Instant Pot Spaghetti Squash
Instant Pot spaghetti squash is fast! Ready in less than 20 minutes, and it’s a low carb dream come true!
- 1 whole Spaghetti squash
- 1 cup Water
Cut the spaghetti squash in half widthwise and use a spoon to scoop out the seeds.
Pour water into the pot of your pressure cooker.
Place trivet in the bottom of the pot and set your spaghetti squash on top of it with the cut side down. This helps to keep the moisture from collecting in the squash as it cooks.
Lock the lid in place and turn the valve to SEALING. Cook on high pressure for 8 minutes.
When the time is up do a quick release and remove the lid.
Let the squash cool enough to handle and then use a ford to shred the inside of the squash to create noodles.
Serve with your toppings of choice.
Serving: 4ounces | Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg