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1. SPAGHETTI SQUASH INSTANT POT HOW TO
2. SPAGHETTI SQUASH INSTANT POT MANUAL
3. SPAGHETTI SQUASH INSTANT POT FREE

Once I'm done "raking" it, I like to add some salt, pepper, and butter. The squash will be really hot, so I recommend using two large spoons to take it out of the Instant Pot. Remove the squash from the Instant Pot and "rake" it with a fork Also, be sure to do a quick release or the squash will keep on cooking.Ĥ. Keep in mind that anything much bigger than a 3-pound spaghetti squash likely won't fit in a 6-quart Instant Pot. Adjust by a minute or two either way depending on the size of your squash. However, if you prefer it to be slightly firmer, give it 5 minutes. I find 6 minutes is good for a 3-pound squash to end up not too soft/mushy and not too "al dente". There is no exact science on how long to cook spaghetti squash in the Instant Pot. Cook it on high pressure for 6 minutes then do a quick pressure release You can use the trivet if you wish, but I don't think it's necessary.ģ. Place squash in the Instant Pot with 1 cup of water Cut the squash in half lengthwise and remove the seedsĭo this carefully with a large, sharp knife.

SPAGHETTI SQUASH INSTANT POT HOW TO

How to cook spaghetti squash in the Instant Pot 1. I find it easier than other methods, and if you're making it for a special occasion like Thanksgiving, you still have the stove available for all your other pots and pans. Whatever your reason for eating it, I certainly recommend the Instant Pot method for cooking spaghetti squash. It's super healthy too! It's also a great way for those on low carb/keto diets to enjoy something that (sort of) resembles spaghetti. I only discovered it as an adult, which is a shame since it's probably one of the more fun vegetables for kiddos.

SPAGHETTI SQUASH INSTANT POT FREE

RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.It's easy and quick to make Instant Pot spaghetti squash! Free up your stove while making this super easy vegetable side. Jeff's Tip: If you want to add some protein, such as shrimp (peeled and deveined) or bite-size pieces of boneless chicken, go for it! Add them in Step 5 and sauté until fully cooked (shrimp will curl and become opaque, and chicken should be fully white, with no sign of pink). Serve topped with additional black pepper.Return the shredded spaghetti squash to the pot and toss with the ghee and oil while adding both cheeses and your desired amount of black pepper.Once the oil's bubbling and the ghee's melted (about 3 minutes), hit Keep Warm/Cancel to turn off the pot again. Add the oil and ghee to the Instant Pot, hit Sauté, and adjust so it's on the More or High setting.Empty the liner pot, wipe it completely dry, and return it to the Instant Pot. Transfer the shredded squash to a bowl and discard the squash skins (or save them to serve the finished dish in for extra "wow!" factor).Using tongs, carefully remove the squash and use a fork to shred it into spaghetti.Quick release when done, then hit Keep Warm/Cancel to turn off the pot.

SPAGHETTI SQUASH INSTANT POT MANUAL

Then scoop out the stringy, seedy center and discard. Using a sharp chef's knife, slice the spaghetti squash lengthwise in half.And for more lightened-up takes on your favorite comfort-food classics, check out The Lighter Step-By-Step Instant Pot Cookbook, out April 13, 2021.Ģ58 calories, 17.9 g fat, 143 mg sodium, 24.7 g carbs (0.4 g fiber, 0 g sugar), 4.3 g protein Serves 4 You'll NeedĢ Tbsp grated Pecorino Romano cheese or additional Parmesanįreshly ground black pepper, to taste How to Make It Eisner's recipes focus on making healthier versions of popular comfort foods if you're looking for a cheesy, filling dish, this recipe will do just the trick.