365 Days of Slow Cooking · by Karen Petersen★ 5.0
Instant Pot Spaghetti Squash Mac and Cheese
NUTRITION · PER SERVING17M COOK
CAL 17%·PRO 28%
CARBS 30G36% OF CAL
7G FIBER0G ADDED27G INTRINSIC0G OTHER28G TOTAL SUGAR
FAT 20G54% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash cooked in a pressure cooker and tossed with creamy cheddar sauce. Lower calorie and lower carb than traditional mac and cheese. A lighter comfort food option.
mainamerican🥘 pressure cookerketolow carbvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 spaghetti squash (small enough to fit in your Instant Pot when cut in half)
- 1/4 cup butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 2 cups grated cheddar (I like sharp)
- 1/2 cup grated Parmesan cheese
At a glance
PER SERVING · TIME 17M
CAL 17%·PRO 28%
CARBS 30G36% OF CAL
7G FIBER0G ADDED27G INTRINSIC0G OTHER28G TOTAL SUGAR
FAT 20G54% OF CAL
4G SAT17G 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
- 759mg
- Total sugar
- 28g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 485mg
- Calcium
- 247mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 759MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.