Spaghetti squash, is a variety of winter squash that has has strands of inner flesh that resembles cooked spaghetti. It is a great healthy low-carb substitute for pasta, and a nice alternative for those who are sensitive to grains. Spaghetti squash is very versatile and can be eaten covered with marinara sauce or alone with a dab of ghee, and a sprinkle of salt and freshly cracked pepper. One cup of this squash contains 2.2 grams of fiber and other nutrients such as vitamin A and potassium. *
Although the traditional way to cook this squash would be to bake it in the oven, I am going to show you how easy and fast it is to cook in the Instant Pot. As you know, this wonder machine can cook almost anything. The wonderful thing about it is that it takes less time, and you don’t have to sit around babysitting while it cooks.
How to cook spaghetti squash in the Instant Pot
1- Cut squash in half lengthwise
This may be a little challenging, but it ends up being a little better because the strands of squash are longer and it is easier to clean out. You can cut it in half crosswise if you prefer.
2- Using a big spoon, scoop out the seeds and discard
3- Place the trivet in the bottom of the pan and pour 1 cup of water in the inner pot
4- Next, place the squash cut side up, side by side (they can overlap without any problem)
5- Place the lid onto the pot and secure in place. Flip steam valve to pressure
6- Press the MANUAL BUTTON (high pressure) and adjust time to read 5 minutes
If you like it Al Dente with a little crunch to it, set at 5 minutes.
If you prefer it softer, (which I do) set the time for 7-8 minutes.
7- When the beeper goes off and cooking is complete, use the quick release method to release the pressure
8- Using a big fork, fluff and separate the strands of squash.
Apply your favorite marinara sauce with a sprinkle of Parmesan cheese and you are ready to roll Italian Style.The kids won’t even notice the difference between regular pasta. My favorite way to enjoy this beautiful yellow squash is with a dab of ghee (clarified butter) and some salt and pepper. A simple, healthy and quick way to prepare and enjoy this odd texture squash.
Spaghetti squash is easily found in most grocery stores or at your local farmers market. It is also very easy to grow in your garden.
Enjoy!
Refrences: http://healthyeating.sfgate.com/spaghetti-squash-calories-nutrients-1883.html
Instant Pot Spaghetti Squash – A Great Alternative To Pasta
A basic ranch dressing that goes great with everything.
- Prep Time5 min
- Total Time5 min
- Yield4 Batches
Ingredients
Dressing Mix
- Garlic powder, 1 tsp.
- Dried Onion Flakes, 4 tsp.
- Dried Parsley Flakes, 4 Tablespoons ( or 2 Tablespoons fresh)
- Black Pepper, 2 tsp.
- Salt, 2 tsp.
- Onion Powder, 2 tsp
Single Batch
- Garlic powder, 1/4 tsp.
- Dried Onion Flakes, 1 tsp.
- Dried Parsley Flakes, 1 Tablespoons ( or 2 Tablespoons fresh)
- Black Pepper, 1/2 tsp.
- Salt, 1/2 tsp.
- Onion Powder, 1/2 tsp
Ranch Salad Dressing
- 1 cup mayonnaise
- 1 cup buttermilk ( if you don’t have buttermilk, no worries). Add one tablespoon lemon juice or white vinegar to a liquid measuring cup, and add enough milk until it measures 1 cup
- Add dry ingredients listed above.
- Whisk well and enjoy!
INSTUCTIONS
Add all ingredients to small glass jar and shake well.
2 Tablespoons of mix equals 1 store bought packet.
Jan Howell
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