The Easiest Instant Pot Spaghetti Squash
Try this recipe for The Easiest Instant Pot Spaghetti Squash, or contribute your own.
Try this recipe for The Easiest Instant Pot Spaghetti Squash, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (237g)
- Sodium 9.48000000801392 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Place 1 cup of water inside the liner of your Instant Pot Pressure Cooker.
- Put the trivet inside and set the spaghetti squash on top. There is no need to poke holes in it, cut it, or seed it.
- Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons and select 30 minutes.
- When the time is up you can quickly release the pressure or let it naturally release. (I usually opt for the natural release)
- Take the squash out of the Instant Pot. The skin should peel right off. Deseed and enjoy!
Attempting to halve a raw spaghetti squash with a standard chef knife risks structural slippage due to the hard, spherical exterior. Pressure cooking the gourd completely intact bypasses that hazard entirely. Steam penetrates the dense outer skin, hydrolyzing the internal pectin bonds uniformly without requiring any preliminary puncturing or slicing. One cup of water creates sufficient steam volume inside a six-quart electric pressure cooker to bring the sealed chamber to operating pressure. Thirty minutes at high pressure softens both the exterior husk and the internal strands until the skin yields completely to pressure and peels away by hand. Natural pressure release prevents the squash from collapsing into mush by letting internal temperatures drop gradually over fifteen minutes. Freezing cooked strands requires careful moisture management because squash is roughly ninety percent water. Drain the cooked strands in a colander for ten minutes, pressing gently with a silicone spatula to expel excess liquid before sealing them in airtight freezer bags. Frozen squash keeps safely for up to three months at minus eighteen degrees Celsius. Reheat thawed portions in a skillet over medium heat for four minutes to evaporate residual water instead of microwaving, which concentrates moisture and results in a soggy texture. Maillard reactions develop pleasing nutty notes when the drained strands hit a hot pan with a small amount of oil, transforming the neutral vegetable into a deeply savory base for sauces.
