Simply after we thought making spaghetti squash couldn’t get any simpler, the Immediate Pot swoops in with report pace: 20 minutes from begin to end!
This Immediate Pot methodology yields completely stringy, tender spaghetti squash that requires simply 1 pot and 1 ingredient! Good for marinara, pesto, alfredo sauce, and past. Allow us to present you the way it’s accomplished!
Immediate Pot Spaghetti Squash
First issues first, it’s vital to get a squash that may slot in your Immediate Pot! We’ve discovered that small to medium-sized squash match effectively in a 6-quart Immediate Pot, however bigger ones don’t. We’d advocate aiming for one which’s ~2-4 kilos (900-1800 g) and fewer than 8 inches (20 cm) lengthy.
Subsequent, you’ll lower the squash in half lengthwise and scoop out the seeds. A big, sharp knife goes to be your greatest buddy right here. Flimsy, uninteresting blades aren’t any match for spaghetti squash.
Then the spaghetti squash goes on the trivet with 1 cup (240 ml) of water beneath it. And as soon as it’s stress cooked for 8 minutes, you’ve obtained completely tender squash!
Since squash range in dimension, there’s an opportunity yours may want a bit extra time. However who desires to attend for the Immediate Pot to re-pressurize? Not us! The answer? Place the squash again within the Immediate Pot on “Maintain Heat,” cowl with the lid, and permit it to steam for 5-Quarter-hour or till tender.
We hope you LOVE this spaghetti squash! It’s:
Fast & simple
It may be utilized in any recipes calling for cooked spaghetti squash. It’s additionally scrumptious topped with our Simple Marinara Sauce, Simple Vegan Pesto, or White Wine Pasta Sauce.
Extra Spaghetti Squash Recipes
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Servings 4 (Servings)
- 1 small-medium (~2-4 lbs) spaghetti squash
- 1 cup water
Select a squash that may slot in your Immediate Pot. For a 6-quart Immediate Pot, be sure that the squash just isn’t longer than 8 inches (20 cm). We discovered 4 kilos to be the utmost dimension squash that might match.
Fastidiously halve spaghetti squash lengthwise utilizing a pointy knife. I discover one of the simplest ways to do that is inserting the very tip of a really sharp giant knife into the aspect of the squash (lengthwise) and pushing it right through to the opposite aspect. Rock the knife forwards and backwards to chop one half right through, then repeat on the opposite aspect.
Use an ice cream scoop (or sharp spoon) to scrape out the seeds and a lot of the stringy components.
- To a 6-quart or bigger Immediate Pot, add 1 cup (240 ml) water.
Place trivet in Immediate Pot and add halved and deseeded spaghetti squash sideways, dealing with up in order that each halves match. Seal with lid.
Press “PRESSURE COOK,” be sure that it’s set to HIGH, then modify time to eight minutes. Enable Immediate Pot to pressurize (this takes ~5-10 minutes).
As soon as the timer goes off, press the fast launch. Fastidiously take away lid as soon as steam has totally escaped. Use a fork or knife to examine if the squash is totally cooked. As soon as cooked, it ought to simply pierce the pores and skin and flesh. If not totally cooked, cowl with lid and permit to proceed steaming on “KEEP WARM” for 5-Quarter-hour or till tender.
As soon as barely cool, press “CANCEL,” take away squash, flip flesh-side up and use a fork to scrape out the strings.
- For serving, attempt our Simple Marinara Sauce, Simple Vegan Pesto, or this White Wine Pasta Sauce! Leftovers maintain lined within the fridge as much as 3-4 days. Not freezer pleasant.
*Diet info is a tough estimate for a squash yielding ~4 cups.
Serving: 1 cup Energy: 42 Carbohydrates: 10 g Protein: 1 g Fats: 0.4 g Saturated Fats: 0.1 g Polyunsaturated Fats: 0.2 g Monounsaturated Fats: 0.03 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 28 mg Potassium: 181 mg Fiber: 2.2 g Sugar: 3.9 g Vitamin A: 170.5 IU Vitamin C: 5.43 mg Calcium: 32.55 mg Iron: 0.53 mg