What Makes This Recipe So Good
The Instant Pot or pressure cooker makes spaghetti squash so tender, making it a perfect substitute if you’re not eating pasta.This easy recipe is vegan, paleo, Whole30-compliant, gluten free, and dairy free, so it’s easy to fit into your dietary needs! 1 cup of spaghetti squash has 5g net carbs, so you can easily make this dish keto and low carb, too!Spaghetti squash is absolutely delicious with a ton of pasta sauces and toppings.
How To Make It
Cut the spaghetti squash in half and seed it. (See the top tips for how to!) Sprinkle half the salt on the spaghetti squash. Add the broth and garlic to the Instant Pot. Add the trivet and the spaghetti squash, then close and lock the lid. Select high pressure and set the timer for 7 times. Allow 10-15 for the pressure to build. Once the time is up, natural release for 5 minutes, then quick release. Drag a fork through the flesh of the spaghetti squash to make “noodles.” Serve with your favorite pasta sauce and toppings!
Chef’s Tips
Cutting a spaghetti squash in half can be tricky! Make sure to use a sharp knife. (With a dull knife, you’re more likely to have to press a lot harder and run the risk of it slipping and cutting you.) If a sharp knife isn’t cutting it (pun fully intended), poke holes in the skin like you were drawing a dotted line where you want to cut the squash. Microwave the spaghetti squash for about five minutes. Let it cool so it’s not too hot to the touch. Slice the squash in half along the dotted line.This spaghetti squash is absolutely delicious with my Whole30 chicken alfredo. I also love it smothered in marinara sauce, lots of mozzarella cheese, and basil. Then cook it under the broiler until bubbly.
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Instant Pot ChickpeasInstant Pot Potato SaladThe Best Instant Pot Chicken Tikka MasalaInstant Pot Red Beans and RiceInstant Pot Baby Back RibsThe Best EVER Instant Pot Black Eyed PeasPressure Cooker Butternut Squash ButterInstant Pot QuinoaInstant Pot Applesauce
