Oh My Veggies · by Nicole
Instant Pot Spaghetti Squash {gluten-free}
NUTRITION · PER SERVING17M 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
Spaghetti squash cooked in the Instant Pot as a low-carb, gluten-free pasta alternative. Top with your favorite sauce, vegetables, or dairy-free cheese for a hearty vegan meal.
mainamericanpasta🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →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
- Instant Pot
- Trivet for Instant Pot
At a glance
PER SERVING · TIME 17M
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
- 10m
- Cook
- 7m
- Sodium
- 41mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 245mg
- Calcium
- 54mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 41MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.