Spaghetti Squash in the Pressure Cooker

Serves 6 in about 24 minutes. A pressure cooker recipe with a short method.

Ingredients

• 1 2-3 lb spaghetti squash
• 1 ½ cups water, for the pressure cooker

Method

1. Cut Squash in half crossways.
2. Lift out seeds.
3. Put the trivet in the pressure cooker and add the water.
4. Set the squash halves in the pressure cooker however they fit best.
5. Close the lid and set the steam release knob to the Sealing position.
6. Press the Manual (or Pressure Cook) button, and then the +/- button or dial to choose 8 minutes*. High pressure.
7. When cook cycle ends, turn off the pot and do a Quick Release of the steam.
8. When all of the steam is out and the pin in the lid has dropped, carefully open the lid facing it away from you.
9. Carefully remove the squash, using tongs, and place it in a bowl to cool a bit.
10. Use a fork to gently scrape the flesh (spaghetti) out and put it in a bowl.
11. Use in your favorite recipe!

More instant pot ideas are in the instant pot collection.