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Instant Pot Spaghetti Squash meal

Those little red mitts that come with the IP? Hand savers! I use these when scraping out the spaghetti squash as it is super hot and soft; it falls apart easily so you end up burning your hands (when you’re in a hurry)

The steam function on the IP is perfect for Spaghetti Squash. There was no waste! The strands just fell out of the cups. I used a fork to pull them out.

I put a cup of water in, (you can add pinch of salt also but my add ins added enough salt) ; added the rack, cut the squash in half and scooped out seeds. (some people put the whole squash in but I like to get the seeds out ahead of time so I don’t have to fish them out afterwards)

Lay the squash cut side facing down (facing water)(because you want it to drain) – lock lid, make sure pressure vent is closed; select steam for 7 minutes, I let it natural release for 5 because I was busy with the other dish and then quick release. I lifted the rack holding the squash from the IP as the squash were so soft – they would have fallen apart quickly; let sit for a few minutes, move the squash to a tray, tip the squash half and scrape out the strands with a fork. I then emptied the water in IP and turned on sauté function; I added a couple pieces of bacon and cooked till crisp – pulled those out – or you can add a few Tbsps. of butter if you do not want to add bacon to the dish — add a few sliced mushrooms, chopped scallions, chopped tomato, green onion, etc. to the IP ; turn off IP; add the squash to all of this and crumbled the bacon on top; immediately pour in to a bowl – add Parmesan cheese.

Very very happy with this dish. Spaghetti squash is filling. You will not be hungry for a while after eating a bowl of this.

As always, play with the time. Find what works for you