Skillet Instant Pot Spaghetti Squash
- Yield 2 servings
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Skillet Instant Pot Spaghetti Squash sits in the Vegetables section of Regbie. The card serves 2 servings. Plan on 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 2 servings
- 1 spaghetti squash, about 2 pounds
- 1 cup water
Method
With a paring knife, cut the spaghetti squash in half, crosswise. Tip: You’ll get longer strands of spaghetti squash if you cut it in half crosswise instead of lengthwise.
With a large spoon, scoop out the seeds in the center of the squash and discard the gunk.
Set the steamer insert/trivet into your pressure cooker. Tip in 1 cup of water to the pot.
Set the squash halves on the steamer insert. The cook put them cut-side up, but it doesn’t really matter which way is up.
Set the lid on the pressure cooker and cook under high pressure for 7 minutes. On an Instant Pot, press the “Manual” button or "Pressure Cook" and hold the "+" or "-" button until the display changes to 7. (If you’re using a stove-top pressure cooker, you won’t have to worry about pressing all those fancy buttons. Just cook on a hot burner until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 6 minutes.)
When the squash is finished cooking, release the valve at the top of the pressure cooker to rapidly lower the pressure.
Lift the lid from the pot and tip the squash halves to pour out the collected liquid. Check on the doneness by poking the squash with a fork. The cook like the cook spaghetti squash to be tender, but still toothsome—never squeaky. (If you like your squash more tender, cook under high pressure for an additional 1-3 minutes.)
Take the squash out of the pot and shred with a fork. Whee! Spaghetti (squash)!
Kitchen notes
- Remember: Even though you cook the spaghetti squash under high pressure for 7 minutes, it will still take about 10 minutes to reach high pressure before the countdown starts!
- Leftover cooked spaghetti squash can be stored in an airtight container in the refrigerator for up to 4 days.
- In the cook opinion, it doesn't freeze particularly well so just keep it in the fridge!
