No oil needed for this version. Cooks quickly in an InstantPot.
| Servings | Prep Time | Cook Time | Passive Time |
| 4people | 5minutes | 6minutes | 5minutes |
| Servings | Prep Time |
| 4people | 5minutes |
| Cook Time | Passive Time |
| 6minutes | 5minutes |
Ingredients
- 2 lbs Spaghetti Squash
- 1 cup water
- 1 tsp Ground Garlic
- 1 tsp ground pepper
Servings: people
Units:
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Ingredients
Servings: people
Units:
|
Instructions
- Rinse the squash then cut length-wise into 2 pieces.
- Scoop out the seeds. Season with garlic and ground pepper.
- Place 1 cup of water and the steaming insert into the InstantPot. Set the squash halves skin-side down into the pot.
- Cover the pot. Set for High Pressure, 6 minutes.
- Let the pressure down slowly. Test the squash for doneness (should be soft throughout). If necessary, cook for another couple of minutes.
- Using a fork, scrape the squash across (from side to side, not from top to bottom) to create thin spaghetti-like strands. Serve with butter and salt, or with sauces and meats as you would do with regular spaghetti.