Description
Learn how to cook spaghetti squash in only a few minutes! Gluten-free, paleo, keto and great for meal prep!
Ingredients
- 1 Medium (about 2 1/2 To 3 Lb. Size) Spaghetti Squash
- 1 cup Water
Preparation
Cut spaghetti squash in half horizontally. Scrape out seeds, making sure you don’t scrape too much of the actual squash out.
Place the trivet in the Instant Pot and pour in 1 cup of water. Place squash cut-side up into the Instant Pot. You may have to really squish it in.
Cover the pot (make sure you set it to sealing) and cook on manual high pressure for 5–8 minutes, depending on the size of squash and how tender you like it. I recommend starting with 5 minutes and then cooking for a few more minutes if needed.
Do an instant steam release and open the lid. Test squash to see if it pulls into tender strands. If not, cook for a few more minutes. If it does, you’re ready to go!
Pull into strands and devour!
