Mel's Kitchen Cafe · by Mel★ 5.0 (11)
Instant Pot Spaghetti Squash
NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 19%
CARBS 102G89% OF CAL
22G FIBER0G ADDED41G INTRINSIC39G OTHER41G TOTAL SUGAR
FAT 8G17% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash cooked in a pressure cooker using only water. A neutral, low-carb vegetable side that works as a pasta substitute or simple side dish.
sideamerican🥘 pressure cooker
View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 3 to 3 1/2 pound spaghetti squash
- 1 cup water
At a glance
PER SERVING · TIME 30M
CAL 23%·PRO 19%
CARBS 102G89% OF CAL
22G FIBER0G ADDED41G INTRINSIC39G OTHER41G TOTAL SUGAR
FAT 8G17% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 23m
- Cook
- 7m
- Sodium
- 260mg
- Total sugar
- 41g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1592mg
- Calcium
- 346mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 23M
- SODIUM
- 260MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.