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Instant Pot Spaghetti Squash (in 7 minutes!) Recipe

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This recipe for Instant Pot Spaghetti Squash (in 7 minutes!) is from Oma's "Not So German" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 spaghetti squash (about 3 pounds)
1 cup water
Directions:
Directions:
* Slice the spaghetti squash in half and then scoop out the seeds in the center.
* Place a trivet or steamer basket in the bottom of the Instant Pot and add a cup of
water into the bottom. Arrange the cut squash halves on top of the trivet and
secure the lid. Make sure the steam release valve in the lid is turned to the Sealing
position.
* Use the pressure cook or manual button to set the pressure cooker to cook at high
pressure for 7 minutes. It will take roughly 8-10 minutes for the pot to build
pressure before the cooking cycle begins, so make sure to consider that extra time
when planning your meal.
* When the timer goes off, carefully turn the steam release valve to Venting, to
quickly release any remaining steam pressure. (Make sure your hand isn't over the
vent, so that you don't get burned by the steam.)
* When the floating valve in the lid drops, it's safe to remove the lid. Use a fork to
check the squash to make sure it's cooked to your liking. I like my squash to be
tender, but not mushy. If there is water collected in the center of your squash, drain
it before serving.
* To serve the squash, use the tines of a fork to separate the cooked strands into
spaghetti-like pieces and remove them from the hard shell. Use the cooked squash
in your favorite recipe and store leftovers in an airtight container in the fridge for up
to a week.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min

 

 

 

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