Instant Pot Spaghetti Squash
Instant Pot Spaghetti Squash is an easy and healthy weeknight dinner. If you are looking for a family-friendly meal that is not only tasty but also quick to make, then this is the recipe for you.
Author: Wondermom Wannabe
Meal Type: Vegetarian
Cuisine: American
Difficulty: EASY
Prep. Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 4 servings
Calories: 146 kcal per serving
Ingredients
- 2 pounds - spaghetti squash
- 1 cup - water
- 24 ounces - pasta sauce
- ¼ cup - parmesan cheese
- ⅛ cup - olives
Instructions
- Cut the squash in half. Scoop out seeds and membranes from inside the squash.
- Add water to the Instant Pot and place the trivet in the pot. Put the spaghetti squash on top of the trivet.
- Close the Instant Pot lid and turn the valve to sealing.
- Set manual pressure time of 7 minutes. Do a quick pressure release.
- While the squash is cooking heat up the jarred sauce on the stovetop on medium low or low heat.
- Remove the squash from the pot and scoop squash ‘noodles’ out, or eat straight from the squash skin.
- Top with sauce and cheese then serve and enjoy.
Nutrition
Energy: 146 kcal | Total Fat: 5 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 0 mg | Total Carbs: 26 g | Fiber: 6 g | Sugars: 12 g | Proteins: 5 g | Sodium: 945 mg | Polyunsaturated: 2 g | Monounsaturated: 1 g
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