Do you love spaghetti squash? It’s especially popular in CSA bags and might just be in your own garden. One of the biggest problems with spaghetti squash is that it takes a LONG time to cook.
And if you are in Arizona, like I am, you despise turning on the oven in the heat of the summer. It just makes the house so incredibly hot.
I picked up an Instant Pot in December of 2015, and I have been cooking everything in it ever since. It’s my favorite kitchen appliance – I would honestly dump ALL the other appliances just to keep that one..
…..Ok, well maybe not my KitchenAid Mixer…. 😉
Have you tried the Instant Pot yet? I love it because you can set it and walk away. Not to mention it doesn’t heat up your home.
PLUS, you can use it to cook almost everything from yogurt, to rice, use as a slow cooker and much more.
If you are looking for an easy way to make your spaghetti squash, use your Instant Pot. It truly does an amazing job.
Although we aren’t gluten-free OR paleo, if you are, spaghetti squash is perfect for you – AND you can have it on the table in 15 minutes or less.
- 1 C. water
- 1 spaghetti squash
- Cut your spaghetti squash lengthwise, and scoop out the seeds.
- Place the trivet in the Instant Pot and add 1 C. of water.
- Stack the spaghetti squash on top of each other, cut side facing up. If your spaghetti squash was rather large like ours was, cut it lengthwise then horizontally and place them (as they fit) face up.
- Put the lid on the Instant Pot and close the valve on the top.
- Set the Instant Pot to manual (high pressure) for 5 minutes.
- The pot will take 4-5 minutes to come to pressure, then it will start the 5 minutes of cook time. Once it beeps, flip the vent on the top to release the steam (be careful, it's hot!)
- Open the lid and check the squash to see if it's done - it should shred easily with a fork (much like spaghetti noodles). If it needs an additional 1-2 minutes, place the lid back on and set the timer to 1-2 minutes on manual (high).
- Dress up with some fresh garlic, a little butter, and pasta sauce.
- Refrigerate leftovers and eat within 3-4 days.