Pressure-Cooker Spaghetti Squash

Pressure-Cooker Spaghetti Squash

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From: EatingWell.com, July 2018

By far the easiest way to cook spaghetti squash is with a pressure cooker. The noodly, low-carb squash turns tender in only 7 minutes in your multicooker. Enjoy it plain as a side dish, or dress it up and use it as a substitute for pasta.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Preparation

  • Prep

  • Ready In

  1. Pour 1 cup water into a multicooker. Sprinkle squash with salt and pepper and place in the multicooker. Close and lock the lid. Cook at high pressure for 7 minutes. Release the pressure and remove the squash from the cooker to cool slightly. When cool enough to handle, gently scrape out the squash flesh with a fork.
  • Equipment: Electric pressure cooker (multicooker)

Nutrition information

  • Serving size: 1 cup
  • Per serving: 65 calories; 1 g fat(0 g sat); 3 g fiber; 16 g carbohydrates; 2 g protein; 19 mcg folate; 0 cholesterol; 6 g sugars; 0 g added sugars; 266 IU vitamin A; 8 mg vitamin C; 53 mg calcium; 1 mg iron; 191 mg sodium; 284 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable

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