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Teresa Porter
By Teresa Porter

Spaghetti Squash

7 steps
Prep:10minCook:30min
Updated at: Thu, 17 Aug 2023 12:56:37 GMT

Nutrition balance score

Good
Glycemic Index
33
Low
Glycemic Load
8
Low

Nutrition per serving

Calories441 kcal (22%)
Total Fat31.7 g (45%)
Carbs23.9 g (9%)
Sugars11 g (12%)
Protein16.4 g (33%)
Sodium1122.3 mg (56%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Slice the spaghetti squash in half and scoop out the seeds
Step 2
Place a trivet in the bottom of the Instant pot. Add a cup of water into the bottom. Place the squash halves in the pot and secure the lid.
Step 3
Use the pressure cook bottom to set the pressure cooker to cook at high pressure for 7 minutes.
Step 4
Cook the Italian sausage on Medium heat. Once brown, add in the marinara sauce.
Step 5
When the squash is finished, allow for a natural release
Step 6
Remove squash from Instant Pot. Use two forks to separate the cooked strands into spaghetti-like pieces.
Step 7
Serve the squash topped with the Italian sausage and marinara sauce.

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