I love this Easy Pressure Cooker Spaghetti Squash recipe for nights that we need some healthy “noodles” in our life!
I never really liked squash. Then, my chef husband introduced me to spaghetti squash noodles…he threw on his amazing meatballs and I was hooked! We were even able to trick our picky 5-year-old that they were noodles and he asked for seconds.
The only thing I don’t like about these is that they take so long in the oven. So as you can guess, this isn’t a oven recipe for spaghetti squash. 🙂
You will want to grab the rack that was sent to you with the Instant Pot. Add two cups of water to the bottom of the pot and poke at least 6 holes with a fork in your squash.
Set your pressure cooker to 16 minutes on high pressure and quick release.
(First time?! Hit the “manual” setting and it will default to 30 minutes. Use the minus button to go to 16.)
Cut open the squash and take out the seeds, then use a fork to scrape out the inside of the squash. Scrape everything out until you reach the skin. It should be very easy to scrape everything out, if not, pop it back into the pressure cooker and add a couple minutes. Enjoy with meatballs, Easy Bolognese Sauce or just by itself!
Happy Cooking!
Josie
More Instant Pot recipes:
Easy Bolognese Sauce in the Pressure Cooker
I’ve been loving my crockpot and rice cooker lately for busy weeknights – this recipe is perfect for one of our dinners during the week.
thank you this worked great! can i freeze the left over spaghetti squash or how long does it keep in the fridge?