Put the strands into a zip-lock freezer bag and squash the bag flat while taking as much air out as possible. This makes it easier stacking in the fridge as well as evenly defrosting the noodles.
microwave dish, cover and cook for a minute. They will soften and become tender. Cooked Spaghetti Squash can be frozen. Put the strands into a zip-lock freezer bag and squash the bag flat while taking as much air out as possible. This makes it easier stacking in the fridge as well as evenly defrosting the noodles.
Nutrition
Serving: 1cup | Calories: 68kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 128mg | Fiber: 3g | Sugar: 4g