Instant Pot Spaghetti Squash
Instant Pot Spaghetti Squash is an easy and healthy weeknight dinner.
Prep Time5 minutes mins
Cook Time7 minutes mins
Total Time12 minutes mins
Cuisine: American
Method: Instant Pot
Servings: 4 Servings
Calories: 123kcal
knife and cutting board
spoon
Instant Pot
- 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
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.
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