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

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

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.