Spaghetti squash is one of my favorite vegetables! Its light flavor and texture makes it a versatile low carb, nutrient dense option.

My preferred way of preparing squash is in the InstaPot. If you don’t have an InstaPot you can use a steamer or roast in the oven.

Seasonally, it is best to steam so Instapot or steamer will be the best option. Roasting will be best for fall and winter.

Ingredients

• 1 medium-size Spaghetti Squash

• Filtered Water

Preparation- InstaPot

1. Slice off the stem and bottom of the squash. Then slice long ways down the center creating two halves.

2. Scoop out seeds. You can keep the seeds to roast and eat or discard.

3. Pour 1 cup of water into the base of InstaPot.

4. Place spaghetti squash directly in the pot.

5. Secure the lid and close the vent.

6. Select manual and set the timer for 10 minutes. Depending on the size and how soft you like the squash to be it can take anywhere from 9-12 minutes. You can experiment with your preferred cooking time.

7. When the timer is done, manually vent the steam. Once the steam has released, remove the squash and let it cool.

8. Using a fork, pull the squash back from the sides of the outer skin.

Preparation- Steam Basket

1. Slice off the stem and bottom of the squash. Then slice long ways down the center creating two halves.

2. Scoop out seeds. You can keep the seeds to roast and eat or discard.

3. In a large stockpot, add about 2 inches of water. The water should not come through the steam basket.

4. Add the steam basket to the pot and the spaghetti squash on top of the basket.

5. Turn heat on high and place lid on the pot.

6. Steam for 20-25 minutes until desired texture is achieved.

7. Remove squash and let cool. Using a fork, pull the squash back from the sides of the outer skin.

Preparation- Roasting

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

2. Slice off the stem and bottom of the squash. Then slice long ways down the center creating two halves.

3. Scoop out seeds. You can keep the seeds to roast and eat or discard.

4. Place squash down (skin side up) on the baking sheet.

5. Bake in the oven for 30 minutes.

6. Remove squash and let cool. Using a fork, pull the squash back from the sides of the outer skin.

You can serve squash with a little ghee and salt or try our Balsamic Tomatoes Sauce or Kale Cashew Pesto!