Easy Instant Pot Spaghetti Squash Recipe

🌟 Why You’ll Love This Recipe

• Time-saving: Say goodbye to an hour-long bake—this cooks in just minutes!
• Hands-off cooking: Let the Instant Pot do its thing while you prep your favorite toppings.
• Versatility: From marinara to pesto to garlic butter, spaghetti squash is the ultimate blank canvas.
• Healthy comfort food: Low-carb, gluten-free, and packed with nutrients? Yes, please!

🛒 Ingredients Breakdown

• 1 medium spaghetti squash: Look for one that’s firm, unblemished, and feels heavy for its size. About 2–3 lbs. is perfect for a family dinner.
• 1 cup water: This is essential for creating the steam in your Instant Pot.

Pro Tips:

• For added flavor, you can use broth instead of water for steaming—it gives the squash a subtle savory boost!
• If you’re feeding a crowd, cook multiple squashes in batches or opt for a smaller squash if cooking for one or two people.

📸 Step-by-Step Instructions

1. Prep the squash: Cut the spaghetti squash in half lengthwise (or widthwise for longer strands). Use a spoon to scoop out the seeds and stringy pulp in the center. Don’t worry if the cutting feels tricky—not all squashes cut smoothly!
2. Add water to the Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot and set the metal trivet inside.
3. Position the squash: Place the squash halves cut-side up on the trivet. If only one fits comfortably, cook in two batches.
4. Pressure cook: Secure the lid, move the valve to “Sealing,” and set the Instant Pot to Manual or High Pressure for 7 minutes. For softer strands, increase to 8–9 minutes.
5. Quick release: When the cooking time is up, do a quick release by carefully moving the valve to “Venting.” Steam will escape rapidly, so use a towel or utensil to protect your hand.
6. Fluff and serve: Once the pressure has released, use tongs to remove the squash carefully (it’ll be hot!). Use a fork to scrape out the strands and fluff them into noodle-like goodness.

🍴 Chef’s Tips and Tricks

• Short on time? You can prep the squash the night before and store it in the fridge. This way, you can pop it into the Instant Pot in seconds!
• Add some seasoning: Brush the squash with olive oil and sprinkle it with salt, pepper, or garlic powder before cooking for even more flavor.
• Overcooked it? Don’t fret! Use your squash in a mash or creamy soup instead.

✨ Recipe Variations and Serving Suggestions

Spaghetti squash on its own is delightful, but why not jazz it up? Here are some ideas:

• For pasta night: Toss with marinara, fresh basil, and a sprinkle of Parmesan.
• For a luxurious twist: Drizzle with garlic butter and top with sautéed shrimp.
• For a veggie-packed meal: Add roasted veggies and a spoonful of pesto for a vibrant bowl of deliciousness.

❓ FAQs

• Can I freeze cooked spaghetti squash? Absolutely! Let the strands cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge and reheat gently.
• How long will it keep? Cooked spaghetti squash can be stored in the fridge for 4–5 days in an airtight container. Perfect for meal prep!
• Do I need to peel it? Nope! The peel acts like a built-in bowl. Just scoop out the strands and discard the skin when you’re done.