Semi Crunchy, Always Extra

We’ve been riding the Instant Pot train since it arrived after Amazon Prime day. I’ve prepared many delicious stick-to-your-ribs kind of meals (hey, I love healthy food as much as the next fitness-minded gal, but I had to sell this impulse purchase to the hubby! Ha!) and it was time to make something a bit lighter. 

Ok, this actually happened because I ordered a steam-in-bag pouch of butternut squash cubes for the 10-month old baby, and the delivery service brought me not only a whole squash, but the wrong type. I ordered a microwaveable steam pouch of butternut squash (easy peasy babyled weaning snack for a baby when you have a crazy toddler to chase) and I got a freakin’ whole spaghetti squash. Ugh. 

I love eating spaghetti squash but absolutely hate the process of having to hack the thing open with screaming kids waiting to be picked up. Then it hit me – I bet I can cook a spaghetti squash in the IP!

Hello beautiful. 

Spaghetti squash has never been easier and it is as simple, healthy, and delicious as can be! 

Does it taste like spaghetti? Anyone who says yes is full of lies. Is it a delicious choice for a side? Absolutely. We had ours alongside a meatloaf that I’ll link below, but you can do SO MUCH with spaghetti squash. A wonderful quality of it is that it takes on the flavors of whatever you cook/serve it with!

Need a miracle IP? Grab one on Amazon.  
RECOMMENDED: Instant Pot DUO80 8 Qt 7-in-1 Multi-Use Programmable Pressure Cooker

I truly prefer the extra room so that I never have to worry about it being too full, but if you really want the 6-quart…
How easy is it??

This easy: 

6-quart IP/HALVED Squash 

Unless you have a particularly small spaghetti squash, it will need to be cut in half lengthwise to fit in the Instant Pot. 

The advantage of searching for a small one is that you won’t have to fight with the stupid squash to cut it in half before cooking. Simply throw it in with water, and after it’s cooked, you can cut through it like butter. 

Follow steps for the 8-quart pot below if using a whole squash, even if you’re working with an extra-small whole squash in the 6-quart!

1. Carefully cut the squash in half lengthwise if the whole thing won’t fit. 😦
2. Scrape out all seeds and strings with a spoon. 
3. Place the rack in the bottom of the instant pot and add 1 cup of water. 
4. Place the cut and scraped spaghetti squash halves on the rack, so that they fit well below the top of the pot.
5. Secure the lid and make sure the valve is pointed at “sealing” and not “venting.”
6. Cook on MANUAL for 6 minutes (+/- 1 minute depending on how soft or al dente you like your spaghetti squash)

The IP will turn ON and then count down the time once it reaches the correct amount of pressure. Once the cook time is complete, the IP will beep and the screen will say L followed by zeros. At this point, it is just keeping the squash warm, there is no need to wait for natural pressure release. You can go ahead and take a long wooden spoon or anything that will prevent steam from spewing in your face, and switch the valve over to venting. Once you are done venting the same, you can go ahead and open up your IP, carefully remove the squash and let cool. 

8-quart IP/WHOLE Squash

Congrats! You can use a whole squash unless it’s particularly gargantuan! Follow the same steps that I’ve outlined for the 6-quart, but instead of painstakingly cutting it in half…

1. Skip step 1
2. You’re feeling good huh? *Be sure to use a knife or fork and prick the squash a few times all over.*
3. Place the rack in the bottom of the instant pot and add 1 cup of water. 
4. Put the WHOLE pricked squash in the IP. 
5. Secure the lid and make sure the valve is pointed to “sealing” and not “venting.”
6. Cook on MANUAL for 11 minutes (+/- 1 minute depending on how soft or al dente you like your spaghetti squash)

Follow the same instructions and carefully vent, remove and let cool. Then, just grab a steakknife and simply, ever so easily, cut the squash in half. 

You’re welcome. 

Even if you had to hack your squash in half using the 6-quart method, you’ve still saved yourself a ton of cooking time compared to the traditional oven method, plus squash wrestling time. 

Scrape the squash out and serve with whatever you want. Seriously, the possibilities are endless. 

Here’s my friend Tina’s recipe. Cooking like a true Italian mom, directions are vague and results are delicious. 

<We can skip this first part because of our wonderful IP!> Cut the squash in half, clean it out… brush a little olive oil and salt/pepper/garlic power on each side .. Put it on a baking sheet open side down. Cook on 375 for 40 min.

In a frying pan, mix halved cherry tomatoes, minced garlic, pine nuts and olive oil… Cook til it seems ready… About 6 min or so.

When you fork the squash out put it in a bowl and mix the mixture in. Then add feta cheese, a little crushed red pepper. 

Done. 

You’re welcome. 

Here is a link to the recipe that I served our butternut squash up with last night. PALEO INSTANT POT MEXI-MEATLOAF 

I simply started the squash cooking in the IP, then started prepping the ingredients for the meatloaf, once the squash was set aside to cool, I gave the IP a rinse and started on the meatloaf recipe. Once the meatloaf was done cooking, I broke into the squash, scraped it all out onto a plate and then simply topped it with fresh cracked pink Himalayan sea salt and pepper. I served up the squash along side a thick slice of meatloaf. 

Boom. 

Dinner is served. 

I didn’t take a finish plated picture because I was so excited to dive in! Blogger fail, mom win.