Spaghetti Squash

Spaghetti squash looks like (and can be used like) strands of pasta. Top with marinara sauce or olive oil for a low-carb dish.


2 pound spaghetti squash, halved lengthwise

½ cup water

1 tablespoon olive oil

1 teaspoon salt

  • Scoop out the center of the squash, including the seeds, and discard. Place the squash face down in the steamer basket, then add water.

  • Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove from the heat and quick-release pressure.

  • When squash is cool enough to handle, use a fork to scoop the strands of “spaghetti” from the squash and place in a medium bowl. Drizzle the olive oil and sprinkle salt on top before serving.


Calories: 100 | Fat: 4.5g | Protein: 1g | Sodium: 620mg | Carbohydrates: 16g | Fiber: 0g

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