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4.80 from 5 votes

Instant Pot Spaghetti Squash

Instant Pot Spaghetti Squash is an easy and healthy weeknight dinner.
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Dinner
Cuisine: American
Method: Instant Pot
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
  • 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