A healthy and versatile low-carb alternative to pasta, spaghetti squash is easily cooked in the Instant Pot, ready to pair with your favorite sauces and toppings.
Spaghetti squash Olive oil Salt Pepper Water
Prepare the squash: Cut the spaghetti squash in half lengthwise and remove the seeds with a spoon. Ensure all the fibrous strands and seeds are discarded.
Season the squash: Brush the cut sides of the squash with olive oil and sprinkle generously with salt and pepper. This adds flavor and helps with roasting.
Add water to pot: Pour one cup of water into the Instant Pot and place the metal trivet inside. The trivet keeps the squash elevated above the water for even cooking.
Pressure cook: Place the squash halves on the trivet, cut sides up, seal the pot, and set it to high pressure. Cook for 7 minutes, then let the pressure release naturally for 10 minutes.
Shred the squash: Carefully remove the squash from the pot and allow it to cool slightly. Use a fork to scrape out the flesh, creating long, spaghetti-like strands, then serve as desired.