Things I love: eating spaghetti squash
Things I hate: fearing for my life and limbs when I have to prep a spaghetti squash to cook
If you bake a squash, you have to cut it in half.
If you microwave a squash, you have to jab like a dozen holes in it.
Have you ever tried to do that? Spaghetti squash is basically the armadillo of the vegetable world. Those shells are HARD and the dang squash is OVAL. Getting a clean cut or pierce without losing a digit is about as likely as finding a magical unicorn. So, when I found out the hardest prep I had to do to cook a spaghetti squash in the InstantPot was to peel off the sticker, I threw up my hands and sang a little praise hymn.
Let me help you save your pretty little fingers too.
- 1 medium spaghetti squash
- 1 C water
- Place water and trivet in pot, set squash on trivet.
- Close lid and set valve to seal.
- Set on manual high for 17 minutes.
- QR and check for doneness by pressing into squash (it should be soft) and/or using a fork to peel back some of the strands of squash. Be sure it's cooked to your preferences for how tender or al dente you'd like it.
- Once cooked remove, cut in half, remove seeds and guts.
- Shred squash with fork for spaghetti-like noodles.
- Serve as pasta substitution or as a side.
LOOK AT IT! The armadillo shell literally PEELS off, y’all! That’s magical.
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Gluten Free: You betcha!
All the best,
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