Ingredients
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1 spaghetti squash
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1 cup water
Directions
This spaghetti squash hits the mark!
I tried to make it in the oven according to a recipe I found on Pinterest. It was so mushy that I could not get passed it and threw it out. In comes the instant pot for the win. Since the last attempt was an epic failure, I decided to put the squash in the IP naked (no oil, no seasoning). I looked at a few recipes which ranged in time from 6-10 minutes. I decided on 7 and yah know what?
I was happy as a pig in sh*t! All of the “noodles” pulled out so nicely and not sticking to each other in a gloopy mess. Eating it right out of its rind, I would compare it al dente pasta for texture. 
This is ready for anything you want to top it with. A little pat off butter and some basil pesto and I could sit down and eat the whole thing by myself.
I had some leftover ground turkey spaghetti sauce. What are the odds?!?! I planned it that way. It was delicious.
Next time, I am going to mix in basil pesto, fresh spinach leaves, and sautéed diced zucchini and summer squash (yellow) and call it a NIGHT.
Once I do that, I will be back to add the recipe.
No instant pot??? No problemo! This will be your ticket back to happiness in the kitchen and save you more time then you ever thought possible. Not too mention, you have nothing to lose. Amazon has an outstanding return policy. Personally, I would buy as big a pot as you can afford and prepare yourself to put your rice maker, slow cooker, and old fashion pressure cooker on Craigslist! Counter space freedom!!!
8 QT 6 QT
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Did you make it? Feedback, changes, and suggestions are greatly appreciated. Do not forget to comment below. I look forward to hearing from you.
Until we eat again…
Steps
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1
Done
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On a cutting board, cut the squash in half. Do not cut it lengthwise. Scoop out the seeds and stringiness surrounding the seeds until you have a clean middle. |
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2
Done
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Poor water in the bottom of the pot and place insert into the bottom to keep them higher than the water. |
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3
Done
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Depending on the size of your pot, you may have to position them oddly to get them to fit but it does not matter. |
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4
Done
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Close the lid and turn the valve to seal. Hit the manual button and adjust the time to 7 mins. |
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5
Done
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After the timer goes off, do a manual pressure release. Be careful, its HOT! Release all of the pressure and use tongs to remove the halves and return them to your cutting board. |
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6
Done
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After it cools a bit, use a fork to begin gently pulling at the walls. The noodles are born. Finish pulling all of the nooodles or strings out until they are no longer releasing from the walls. The consistency of these noodles will make it a perfect addition to a number of dishes that call for normal pasta. Enjoy! Don't forget to leave me a comment. Can't wait to hear from you! |
