Instant Pot® Spaghetti Squash with Chili

Instant Pot® Spaghetti Squash with Chili

This is 'spaghetti squash 101' for an Instant Pot®. It doesn't get much easier that this for a quick and easy meal. My favorite topping for spaghetti squash is chili, but feel free to use any topping that suits your taste. This is a perfect way to get veggies into the kids' meals.

Preparation Time
5 mins
Cooking Time
25 mins
Total Time
30 mins
Calories
314 Calories

Recipe Instructions

Step 1
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 2
Place the trivet in the liner of an Instant Pot®. Add water and place spaghetti squash halves on the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
Pour chili into a saucepan over medium heat. Cook until warmed through, 5 to 10 minutes. Reduce heat and keep warm until ready to serve.
Step 4
Drain any accumulated water from the squash halves. Shred squash equally into 4 individual serving bowls. Top with chili and shredded Mexican cheese blend.
Instant Pot® Spaghetti Squash with Chili

Ingredients

  • 1 cup water
  • ½ cup shredded Mexican cheese blend
  • 2 cups prepared chili
  • 1 (3 pound) spaghetti squash, halved across the middle and seeds removed

Categories

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