Instant Pot Spaghetti Squash
Instant Pot Spaghetti Squash is an easy and healthy weeknight dinner.
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Servings: 4 Servings
Calories: 123kcal
Equipment
- Knife and cutting board
- spoon
- Instant Pot
Ingredients
- 2 pounds spaghetti squash one medium sized squash
- 1 cup water
- 24 ounces pasta sauce optional
- ¼ cup grated parmesan cheese optional
- ⅛ cup sliced olives optional
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
Serving: 1Serving | Calories: 123kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 1012mg | Potassium: 692mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1000IU | Vitamin C: 15mg | Calcium: 120mg | Iron: 2mg