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Instant Pot Spaghetti Squash

Instant Pot Spaghetti Squash Recipe

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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 servings
Calories: 112
Ingredients Method Notes

Ingredients
  

  • 1 spaghetti squash (about 3 lbs)
  • 1 cup water
  • 1 to 2 tablespoons unsalted butter, cut into small pieces
  • Salt and freshly ground black pepper

Method
 

  1. Pierce squash with a fork, microwave 3 minutes, then halve lengthwise and scoop out seeds.
  2. Place trivet and 1 cup water in Instant Pot. Nestle squash cut-side up on trivet and dot with butter. Lock lid and cook on High Pressure for 7 minutes.
  3. Let pressure release naturally for 5 minutes, then quick release remaining pressure. Remove squash with tongs.
  4. Shred flesh with a fork, toss with melted butter and season with salt and pepper. Serve warm.

Notes

Full cycle from sealing to serving takes about 20 minutes. If your squash is larger or smaller, adjust the cook time by 1 minute per pound.