Pressure Cooker Spaghetti Squash Cooking Method

1. Cook whole spaghetti squash in a 6-quart pressure cooker for 25 minutes on manual high pressure with 1 cup water using the steamer basket.

2. Perform a quick manual release immediately after cooking.

3. Allow the squash to cool until it can be handled, then cut it in half crosswise and scoop out the seeds.

4. Use a fork to shred the flesh into thin, spaghetti-like strands.

5. This method ensures perfectly cooked strands that are not mushy or crunchy, ideal for various toppings.

Tips

1. When selecting squash, ensure it fits in your Instant Pot.

2. Choose a firm squash that is heavy for its size, with hard skin free of blemishes and a lemon color to indicate ripeness.