How to Cook a Whole Spaghetti Squash in an Instant Pot

So. There are about a billion and a half recipes out there on how you can best cook a spaghetti squash in a slow cooker – but I didn’t find one at all for doing a whole squash in one take. In case you aren’t aware, cooking a whole squash is approximately 100% easier on the food prep side of things than a raw one.

 

It’s science.

 

Really though, I love winter squash but hate the prep more than just about anything. I promise (and so do a ton of people who’ve made my whole baked spaghetti squash) that cooking a squash whole makes all the difference – the skin removes so much easier, it’s safer to cut, and the seeds come out with no trouble!

So what did I make with this spaghetti squash after cooking it? Happy to tell you 😉 I simply removed the seeds, scooped out the flesh, sprinkled with salt/pepper/garlic powder/onion powder. A quick topping of marinara and parmesan? Equals a perfect side for some baked chicken parmesan and a cozy meal (even when it’s 95ºF outside)!

 

Y’all enjoy!

HOW TO COOK A WHOLE SPAGHETTI SQUASH IN AN INSTANT POT

For one spaghetti squash

Ingredients:

• 1 whole spaghetti squash (the smaller the better to make sure it fits in the pressure cooker)
• 1 cup water

Directions:

1. Wash the spaghetti squash.
2. Place the steaming rack in the bottom of the pot.
3. Place the whole squash on top.
4. Close the Instant Pot according to the product directions.
5. Set it for Manual for 30 minutes.
6. When the time is up do a quick release for the steam and then let the squash sit for about 5 minutes.
7. Cut in half, remove the seeds, and then scrape out the flesh with a fork.
8. Serve as desired.

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