Pressure Cooker Spaghetti Squash Cooking Method
Ingredients
- 1 spaghetti squash
- 1 cup water
Preparation
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.
Perform a quick manual release immediately after cooking.
Allow the squash to cool until it can be handled, then cut it in half crosswise and scoop out the seeds.
Use a fork to shred the flesh into thin, spaghetti-like strands.
This method ensures perfectly cooked strands that are not mushy or crunchy, ideal for various toppings.
Tips
When selecting squash, ensure it fits in your Instant Pot.
Choose a firm squash that is heavy for its size, with hard skin free of blemishes and a lemon color to indicate ripeness.