about the recipe
Learn how to cut and cook spaghetti squash halves quickly in the Instant Pot! This gluten-free alternative to traditional pasta is perfect if you’re eating gluten-free or following a Paleo or keto diet. With the help of a pressure cooker, this recipe is ready in 20 minutes and ideal for busy weeknights when time is tight!
INGREDIENTS
– 1 spaghetti squash – 1 cup vegetable broth
– Slice the spaghetti squash in half and scoop the seeds out. – Place the trivet in the bottom of the Instant Pot.
– Add the broth to the bottom of the instant pot and then arrange the squash halves on top of it. Secure the lid, making sure the vent is set to seal. Set the timer to 7 minutes and the pressure to high.
When the timer goes off, carefully release the pressure using the release valve. (Careful; I use a cooking mitt when doing this.) Test the spaghetti squash for doneness.
Shred the spaghetti squash with forks, being careful not to burn yourself!
You can serve this dish as a side with a little salt, pepper, garlic powder, and butter or use it in most any recipe that calls for pasta.
Enjoy!