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.
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)!
HOW TO COOK A WHOLE SPAGHETTI SQUASH IN AN INSTANT POT
For one spaghetti squash
- 1 whole spaghetti squash (the smaller the better to make sure it fits in the pressure cooker)
- 1 cup water
- Wash the spaghetti squash.
- Place the steaming rack in the bottom of the pot.
- Place the whole squash on top.
- Close the Instant Pot according to the product directions.
- Set it for Manual for 30 minutes.
- When the time is up do a quick release for the steam and then let the squash sit for about 5 minutes.
- Cut in half, remove the seeds, and then scrape out the flesh with a fork.
- Serve as desired.