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Easy Instant Pot Spaghetti Squash
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Prep Time:
5 minutes
5 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
30 minutes
30 minutes
Whip up flavorful Instant Pot spaghetti squash with broth and rosemary for a fast, delicious low-carb, vegan pasta alternative.
Ingredients:
- 1 (3 pound) spaghetti squash, halved and seeded
- 1 cup vegetable broth
- 1 sprig chopped fresh rosemary
- 0.5 tablespoon salt
Instructions:
- In a multi-functional pressure cooker, mix spaghetti squash with vegetable broth, rosemary, and salt. Seal the lid, choose high pressure setting, and set timer for 7 minutes. Let pressure build for 10 to 15 minutes.
- After cooking, safely release pressure per the manufacturer's instructions for about 5 minutes. Then unlock and remove the lid.
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