Instant Pot® Spaghetti Squash

Prep Time2 mins

Cook Time10 mins

Servings: 2

Calories: 5kcal

Author: Amanda

Cut your spaghetti squash in half horizontally and scoop out all of the seeds from the center.
Place the Instant Pot® metal rack inside the pot and add 1 cup of water to the bottom of the pot as well. Place the spaghetti squash on top of the rack. If your squash is too large, you can angle it to fit in the pot, just do not let the squash touch the bottom. As long as it is hovering above, on the trivet, it will be fine! You can also opt to cook one half of the squash in one batch and the second half in a separate batch- it only takes 10 minutes after all!
Sprinkle salt and pepper on top of the squash (if using). Place the lid on the Instant Pot® and make sure the steam valve is set to “seal”. Press the “manual” button and set the timer for 10 minutes and the pressure to high. Once the timer goes off, indicating the squash is done, do a manual pressure release by carefully opening the steam valve and letting the steam escape. Remove the spaghetti squash carefully. Use a fork to shred the spaghetti squash, scraping the center of the squash with the prongs of the fork to make “noodles”.
Serve the spaghetti squash while hot or store in the fridge for up to a week.