Perfect Spaghetti Squash In The Instant Pot

Have you ever cooked a spaghetti squash? It is a unique yellow hard shelled squash that cooks up in strands that resembles spaghetti!

Although it has a bland taste, this fun-to-eat squash pairs well with all kinds of sauces or sautéed vegetables for a delicious low calorie, yet nutrient dense "spaghetti" type dish!

Quick and Easy Mushroom Sauce
I sauté sliced mushrooms and Kalamata olives in marinara sauce until the sauce cooks down (I use organic fat-free marinara sauce from Whole Foods) and until the mushrooms are soft. Then I mix the delicious sauce with my cooked strands of spaghetti squash and top it with chopped cilantro.

Quick Toppings 
Or if I am in a hurry, I might simply mix the cooked squash with a little marinara sauce, Kalamata olives, and chopped cilantro or parsley.

How I prep the squash

Like most winter squashes, spaghetti squash has a hard outside shell which may be a little challenging to cut. Therefore, to make it easy, I wash the outside will and use a large Japanese type knife to cut mine in half down the middle as opposed to cutting it lengthwise into two boat boats which I find more difficult to cut.

The advantage of cutting it lengthwise into boats is that you create a serving dish and can serve it right out of the shell which can be pretty if serving company.

Before cooking in the Instant Pot, I scoop out the seeds

Once you cut your squash and scoop out the seeds, you are ready to cook it in the Instant Pot. An Instant Pot is a pressure cooker. ( If you don't have an IP, you can use a steamer )

There is no easier way of cooking spaghetti squash than in the Instant Pot. 

Try to get a medium sized squash that will fit into your 6 or 8 quart IP on the trivet or steamer basket. The yellower the outside of the squash, the riper and perhaps tastier the squash.

Author of the Blog: Judee Algazi

Prep Time: 5 minutes 

Cook Time: 7 minutes after the IP heats up

Serves: 2 

Ingredients: 

1 yellow medium spaghetti squash, cut in half and stem chopped off.

Directions: 

Wash your squash well, cut in half, scoop out the seeds, chop off the stem, and place the two halves on the trivet (that came with the IP) or a steamer basket.  Add 1.5 cups of water to your Instant Pot. Set pressure cooker for 7 minutes (longer if you have a large squash). When done, release steam manually immediately according to your manufacturers directions. Carefully remove the two halves to a plate, allow to cool somewhat and then using a fork, pull out the strands of squash.

** do not overcook by allowing it to sit in the steam after the 7 minutes! You will loose the strands and just have squash!

MY NOTES: 

It's currently winter squash season. Winter squashes such as butternut, acorn, and spaghetti squash are actually harvested in the early fall (such as now) but can be stored and used into the winter. 

Spaghetti squash and butternut squash should be stored in a cool, but not too cold, (55-60 degrees) dark place such as a pantry or cabinet up to 2-3 months. Acorn squash about 1-2 months. 

All recipes on my blog are gluten-free. All recipes on my blog are vegetarian and as of 2021 entirely plant-based oil-free vegan.

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