I first discovered spaghetti squash about ten years ago, when a friend of mine made spaghetti squash “boats” for me. Since then, it’s skyrocketed in popularity and thanks to low carb and vegan diets, I don’t think it’s slowing down any time soon. It’s a wonderful low carb substitute for pasta, or a nice change, even if you don’t count carbs. It can be a little time consuming, cooking it in the oven for 40 plus minutes, but did you know you can cook it perfectly in the Instant Pot in 15 minutes? Just make sure your squash can comfortably fit in the Instant Pot that you have. You can use it in any of your favorite recipes, or as a simple replacement for spaghetti noodles. The best part is, the skin of the squash slides right off!
Ingredients:
Spaghetti squash (approximately one pound)
Water
Directions:
Place the trivet in the Instant Pot and add a cup and a half of water.
Place the spaghetti squash on top of the trivet.
Turn the valve to sealing and set it to pressure cook for 15 minutes.
Let the pressure release naturally. When it has, gently lift the squash out (I use oven mitts) and place on a cutting board.
Cut off each end of the squash first, then cut in half.
Scoop out the seeds and stringy center.
Shred the inside by zig zagging a fork back and forth against the skin.
Use in your favorite recipes, or substitute for noodles!
The Veg Table 