Did you know you can cook spaghetti squash in the pressure cooker? Pressure Cooker Spaghetti Squash cooks quickly, and it’s softer and better tasting than cooked in a microwave.
Spaghetti squash is a great alternative to pasta. There are only 42 calories in 1 cup of cooked spaghetti squash, so it’s a perfect start to making a hearty, healthy meal that’s also low in calories.
I served the spaghetti squash Cincinnati Chili Mac style topped with a quick Black Bean Chili with Chicken Sausage.
Pressure Cooker Spaghetti Squash
- 3 lb. spaghetti squash
- 1 cup water
Cut off the stem end of the squash, cut the squash in half and remove the seeds with a spoon. Add water to the pressure cooker pot. Place the spaghetti squash on a steamer basket or rack in the pot. Cook 8 minutes on high pressure. Use a quick pressure release.
When squash is cool enough to handle, use a fork to scrap the strands of “spaghetti” from the skin.
If you have trouble cutting your squash in half lengthwise, you can also cut it in half in the center, which is usually much easier.
More delicious ways to serve spaghetti squash:
Spaghetti Squash with Quick Pasta Sauce, Barbara Bakes
Spaghetti Squash Coconut Custard Pie, Barbara Bakes
Spaghetti Squash with Tomatoes and Basil, Steamy Kitchen
Spaghetti Squash with Swiss Chard, Dried Cranberries & Dijon Vinaigrette, Cookin’ Canuck
Twice-Baked Spaghetti Squash with Pesto and Parmesan, Kalyn’s Kitchen