Cut spaghetti squash in half. Spoon out the
seeds and pith in the middle of the squash. If
desired, sprinkle cut sides with sea salt. Pour
2 cups of water into the Instant Pot. Insert
the steamer rack into the IP. Place both halves
of the squash on top of the steamer rack. Close
and lock the lid of IP. Plug in the pot. Flip
the steam release button to sealing position.
Select Pressure Cook and use the - button to
set the time to 10 minutes. When time is up,
release pressure using the quick release
method. After the pressure has been released
and the float valve has dropped, remove the lid
carefully. Remove squash from the IP using
tongs. Use a fork to fluff out the noodles and
remove them from the squash shell.
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