Spaghetti Squash is so uniquely special because it has the magical abilities to turn raw yellow flesh into golden strands.
The first time I made Spaghetti Squash, I was so intrigued by its magical powers. I felt like a magician pulling strings after strings of scarves out of the small magic hat as I scrape the endless golden strands from the yellow flesh!
Ah, ok! Please excuse my fantasy movie buff moment… 😛
What is Spaghetti Squash?
Spaghetti Squash is a winter squash that turns into thin translucent noodly strands when cooked. It has mild, delicate flavor, with a refreshing light crunch and somewhat watery texture.
It’s low calories, low fat, low carb, rich in protein & antioxidants. Plus, it’s suitable for Paleo & Gluten free diets.
Check out these beautiful golden strands of healthy yum! ?
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Here are some tips for choosing and buying Spaghetti Squash:
Outer Texture: Dry, firm, with no soft spots or cracks
Color: Even pale yellow (it shouldn’t have any green spots)
Appearance: It shouldn’t be shiny as that may mean it’s underripe or it’s waxed.
Weight: Hold it in your hand to make sure it’s heavy for its size.
Stem: Avoid spaghetti squash without stems. Plus, the stem should be firm and dry.
How to Store Spaghetti Squash?
Spaghetti Squash will have longer shelf life with proper storage = less food wastage! 🙂
Whole Uncooked Spaghetti Squash: Store in a cool, dry place in a single layer to allow air circulation. Don’t refrigerate uncooked & uncut squash, as it’ll spoil more quickly in the fridge.
Cut Spaghetti Squash: Tightly wrap the squash in plastic wrap and refrigerate.
Instant Pot Spaghetti Squash is Great for:
Low carb, gluten free, paleo diet
Some people enjoy it as a low carb substitute for pasta, but don’t expect spaghetti squash to replace pasta because the textures and tastes are very different. However, the mild, delicate flavor can serve as a side with rich sauces or made into a flavorful main dish.
Easy & quick no fuss light, healthy snack or salad
Make this healthy, refreshing Instant Pot Spaghetti Squash (Pressure Cooker Spaghetti Squash) in 15 mins! Low carb, gluten free, paleo substitute for pasta.
Author: Amy + Jacky | Pressure Cook Recipes
Recipe type: Breakfast, Brunch, Dinner, Lunch, Quick Meals, Side Dish, Snack, Vegetables, Super Easy
Serving: 2 - 4
1 whole (1149g) spaghetti squash
1 cup (250ml) cold water
Cut the Spaghetti Squash in Half: Use a sharp knife to cut the spaghetti squash in half lengthwise. Be careful cutting the squash as it is hard and slippery.
Scoop Out the Seeds: Scrape out the seeds and bits with a spoon.
Place Spaghetti Squash in Pressure Cooker: Place 1 cup (250ml) of cold water and a trivet into the Instant Pot Pressure Cooker. Place Spaghetti Squash on the steamer rack, close the lid.
Pressure Cook Spaghetti Squash: Pressure cook at a) For Al Dente Spaghetti Squash: High Pressure for 6 minutes + Quick Release OR b) For Softer Spaghetti Squash: High Pressure for 8 minutes + Quick Release. Open the lid carefully.
Scrape Out the Strands: Remove spaghetti squash from pressure cooker. Gently pull the flesh away from the skin with a fork to create long “spaghetti-like” strands.
Serve: Serve the squash immediately with your favorite main dish or sauce.