Instant Pot Whole Spaghetti Squash

• 1 Whole Spaghetti Squash

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1. Remove produce stickers and rinse squash well.
2. Puncture all around with a sharp knife to allow steam to vent during cooking.
3. Place IP trivet in the inner liner and rest squash in the center of the trivet.
4. Add water - 1 cup for 6Q and 1.5 cups for 8Q pots.
5. Attach and close IP lid and set the venting knob to the ‘sealing’ position.
6. Set on Manual/High Pressure for 8min for a 2lb squash, 10min for a 3lb squash or 12min for a 4lb squash.
7. Once squash is cooked, allow to Natural Release (rest) for 10min. After 10min release any remaining pressure.
8. Squash will be EXTREMELY HOT 🔥 - allow to cool enough to be handled easily.
9. Cut squash in half (use mitts if needed) and allow to cool enough to remove the seeds.
10. Scrape the skin with a fork and the strands are easily removed.
11. Perfect to serve as a pasta substitute with something like Shrimp Alfredo or as the start to a veggie side dish.

Enjoy!

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