Ingredients:

  • 1 medium spaghetti squash (about 2-3 pounds / 900g-1.4kg)
  • 1 cup (240ml) water
  • 1 teaspoon (5ml) salt (or to taste)
  • 1 tablespoon (15ml) olive oil (optional, for drizzling after cooking)
  • Freshly ground black pepper (to taste)

Instructions:

  1. Carefully slice the spaghetti squash in half lengthwise from stem to end. Pro Tip: If it's too hard to cut, microwave it for 2-3 minutes to soften it slightly. Safety first! Scoop out the seeds and stringy bits with a spoon.
  2. Pour the water into the Instant Pot. Place a trivet in the bottom.
  3. Place the squash halves, cut-side up, on the trivet.
  4. Sprinkle the squash with salt. Close the lid and seal the Instant Pot. Set to Manual (or Pressure Cook) and cook for 7 minutes on high pressure.
  5. Allow the Instant Pot to naturally release pressure for 10-15 minutes. This helps the squash cook more evenly and prevent it from being watery. Then, quick release any remaining pressure.
  6. Carefully remove the squash from the Instant Pot. Let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands. Drizzle with olive oil (if using), season with black pepper, and serve!