Easy Instant Pot Spaghetti Squash
This Instant Pot spaghetti squash turns tender and strand-like, soaking up savory vegetable broth with a hint of rosemary. It’s a light, low-carb option that works as a pasta stand-in or simple side, with clean flavors and a pleasantly herbaceous aroma. Serve it on busy weeknights or alongside hearty mains when you want something warm and satisfying.
- Prep5 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 1
Place the spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Choose high pressure following the manufacturer's directions; set the timer for 7 minutes. Allow 10 to 15 minutes for the pressure to build.
- 2
Carefully release the pressure using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Calories 121.72 kcal Moderate
- Protein 2.6 g Low Source
- Carbs 26.86 g Moderate
- Total Fat 2.21 g Low Source
- Saturated Fat 0.49 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 284.36 mg Moderate
- Fiber 5.82 g Good Source
- Sugar 10.76 g High
- Added Sugar 0.0 g Low Source
- Calcium 92.35 mg Low Source
- Iron 1.28 mg Low Source
- Potassium 430.46 mg Low Source
- Vitamin A 33.78 mcg_rae Low Source
- Vitamin C 8.25 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.