To say I love my Instant Pot is an understatement! I love cooking quick and easy so I have been trying everything I can. My meats always turn out so tender and full of flavor. Baking potatoes have never been so easy, so I wanted to make some spaghetti squash dish instead of pasta.
If you haven’t used spaghetti squash before, make sure you chose one that is firm and free of soft spots and cracks. Most people like to cut their squash lengthwise. I like to cut mine in half, especially for the instant pot. You also get longer strands. After you cut your squash in half, scoop out the seeds with a spoon.
/After you scoop out your filling, pour 1 cup of water in your Instant Pot. Lower the trivet in and place your spaghetti squash on top.
You will then set your Instant Pot to high pressure for 8 minutes and then Quick Release. If you are new to the Instant Pot, there are a few things you should know. After it’s done, you will use a fork to gently scrape out the squash in beautiful, long strands. It is then ready for the other ingredients.
Nutritionally, spaghetti squash is low in calories at 42 calories a cup with 10 grams of carbohydrate making it a great choice for people with diabetes. It also contains Vitamin A, Vitamin C, manganese, and fiber.
- 1 spaghetti squash
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons or 8 large basil leaves, chopped
- 2 Roma tomatoes, diced
- 1 teaspoon salt
- ½ teaspoon pepper
- Wash and dry your squash.
- On a cutting board, cut the stem off the squash and then cut it in half.
- Place 1 cup of water in the Instant Pot and place the trivet inside.
- Place the squash onto the trivet.
- Set the Instant Pot to high pressure for 8 minutes, making sure you seal the vent. It will take a few minutes to come to pressure.
- After it's done, quick release the pressure, making sure you don't put your hand over the vent.
- Carefully, remove the squash from the Instant Pot.
- With a fork, gently scrape out the squash and place in a colander to allow excess water to drain.
- In a small saucepan, place olive oil and garlic and saute until fragrant.
- Place squash in a medium bowl, pour garlic and olive oil mixture over the squash and gently toss.
- Add salt, pepper, tomatoes and basil and gently toss.
- Serve as a side dish or main dish.
Author: Betsy Ramirez
Betsy is a registered dietitian/nutritionist, homeschool mom, & fairy tale junkie, who loves getting crafty. Being on my bike and lifting weights are my therapy. Thinking outside the box is my jam!