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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 Instant Pot. Enjoy it plain as a side dish, or dress it up and use it as a substitute for pasta.

Source: EatingWell.com, July 2018




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

1 cup
65 calories; protein 1.6g; carbohydrates 15.7g; dietary fiber 3.4g; sugars 6.1g; fat 0.6g; saturated fat 0.2g; vitamin a iu 265.9IU; vitamin c 8.4mg; folate 19.3mcg; calcium 53.1mg; iron 0.8mg; magnesium 27.4mg; potassium 284.5mg; sodium 190.5mg; thiamin 0.1mg.

3 vegetable