From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Spaghetti Squash (Instant Pot, Microwave & Oven)
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Instructions
1
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Place the trivet in the bottom of the Instant Pot. Pour 1 cup of water into the pot and place the spaghetti squash halves on top of the trivet. Secure the lid and close the venting valve.
2
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Cook at High Pressure for 7 minutes, then quick release the pressure. Remove the lid when safe to do so, and remove the spaghetti squash when cool enough to handle.
My Calorie Intake
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Tips & Tricks (5)
- Slice Safely 🔪Always cut spaghetti squash lengthwise with a sharp knife, and stabilize the squash by placing a damp kitchen towel underneath to prevent slipping.
- Moisture Magic 💧Add 1 cup of water to the Instant Pot or baking dish to ensure the squash steams perfectly and doesn't dry out during cooking.
- Scraping Technique 🥄Use a fork to scrape the squash flesh from the skin in long, gentle strokes to create perfect spaghetti-like strands without breaking them.
- Season Strategically 🧂Salt the squash after cooking and scraping to prevent excess moisture extraction, which can make the strands watery and less textured.
- Storage Savvy 🥡Store cooked spaghetti squash in an airtight container in the refrigerator for up to 5 days, and reheat gently to maintain its delicate texture.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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