Use the flesh to make a spaghetti squash casserole or eat them right out of their built-in bowl. Season it simply with salt and pepper or a drizzle of olive oil.įor extra flavor, grate some fresh parmesan cheese or pecorino romano to make a gluten-free cacio e pepe. ![]() Put the rack into the Instant Pot (this is the one I use) and add one cup of water. Add 1 1/2 cups of water to the bottom of the pot then add the trivet. You’ll need to account for a few minutes for your pot to come to pressure, 10-15 minutes of natural pressure release time, and 6 minutes of cook time per pound of squash. You can then separate the strands to create noodle-like pieces. Cut the spaghetti squash into rings and remove the seeds and stringy pulp. How to cook Instant Pot Spaghetti Squash: Time needed: 28 minutes. I like to use a fork or large spoon to scrape the flesh away from the skin. Use tongs to tilt and drain the excess back into the pot. There will be some water that pools in the bowl of the squash. Cook on high pressure for 8 minutes, then quickly release. All you need is one cup of water to generate enough pressure and steam.Īdd the squash halves on top of the trivet with the cut-side facing up, this ensures that the moist heat will cook the raw vegetable all the way through. Select high pressure and set the timer for 7 times. Add the trivet and the spaghetti squash, then close and lock the lid. This gadget helps elevate the pieces above the water for better air circulation. Add the broth and garlic to the Instant Pot. Make sure to add the metal trivet on the bottom first. I use a 6-quart Instant pot for cooking the squash. I make slicing a spaghetti squash easier by placing the whole squash in my instant pot, adding 1 cup of water, cooking on high pressure for 3 minutes. You can rinse, dry, and roast them for a healthy snack. ![]() Cut the spaghetti squash in half (lengthwise or crosswise). Close the lid, turn the valve to sealing and cook on High Pressure for 7 minutes. Pour 1 cup water in the Instant Pot and place trivet (or steamer basket) in the pot. Pour 1 cup of water in the inner pot of the Instant Pot and place the squash halves on a trivet in the pressure cooker. I always cut through the stem last because it’s very tough, or just pull the halves away from each other to separate. Drizzle some olive oil over the spaghetti squash and season with salt and pepper. I like to use a rocking motion with my sharp chef knife to cut the squash lengthwise. The outer skin of the spaghetti squash is thick, and so are the walls of the flesh.
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