Instant Pot Spaghetti Squash Recipe

Instant Pot Spaghetti Squash Recipe

I adore instant pot spaghetti squash because it’s so healthy and utterly delicious. The flesh of the squash becomes stringy just like pasta noodles! And they are packed with vitamins and minerals. You can replace pasta noodles with spaghetti squash in any recipe you like. Furthermore it’s plant based, vegan, and low carb! 

Spaghetti squash is also known as winter squash, it’s the one with the oval shape and yellow skin. This winter vegetable has a nutty earthy flavor and is packed with nutrients. Interestingly they are related to pumpkins, which becomes obvious when you slice into one and smell the aroma. Furthermore they can be different sizes, shapes, and colors. The colors range from off-white to dark orange.

The main reason I love instant pot spaghetti squash other than flavor is the nutrients. It is low in carbs and calories but rich in vitamin C, manganese, vitamin B6, and niacin. Also pantothenic acid, potassium, and antioxidants. It also provides a decent amount of fiber with a little protein as well! Winter squash also provides a lot of beta-carotene. Beta carotene is a potent plant pigment and antioxidant.

This plant based recipe is so delicious and nutritious!

What ingredients do you need for this instant pot spaghetti squash recipe?

Ingredients:

• 1 medium sized squash (around 2 lbs).
• 1 cup water
• 1 tbsp olive oil
• 1 tsp garlic salt
• 1 tsp onion powder
• 1/2 tsp black pepper

How do you make this instant pot spaghetti squash? 

Directions: 

Step 1. Slice the squash in half using a sharpe Chefs knife. 

Step 2. Drizzle the flesh of the squash halves with olive oil then sprinkle with the seasoning.

Step 3. Set the squash halves, cut side up, inside the instant pot. 

Step 4. Fill the bottom of the pot with water.

Step 5. Pressure cook them on high for 10 minutes then allow for a natural steam release. 

Step 6. Let them cool down then use a fork to gently pull the tender flesh away from the skin.

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