Eating Bird Food · by Brittany Mullins★ 4.0 (12)
Instant Pot Spaghetti Squash
NUTRITION · PER SERVING23M COOK
CAL 4%·PRO 3%
CARBS 16G89% OF CAL
3G FIBER0G ADDED6G INTRINSIC6G OTHER6G TOTAL SUGAR
FAT 1G17% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Perfectly cooked spaghetti squash strands prepared in a pressure cooker, ready to be tossed with sauce or served as a pasta substitute. This quick method ensures tender, separated strands every time.
componentamerican🥘 pressure cookerdairy freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium spaghetti squash (about 2 pounds)
- 1 cup water
- Sea salt and pepper
At a glance
PER SERVING · TIME 23M
CAL 4%·PRO 3%
CARBS 16G89% OF CAL
3G FIBER0G ADDED6G INTRINSIC6G OTHER6G TOTAL SUGAR
FAT 1G17% OF CAL
0G SAT1G 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
- 15m
- Cook
- 8m
- Sodium
- 41mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 248mg
- Calcium
- 55mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 41MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.