Description
Learn how to make perfect spaghetti squash, a healthy low-carb alternative to traditional pasta.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup water (for Instant Pot method)
- Salt and pepper to taste
Instructions
- Pierce the whole spaghetti squash several times with a fork.
- Choose your cooking method: oven or Instant Pot.
- For Instant Pot: Add 1 cup water and cook on high pressure for 7 minutes.
- For oven method: Cut squash in half lengthwise (tip: microwave for 3-5 minutes first to soften).
- Use a fork to scrape out the squash strands.
- Season to taste with salt and pepper.
Notes
- Instant Pot Method: Cook the whole, pierced squash on high pressure for 7 minutes with 1 cup of water.
- Keto-Friendly: Contains only about 7g of net carbs per cup.
- Selecting Ripe Squash: Look for deep yellow color and hard skin that can’t be pierced with your fingernail.
- Storage: Leftovers can be frozen in portion-sized containers for up to 3 months.
- Safe Cutting Tip: Microwave for 3-5 minutes first to soften the skin, then use a sharp chef’s knife on a stable surface.
- Prep Time: 10 minutes
- Cook Time: 7-30 minutes
- Category: Side Dish
- Method: Instant Pot or Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 42
- Sugar: 2g
- Sodium: 28mg
- Fat: 0.4g
- Saturated Fat: 0g
- Carbohydrates: 10g
- Fiber: 2.2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: spaghetti squash, low carb pasta, keto friendly, healthy side dish, vegetable noodles
