I have been blessed with an abundance of spaghetti squash in my garden this year. I absolutely LOVE the stuff! I love it topped with meaty red sauce. I love it with butter and Parmesan cheese and butter. I love it cold or hot! What I don’t love about it is how hard it is to cut it open to roast it. I discovered last summer that I could put it in my slow cooker whole and let it cook all day and then cut it open. So you know what I thought when I picked my first one this year–wonder how long it would take in my magic pot?!
- I scrubbed the dirt off the outside of my squash. I dumped in a cup of water and put the squash on the trivet inside the Instant Pot. I took a wild guess and set the pot to MANUAL and then used the +/- buttons to change the time to 15 minutes. When the pressure cycle ended, I was in the middle of something else so the pot naturally released pressure by the time I got to it.
- I opened the lid and tried to stick a fork into the outside of the squash to see how done the skin was. It sunk straight in!
- I took the squash out and cut clear through it like soft butter. I dug out the seeds and the squash innards just kind of fell out of the skin.
- I am certain for this size squash, 10 minutes with a quick pressure release would have been sufficient. I will report back next time!
- I had all kinds of other things to cook in my magic pot on this day, so I set my squash aside for a time while I did other things. When it approached supper time, I stirred the squash together with an egg and a cup of shredded Parmesan cheese, a cap full of Tastefully Simple Onion Onion, and 3 pieces of crumbled crisp-cooked bacon. I poured it into a greased casserole dish and then topped with 2 chopped fresh tomatoes. I put it in a 350 degree oven for half an hour while I made mini-omelettes in the magic pot.
- It was super yummy and the pan was totally scraped clean–no leftovers for lunch for this sad mama.
Spaghetti Squash in the Instant Pot and oven
Preheat oven to 350 degrees. Scrub outside of spaghetti squash. Pour 1 cup of water into the Instant Pot and insert the trivet. Set squash on trivet. Select MANUAL and use the +/- buttons to change the time to 10 minutes. When pressure cycle ends, allow pressure to release naturally. Check doneness by pricking with fork. Fork should go into skin easily. If it doesn’t, set the pot back on manual for another 5 minutes. Remove squash (use oven gloves!) and slice in two. Remove the seeds. Scrape out the squash and shred with fork. Stir squash together with remaining ingredients and place into a greased casserole dish. Sprinkle more cheese on top if desired. Bake for 30 minutes or until lightly browned.