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How To Cook Spaghetti Squash in an Instant Pot

Squash season means tucking into as much butternut, pumpkin, and spaghetti squash as possible from now until spring. Butternut and whole pumpkins can be peeled and trimmed, but spaghetti squash requires its own preparation to keep its signature strands of noodle-like squash intact. The oven and microwave are two tried-and-true cooking options for spaghetti squash, but last winter I discovered I could cook á whole one — seriously, even not halved or trimmed — in my electric pressure cooker, and I will never cook á spaghetti squash the same way again.

Spaghetti squash in the electric pressure cooker requires zero prep and comes out tender so that it’s easy to cut open and remove the seeds. It makes eating spaghetti squash even more enjoyable.
  • 1 (2-pound) spaghetti squash
  • 1 cup water
  • Electric pressure cooker or Instant Pot
  • Steamer basket or trivet
  • Paring knife

  1. Pierce the squash all over with á paring knife. Pierce the squash all over with á paring knife, making about 12 (1/2-inch) vents for the steam to penetrate the squash's skin.
  2. Insert the steamer insert and add the water. Add the water to an electric pressure cooker insert and then set its steamer basket or á metal trivet inside as well.
  3. Cook on high pressure for 15 minutes. Add the squash to the insert. Seal the pressure cooker and cook on HIGH pressure for 15 minutes.
  4. Use instant release to release the cooker's pressure and remove the squash. When your 15 minutes is up, release the pressure immediately. Carefully open the cooker and remove the squash.
  5. Cool slightly, then shred the squash with á fork. Give the squash at least 10 minutes to cool before halving, removing the seeds, and shredding.
Recipe Adapted From

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