I can’t stop raving about the noodle texture. The noodles have an almost al dente texture. This Instant Pot Spaghetti Squash recipe makes tender spaghetti squash that separates easily into noodles. While their aren’t any recipes for spaghetti squash in the book, I decided to start with the same time and pressure as they use to cook the butternut squash for their Ginger and Butternut Squash Soup recipe. Instead, you can use the steam rack that comes with the pot.Īs I was moving into uncharted territory (in my kitchen, at least), I consulted the recipe booklet that came with the pot to get an idea for the settings to start with. For this recipe, however, a steamer basket is not required. It may just be time to invest in a steamer basket for smaller veggies like broccoli. It’s a little hard to break away from the stove top steamer I know so well and love more than it’s healthy to love a piece of kitchen equipment.Īs much as I love my stove-top steamer, after making spaghetti squash in my Instant Pot, I’m starting to think about trying the Instant Pot for other veggies. One thing I haven’t used the Instant Pot for is steaming veggies. This is one appliance that has earned it’s space in my kitchen. In fact, I find I go to my Instant Pot more and more instead of using my slow-cooker. While meat cooked in the Instant Pot has that slow-cooked fall-apart tender, it retains its flavor better than it does if it’s cooked for hours.
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So far, I’ve used my Instant Pot mostly for soups like my Low-Carb Italian Sausage Soup-Instant Pot Recipe, roasts, and one low-carb lava cake. I wasn’t expecting a geyser of steam to shoot up from the pot! Now that I’m over that initial nervousness, I have found that with every use, I grow more and more fond of it. Seriously, the first time I released the steam vent I screamed. I had heard stories about pressure cooking accidents. I’ve had my Instant Pot since Christmas and I find myself using it more and more. The results were so good, I wanted to share this recipe with you as it’s own recipe. I couldn’t stand the thought of heating up the oven or steaming up the kitchen. On a whim, I decided to try to make it in the Instant Pot. I often bake or steam spaghetti squash, but it’s hot here in North Carolina. I never thought I could get so excited about spaghetti squash! This recipe all started when I was working on another recipe that included spaghetti squash. Spaghetti Squash can be part of a low-carb, keto, diabetic, gluten-free, grain-free, Paleo, or Whole-30 diet.ĭisclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. This recipe includes a step-by-step tutorial with photos for each part. Cut the remaining lime into 6 wedges and serve with the squash to squeeze over all.This easy recipe for Instant Pot Spaghetti Squash makes low-carb, healthy noodles for your favorite pasta sauce recipe. Top the squash evenly with the edamame, carrots, and green onion, spoon the soy sauce mixture evenly over all, and sprinkle with the nuts and cilantro. Place the squash in a large serving bowl or divide among 6 individual bowls. To create long spaghetti squash strands, run a fork around the outer edges of the squash to release the strands, rather than “raking through” the strands. Then press the Adjust button to “More” or “High.” Add the edamame to the water, bring to a boil, and boil for 2 minutes. Press the Cancel button and set to Sauté. Remove the squash halves and place on a cutting board. When the valve drops, carefully remove the lid.
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Meanwhile, combine the soy sauce, juice of 1 of the limes, sugar, ginger, and crushed pepper flakes in a small bowl. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 7 minutes. Place the water and a trivet in the Instant Pot.