This easy recipe for Instant Pot Spaghetti Squash makes low-carb, healthy noodles for your favorite pasta sauce recipe. This recipe includes a step-by-step tutorial with photos for each part. Spaghetti Squash can be part of a low-carb, keto, diabetic, gluten-free, grain-free, Paleo, or Whole-30 diet.
Cut spaghetti squash in half.
Spoon out the seeds and pith in the middle of the squash. If desired, sprinkle cut sides with sea salt.
Pour 2 cups of water into the Instant Pot.
Insert the steamer rack into the Instant Pot.
Place both halves of the squash on top of the steamer rack.
Close and lock the lid of the Instant Pot. Plug in the pot. Flip the steam release button to sealing position. Select Pressure Cook and use the + and - buttons to set the time to 10 minutes. (If you are unfamiliar with an Instant Pot, consult your manual.)
When time is up, release pressure using the quick release method. Consult the manual for more information on how to do this. After the pressure has been released and the float valve has dropped, remove the lid carefully as steam will come out. Remove the squash form the Instant Pot using tongs. Use a fork to fluff out the noodles and remove them from the squash shell.
Squash may be served immediately, or refrigerated in an airtight container to use later. If using later, reheat briefly to avoid overcooking.
Nutritional values do not include the optional salt.
Net carbs (total carbs - fiber) per 4 ounce serving: 5 grams