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. Source:, July 2018

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • 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 Facts

65 calories; 0.6 g total fat; 0.2 g saturated fat; 191 mg sodium. 284 mg potassium; 15.7 g carbohydrates; 3.4 g fiber; 6 g sugar; 1.6 g protein; 266 IU vitamin a iu; 8 mg vitamin c; 19 mcg folate; 53 mg calcium; 1 mg iron; 27 mg magnesium;

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Rating: 4 stars
I Like the idea but haven't tried this yet. I have one question before I make it. Is there any particular way it should be placed in the pressure cooker? Read More