Who got an Instant Pot for the Holidays? These gadgets are everywhere these days, and they are worth every penny! I was nervous when I got mine, as I did not think that I would use it often enough and it would end up on a shelf in my basement collecting dust. That is not the case and I it at least once a week to make a quick meal, in one pot without having to turn on the oven or stove.
I decided to type up this tutorial on how to cook a spaghetti Squash without the fear of cutting off your hand. Trust me, if you have ever had to cut a stubborn spaghetti squash you know the fear. On a random note: my dad once had to use a knife and a hammer to cut a spaghetti squash. So, Mom this is for you!
1 cup of water
Wash Spaghetti Squash and carefully poke a sharp knife into about 10 times.
Place trivet in the instant pot and add 1 cup of water.
Place Spaghetti Squash on trivet.
Close the lid, turn the vent to the sealing position.
Press pressure cook/ manual and adjust the cooking time to 30 minutes on high pressure.
Once the instant pot is up to pressure and cooks down, use the quick release valve to release the pressure. Caution: the steam will be hot! I use a spatula to flip the quick release valve.
Carefully take out the Spaghetti Squash out of the instant pot. Let cool for 5 minutes and peel away the skin. Cut the squash in half and scoop out the seeds, and shred the flesh!
I hope you enjoyed this quick tutorial on how to cook a spaghetti squash without having to use a large knife or a chainsaw 😉.
Note: I have a 6 quart instant pot and a 2lb squash is a big as I can put in it. For smaller squash I cut the cooking time down by 5 minutes by ½ pound.