Easy Instant Pot Spaghetti Squash

Instant Pot spaghetti squash is super quick and easy to make; seasoned with broth and rosemary, it makes a great low-carb, vegan pasta substitute.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 113 Calories

Ingredients

• 1 cup vegetable broth
• 1 sprig chopped fresh rosemary
• 1 (3 pound) spaghetti squash, halved and seeded
• 0.5 tablespoon salt

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.