Pressure Cooker Spaghetti Squash
Make our easy tender pressure cooker spaghetti sauce for dinner. It's especially delicious with the garlic parmesan sauce on the side!
Equipment
- Pressure Cooker
Ingredients
- 3 lb spaghetti squash
- 1 cup water
Garlic Parmesan Sauce
- 3 tablespoon salted butter
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 3 garlic cloves minced
- ½ cup chicken broth or vegetable broth
- ¾ cup shredded parmesan cheese
- garnish-fresh parsley optional
Instructions
- Prep the spaghetti squash by washing the outside, drying it with a paper towel, and then cutting it in half lengthwise. Remove the seeds.
- Add 1 cup of water to the bottom of the pressure cooker and insert the steamer rack trivet.
- Place the spaghetti squash halves on top of the instant pot trivet with the squash facing down. They won't both fit perfectly and we needed to place one spaghetti squash half on its side to fit.
- Pressure cook the spaghetti squash on high for 7 minutes, and then do a Quick Release of the remaining pressure.
- Remove lid, squash, and trivet from the pot. Drain any moisture that collected inside the squash. Discard the water in the pot and remove the trivet.
- Use a fork to shred the instant pot spaghetti squash into long strands and then serve with butter (or olive oil), salt and pepper or try it with our garlic parm sauce. Serve the pressure cooker spaghetti squash in either a bowl or in the squash shell.
Garlic Parmesan Sauce
Over medium heat, melt the butter in the pot. Add the garlic and stir for 1 minute until fragrant. Add the salt, pepper, and chicken broth and combine.- In a small bowl combine the spaghetti squash, garlic broth mixture and the parmesan cheese.
- Toss with two forks to combine.
- Garnish with fresh parmesan cheese and the fresh parsley.
Video
Notes
- Skip all the sauces if you just need a basic spaghetti squash pressure cooker recipe.
- Serve with alfredo sauce, marinara sauce, garlic parm sauce, or just with butter, salt and pepper.
- Cutting the squash in half lengthwise will give you short spaghetti squash strands, if you cut it in half across the width, it'll give you longer strands.
- To cook the squash al dente reduce the cook time to 4-5 minutes.
- To cook the spaghetti squash whole, put the entire squash in the pressure cooker for 10 minutes and do a Natural Release. Remove the seeds after it's cooked with a cookie scoop or ice cream scoop.
Nutrition
Calories: 115kcalCarbohydrates: 9gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 406mgPotassium: 148mgFiber: 2gSugar: 3gVitamin A: 350IUVitamin C: 3mgCalcium: 144mgIron: 0.5mg
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