My family and I have taken big strides to start eating more vegetables. The kids have been introduced to spaghetti squash when they were very young and they love it! It is one of the vegetables that we don’t have to convince them that they love, they just eat it! One of their all-time favorite side dishes is this double cheese baked spaghetti squash recipe that I made.
One of the problems I have with spaghetti squash is how long it takes to bake in the oven. Often I forget that it needs all that extra time and then dinner is late on the table. Of course, my trusty Instant Pot has made this problem so much easier.
Cooking spaghetti squash in the pressure cooker is such a time saver and it turns out perfectly every single time.
Cooking Vegetables in a Pressure Cooker
I love using my Instant Pot for quick vegetable side dishes. Many times vegetables are prepared quicker than traditional methods, like this 2-minute Instant Pot Brussels Sprouts recipe or this 3-minute Instant Pot Cabbage recipe. I find it really convenient to have a side dish in my Instant Pot while I bake the main dish in the oven. Cooking vegetables with steam makes them perfectly moist.
Instant Pot Spaghetti Squash
Related Recipes: Instant Pot Taco Meat
Enjoying Spaghetti Squash has never been easier or faster than using your pressure cooker. This Instant Pot Spaghetti Squash takes only 8 minutes of pressure and comes out perfect every time! This recipe is so simple, an instant and healthy side dish!
- 1 cup water
- 1 spaghetti squash
Slice the spaghetti squash in half with a large, heavy duty knife. If desired, cut off the stem.
- Use a spoon to scrape the seeds and pulp out of the center and discard.
Place 1 cup of water into the Instant Pot. Place the trivet into the pot and stack the squash, cut side up into the Instant Pot. Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the Instant Pot to manual, high pressure for 8 minutes.
When the cooking cycle is complete, quick release pressure and open the pot. Wait 5 minutes for squash to cool. Or, use hot pads for the next step. Use a fork to scrape away the squash from the side and scoop into a serving dish. Discard the shell.