Using the tip of a sharp, short knife, pierce the spaghetti squash in 7-8 places.
Put 1.5 cups of water into the Instant Pot. Place a steamer rack into the pot. Place the pierced spaghetti squash on the rack.
Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 8 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes.
Remove the squash and cut it open lengthwise, for more manageable strands or cross wise for longer strands.
Drag a fork along the squash to get long strands of spaghetti squash. Save the squash shell if you will be serving your elegant creation in it.
Season with salt, pepper and butter, or butter and cinnamon or use in a different recipe.
Tips And Tricks For Making Spaghetti Squash
Don't skimp on flavorings. Spaghetti squash by itself can be rather bland. Flavor it well to enjoy it.
If the strands are too crunchy for you, I find it fastest to place them in a ziptop bag and microwave briefly.
Spaghetti Squash can be frozen. Put the strands into a ziptop bag, and squash the bag flat. Not only does this make for easier stacking in the refrigerator, but it also helps the squash defrost more evenly than if you had a large hunk o' squash
Baked Spaghetti Squash. See the post for instructions on how to make Spaghetti squash in the oven.
How to Make Perfect Instant Pot Spaghetti Squash https://twosleevers.com/instant-pot-spaghetti-squash/