Description
Spaghetti squash in the Instant Pot is a game-changer for healthy, low-carb meals. This versatile veggie transforms into tender, spaghetti-like strands, perfect for pairing with your favorite sauces. Quick to prepare and packed with flavor, it’s an excellent choice for busy weeknights or festive gatherings. Impress your family and friends with this delightful dish that promises both nutrition and taste.
Ingredients
Scale
- 1 medium spaghetti squash (about 3 lbs)
- 1 cup water
- 2 tsp extra virgin olive oil
- Salt and pepper, to taste
- 1 cup marinara sauce or pesto (optional)
Instructions
- Slice the spaghetti squash in half lengthwise and scoop out seeds.
- Pour 1 cup of water into the Instant Pot.
- Place both halves of the squash cut-side up on the trivet inside the pot.
- Close the lid and set the valve to sealing.
- Cook on high pressure for 7 minutes.
- Perform a quick release by moving the valve to venting.
- Fluff the strands with a fork, drizzle with olive oil, season with salt and pepper, and top with sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main
- Method: Steaming
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup cooked spaghetti squash (approximately 155g)
- Calories: 42
- Sugar: 0.9g
- Sodium: 10mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg