1spaghetti squash (2-3 pounds)See recipe notes for larger squash
1tablespoonolive oil (optional)
1teaspoonsea salt (optional)
Pressure Cook Spaghetti Squash:
Cut the spaghetti squash in half, and scoop out the membrane and seeds.
Add trivet to the Instant Pot, set squash on top, and add 1 cup water.
Seal the lid and turn the steam valve to the sealing position.
Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 7 minutes.
The Instant Pot will take about 8-10 minutes to come to pressure, and then will start counting down the cook time. After the cook time is finished, carefully quick release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.Tip: Quick release can be messy– the vent will shoot some liquids out with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid.
Remove the squash from the Instant Pot, and discard the water. Set the trivet aside.
Allow the squash to cool slightly. Use a fork to scoop the squash out, pulling the strands apart as you go. Discard the skin.
Serve the spaghetti squash as is if you prefer steamed squash (with a wetter texture), OR continue for a drier, more flavorful squash.
Sauté Squash (Optional):
Add the olive oil to the empty Instant Pot basin. Press the sauté button. Leave the adjustable temperature setting at normal.
Add the cooked squash and salt to the pan. Use a wooden spoon to stir the squash into the oil, and let the squash cook for about 5 minutes.This step helps remove any excess water from the squash and adds a little extra flavor.
Serve immediately.Make Ahead:Store in a sealed container in the refrigerator for up to a 4 days.
For squash larger than 3 pounds: Add 1 minute pressure cook time per pound.