40 Aprons · by Cheryl Malik
Instant Pot Spaghetti Squash
NUTRITION · PER SERVING20M COOK
CAL 6%·PRO 6%
CARBS 24G87% OF CAL
5G FIBER0G ADDED10G INTRINSIC9G OTHER10G TOTAL SUGAR
FAT 2G17% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash cooked in a pressure cooker with broth and garlic. A tender, low-carb pasta substitute ready in 20 minutes.
sideamericandairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 spaghetti squash (halved and seeded)
- 1 cup broth
- 2 cloves garlic (smashed, optional)
- ½ tablespoon salt
At a glance
PER SERVING · TIME 20M
CAL 6%·PRO 6%
CARBS 24G87% OF CAL
5G FIBER0G ADDED10G INTRINSIC9G OTHER10G TOTAL SUGAR
FAT 2G17% OF CAL
0G SAT2G 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
- 5m
- Cook
- 15m
- Sodium
- 1155mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 400mg
- Calcium
- 84mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1155MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.