The easiest way to prepare spaghetti squash is in your Instant Pot! It always comes out tender after just 7 minutes for a delicious vegetable side or low-carb, vegan substitute for traditional pasta dishes.
Ingredients
- 1 spaghetti squash , 3 pound
- 1 cup vegetable broth
- 1 sprig chopped fresh rosemary
- 0.5 tablespoons salt
Instructions
-
1
Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
-
2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Strawberry Avocado Salad
I have served this countless times and I am always asked for the recipe, I also use this dressing on many other salads. Enjoy
Black-Eyed Pea and Ham Casserole
A Kansas family tradition to ring in the new year. Southern families believe that black-eyed peas will bring good luck in the new year. My family cooks this simple and tasty recipe and serves with freshly baked cornbread.
Green Chili
This green chili recipe with Hatch chile peppers never fails to please. I've been making this chili for years!