Instant Pot Squash

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 lb Spaghetti squash

• Baking & Spices

  • 1 Salt & pepper

• Dairy

  • 1/4 cup Butter

• Liquids

  • 1 cup Water

Found on thismamaloves.com

Description

Ingredients

• 2-3 pound spaghetti squash
• 1 C. water
• 1/4 - 1/2 C. butter (optional)
• salt & pepper to taste

Directions

• Cut the spaghetti squash in half (see photo).
• Use a large spoon to remove the seeds.
• Pour 1 cup of water in the bottom of the Instant Pot and place the rack in the Instant Pot.
• Set the 2 squash halves on the rack and seal the Instant Pot lid.
• Press the manual button and high pressure.
• Set the timer to 7 minutes.
• After 7 minutes, allow the Instant Pot to vent.
• Carefully remove the lid and remove the squash.
• Gently scrape the squash into a large bowl and discard the skin.
• At this point you can add the butter, salt & pepper to taste and serve.