Ingredients

The following ingredients have 1 Servings
  • 1 (2-3 pound) spaghetti squash
  • 1 cup cold water

Instruction

  • Using a sharp knife, poke slits all over the spaghetti squash (about 8-10 or so) so the steam can escape while cooking.
  • Place the steam insert/rack that came with your Instant Pot in the bottom of the bottom. Place the spaghetti squash on top.
  • Seal the lid on the Instant Pot. Cook on high pressure for 15 minutes (Press “Manual”  or "Pressure Cook" then the "+" or "-" button to get to 15. Specific directions may vary depending on your model.). The Instant Pot will take a little while for the pressure to build then will start to count down from 15 minutes.
  • Once done, let the pressure slowly come down, or use the quick release method. Remove the pot lid, poke the spaghetti squash with a knife. If the knife goes through easily and the squash is soft it's done. If not, cook a few more minutes.
  • When your squash is fully cooked, using oven mitts, remove the rack and spaghetti squash and place on a cutting board or work surface. Cut the squash in half. Using a fork or tongs, remove the seeds. Using a fork create long strands of the squash.