Comments on: How To Cook Spaghetti Squash in an Instant Pot

By: Aggie Goodman

Aggie Goodman — Tue, 16 Apr 2019 12:09:36 +0000

In reply to Evie. if you were to cook it whole I would, but if cut in half it's not necessary.

By: Evie

Evie — Sat, 30 Mar 2019 16:54:54 +0000

In reply to Barbara Locasale. Do you poke holes in the skin prior to pressure cooking the spaghetti squash?

By: Aggies Kitchen

Aggies Kitchen — Mon, 24 Jul 2017 10:40:46 +0000

In reply to Donna Warren. It is a pretty amazing kitchen tool isn't it? As for spaghetti squash, you can totally scrape out seeds before you steam it in the IP (or however you decide to cook it). I find it pretty easy to scrape out soft after cooked, but most people I've gotten feedback from usually scrape them out ahead of time. I haven't tried spaghetti squash with brown sugar and butter but I'm sure that is delicious!!

By: Donna Warren

Donna Warren — Tue, 18 Jul 2017 16:06:08 +0000

I love my IP because it replaced a lot of items I used regularly. You don’t need a crock pot, steamer or anything else just the IP. I saute my meats in it. I do all kinds of things. Now I’m excited about spaghetti squash in it. I just wondered why leave the seeds in? A friend said he had spaghetti squash like a dessert .. cooked with brown sugar and butter …

By: Barbara Locasale

Barbara Locasale — Sun, 23 Apr 2017 11:35:41 +0000

I love my instant pot. I make spaghetti squash weekly. I don’t cut mine before cooking and I pressure for 10 minutes than quick release. I think it’s easier to cut after cooking.

By: Aggies Kitchen

Aggies Kitchen — Sat, 22 Apr 2017 10:54:32 +0000

In reply to Kalyn Denny. wonderful, thank you Kalyn!!

By: Kalyn Denny

Kalyn Denny — Thu, 20 Apr 2017 12:01:16 +0000

Such a great idea Aggie! I am going to feature this post on my slow cooker site, which is transitioning to slow cooker / pressure cooker recipes!

By: Aggies Kitchen

Aggies Kitchen — Mon, 13 Feb 2017 18:12:56 +0000

In reply to Breck.

I’ve done it both ways honestly. For whatever reason I started leaving them in during the cooking process and actually found it as easy (easier?) to remove – not much of a difference. This is a great starting place, it helped me get used to the buttons and timing etc. I then started making hard boiled eggs with it (using this method: http://www.theprairiehomestead.com/2016/04/instant-pot-hard-boiled-eggs.html )
I make soup in my IP once a week now. I love making a chicken, butternut squash (cubed) and wild rice soup. I have been really wanting to share more IP recipes … soon!!

By: Breck

Breck — Fri, 10 Feb 2017 02:28:34 +0000

I finally unboxed my IP, but still haven’t quite worked up the courage to use it yet. I think this might be a good starting place as I love using spaghetti squash as a base for pad thai. However, when I bake spaghetti squash I normally remove the seeds etc… before baking. Do you think leaving them in helps with the cooking process? Is it a huge pain to remove them later? Thanks!

By: Olena

Olena — Thu, 08 Dec 2016 20:02:19 +0000

I know IP has rave reviews. I know it. But honestly I’m struggling with purchasing it. Do I really need another appliance in my life?! Is it a fad?! Will I develop a bunch of recipes for it and then it is out? I find my stovetop meals are already quick enough but I get it – spaghetti squash in 7 mins vs 45 is magic. But I really don’t’ want another appliance LOL.