📝 About This Recipe
Transform a humble, intimidating squash into delicate, golden ribbons of vegetable pasta in a fraction of the time using the magic of the Instant Pot. This method eliminates the struggle of cutting through a raw, rock-hard squash, instead steaming it whole to preserve its natural sweetness and moisture. Finished with a decadent swirl of roasted garlic butter and fresh herbs, it’s a healthy, low-carb masterpiece that feels like true comfort food.
🥗 Ingredients
The Squash
- 1 medium Spaghetti Squash (approximately 3-4 lbs, must fit comfortably in your pressure cooker)
- 1 cup Water (cold tap water for the steam base)
Garlic-Herb Finishing Butter
- 4 tablespoons Unsalted Butter (melted or very soft)
- 3 cloves Garlic (minced or pressed)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Pepper Flakes (optional for a hint of heat)
For Serving
- 1/4 cup Parmesan Cheese (freshly grated)
- 1/2 piece Lemon (for a bright finishing squeeze)
- 2 tablespoons Toasted Pine Nuts (for added texture)
👨🍳 Instructions
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1
Thoroughly wash the exterior of the spaghetti squash to remove any dirt, then pat it dry with a kitchen towel.
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2
Using a sharp paring knife or a metal skewer, poke 5-6 deep holes across the surface of the squash. This prevents the squash from bursting under pressure by allowing steam to escape.
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3
Place the stainless steel inner pot into your Instant Pot and pour in exactly 1 cup of water.
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4
Insert the metal trivet (steam rack) into the pot. Carefully place the whole squash onto the trivet. If it's a tight fit, you can angle it slightly.
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5
Secure the lid and ensure the steam release valve is set to the 'Sealing' position.
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6
Select 'Pressure Cook' or 'Manual' on High Pressure. Set the timer for 15 minutes for a medium squash (3 lbs) or 20 minutes for a large squash (4 lbs).
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7
While the squash cooks, prepare the herb butter by whisking together the melted butter, minced garlic, parsley, thyme, salt, pepper, and red pepper flakes in a small bowl.
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8
When the cooking time is complete, allow the pressure to release naturally for 10 minutes. This ensures the strands are tender but not mushy.
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9
Quick-release any remaining pressure by carefully moving the valve to 'Venting'. Open the lid once the pin drops.
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10
Using silicone mitts or heavy-duty tongs, carefully lift the squash out of the pot and transfer it to a cutting board. Let it rest for 5 minutes until cool enough to handle.
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11
Slice the squash in half lengthwise. Use a large spoon to gently scrape out the seeds and the pulpy center and discard them.
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12
Using a fork, scrape the flesh of the squash starting from the outside edges moving inward. The flesh will easily pull away into long, noodle-like strands.
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13
Drizzle the prepared garlic-herb butter over the strands while they are still in the squash 'shell' and toss gently with your fork to coat.
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14
Transfer the seasoned strands to a serving bowl or serve directly in the squash boats. Top with grated Parmesan, toasted pine nuts, and a squeeze of fresh lemon juice.
💡 Chef's Tips
Choose a squash that feels heavy for its size and has a matte, deep yellow skin; shiny skin usually indicates it was picked too early. If you prefer your 'noodles' al dente, reduce the pressure cooking time by 2-3 minutes. Always use the natural release for at least 10 minutes; a full quick release can cause the squash to become watery. If the squash is too large for your pot, you can cut it in half crosswise before cooking, though cooking it whole preserves the best texture. Leftovers store beautifully in the fridge for up to 4 days and can be quickly reheated in a skillet.
🍽️ Serving Suggestions
Pair with grilled Italian sausages or meatballs for a hearty, low-carb dinner. Serve alongside a crisp Caesar salad with plenty of sourdough croutons. Enjoy with a chilled glass of Sauvignon Blanc or a light Pinot Grigio to complement the herbal notes. Use the strands as a base for a rich Bolognese or a creamy Alfredo sauce. For a vegan option, swap the butter for extra virgin olive oil and the Parmesan for nutritional yeast.