Instant Pot Spaghetti Squash | Sweet pea and saffron


The top method for instant pot spaghetti zucchini: cook everything! Every time difficult spaghetti pumpkin, simple preparation (1 minute!) And excellent long noodles (never bulky)

I love to use instant pot to prepare food! these Perfect soup potato and Instant pot chickpeas (no need to obtain wet) Recipes like this instant pot spaghetti pumpkin recipe are my favorite recipes for a great preparation.

Instant pot spaghetti zucchini baked and shredded pasta

Most instant pot spaghetti pumpkin recipes involve halving pumpkin, and while it is boiling quickly, I found that the pasta is always very wet and often overly emotional.

One day I decided to cook the pumpkin and never looked back! Don't cut raw pumpkin, it means you can cook it quickly, and it's much easier to scoop after cooking the seeds.

In addition, pasta has an excellent texture: soft, but not emotional and not wet at all. Hooray!

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♡ Reasons for this instant pot spaghetti pumpkin recipe

  • No need to cut raw spaghetti zucchini (this can be very difficult!)
  • takes some time of the oven
  • If you hold it whole, it cannot fill with water and remain awkward

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Would you like a step-by-step guide on how to cook spaghetti squash in instant pot? Watch the 1 minute video below! More of my recipe videos Youtube channel.

How to cook spaghetti zucchini, tease with a paring knife, crotch

How to cook spaghetti zucchini in the instant pot

Instead of cutting raw zucchini, we cook spaghetti zucchini in the instant pot. Although this takes half the time, the result is worth it: Perfectly cooked zucchini and "pasta" have an excellent texture.

How to cook spaghetti zucchini in the instant pot

  1. Put a glass of water in the instant saucepan.
  2. Place it on the coaster.
  3. Spaghetti pumpkin pokes everywhere with a paring knife. records: You can only put small (2 lb) and medium (3 lb) spaghetti squash in the 6 liter instant pot.
  4. Bake at high pressure for 20 minutes (small) or 25 minutes (medium). Release the pressure immediately and check that your zucchini is cooked as desired.

Cooking instant pot spaghetti pumpkin

How do you cognize if your instant pot spaghetti pumpkin is cooked?

When the pressure subsides, you can test whether your spaghetti squash is lightly pressed against a peeling knife. If the blade slips easily, you can cut it into the pumpkin. If you feel resistance, you can put it back in the instant pot and cook for another 5 minutes (the pot is quickly pressurized again).

I cut my spaghetti bowl in half (as shown below), picked the seeds and chopped them with a fork.

Since we use our spaghetti pumpkin in a second recipe that requires frequent eating, we want to cook our pumpkin pasta a small "al dente" and be a small crispy on it. If you want them to be completely soft, you can extend the cooking time in the instant pot by a few minutes.

What size should I use instant pot?

This recipe works with both 6 and 8 liter instant pot. The only limitation is really whether you can incorporate squash into the instant pot.

  • small (2 lb) and medium (3 lb) spaghetti squash was tested; May not fit in a 6-liter instant pot larger than 3 pounds
  • All dimensions should fit 8 liters

What is the top way to cut spaghetti zucchini?

I often see people cutting spaghetti pastes in two long halves (or "boat"), but that always makes small "noodles". If you want kind long noodles, it's top to cut your pumpkins in the middle (see photo below).

How many cups of pasta do you obtain from a spaghetti crust?

  • 2 pounds of spaghetti squash gave about 6 cups of baked zucchini
  • 3 pounds produced about 8 cups

Can this recipe be used to prepare food?

It works surprisingly well when preparing food, especially if you ever cook it that easily. Keep it in the refrigerator for up to 4 days and in some cases can freeze it (I have frozen some parts of it Spaghetti zucchini bake)

How to cook spaghetti zucchini in an instant saucepan: Cut in half after cooking

Spaghetti and pumpkin recipes

a food preparation container of baked spaghetti zucchini

This article was first published in 2019. It was reissued in 2020 with additional photos, tips and a modern recipe video.

Ready Pot Spaghetti Squash (whole)

Course: garnish

Local cuisine: American

Keyword: alert pot, low carb, vegetarian

Calories: 49kcal

Author: Denise

Servings: 8th cups

The BEST method for instant pot spaghetti pumpkin: cook everything! No more bulky spaghetti squash and great noodles every time.

Preparation time5 min

cooking time40 min

total time45 min

  • 1 Cup water
  • 1 Spaghetti pumpkin (2-3 lbs)
  • Pour 1 cup of water under the Instant Pot insert. Add a coaster.

  • Sew the 2 to 3 pound spaghetti squash with a paring knife.

  • Place the whole spaghetti squash on the trivet in the pot. Put the cap on, set the valve to "seal" and cook under high pressure for:20 minutes – 2 pounds of zucchini *25 minutes – 3 pounds of pumpkin *

  • Relieve pressure quickly (carefully set the valve to "bleed" immediately after the instant pot timer beeps).

  • Test that the spaghetti squash is cooked by carefully inserting a paring knife. When the knife is simple to attach, the pumpkin is alert. If you feel resistance, put the lid back on the instant pot and cook for another 5 minutes (the pot is quickly pressurized again).

  • Let the spaghetti squash cool for a few minutes until it is served safely. Split it in the middle. Collect and discard the seeds. Use a fork to shake spaghetti pumpkin pasta.

* These cooking times result in some & # 39; al dente & # 39; Noodles. If you like your pasta softer, extend the cooking time by 5 minutes.
Two pounds of spaghetti squash made about six cups of baked zucchini; 3 pounds produced about 8 cups.

Servings: 1Cup | Calories: 49kcal | Carbohydrates: 11G | Protein: 1G | Fat: 0G | Saturated fat: 0G | Cholesterol: 0mg | Sodium: 29mg | Potassium: 173mg | Life: 2ndG | Sugar: 4thG | Vitamin A: 195II | Vitamin C: 3.4mg | Calcium: 37mg | Iron: 0.5mg



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