I grew up in a full-blown Italian family where we make homemade pasta and sausage. When I found out that I was allergic to gluten at 12 years old, it automatically made me the worst Italian. No garlic bread, homemade pasta or grandma’s famous chicken cutlets. I quickly learned other ways to make “pasta” and this is one of my all-time favorites. You can even trick the kids into eating this one!

Spaghetti Squash “Pasta”

Here are many ways to prepare it: instant pot, oven, microwave, crock pot. I’ll show you how to prepare spaghetti squash in your instant pot. I love my instant pot. I bought it here.

You will need:

1 spaghetti squash

1 cup of water

Instant pot

Cutting board

1 large knife

Cut the ends off of the spaghetti squash. See below. Be careful- this part always seems to be the most difficult.

Next, pour one cup of water into the bottom of the instant pot. Place the squash in the pressure cooker. No need to use a rack.

Set the manual pressure for 11-13 minutes. It depends on the size of the squash. I am using 13 minutes for the squash below.

Make sure the level on the lid of the instant pot is switched to sealing.

While the squash is in the instant pot, I use the time to prep the tomato sauce or topping for the “pasta.”

The beeper will go off before you know it BUT do know that the instant pot will need to reach proper pressure so it will take a few minutes to reach. Once the beep goes off, wait 5 minutes before letting the steam out (by switching sealing to release on the lid).

I normally make this dinner on a busy night after the gym. I set it all up and then go shower so don’t worry if you are going to be gone longer than the 5-minute wait time.

After 5 minutes, switch the seal leveler over to release and let the steam out. IT’S HOT!

Remove the squash. I use silicone oven mitts.

Cut the squash in half, lengthwise. Use a spoon to scrap out the “guts.”

Use a fork to release the strings of squash (see picture below)

You are ready to dress or top your “pasta” with sauce, salt and butter, or cashew/almond cream (check out @kitehill for the most amazing almond cream on our Instagram @farmacynutrition). It has been a life-saver for dairy-free folks.

ENJOY!!!

RECIPE

Instant Pot Spaghetti Squash “Pasta”

You will need:

1 spaghetti squash

1 cup of water

Instant pot

Cutting board

1 large knife

Cut ends off squash. Pour 1 cup of water into the bottom of the instant pot. Place squash in the instant pot and set manual pressure for 11-13 minutes, depending on size of squash. Make sure level on the lid is set to seal. When pressure cooker is finished, allow the instant pot to sit for 5 minutes or more. Release steam- be careful- IT’S HOT. Remove squash from instant pot and place on a cutting board. Cut squash, lengthwise, and scoop out seeds and “guts.” Use a fork to pull the meat from the sides of the squash (see picture above). Dress spaghetti squash “pasta” with sauce, butter and salt or mix in with other veggies. Enjoy!