FeelGoodFoodie · by Yumna Jawad★ 5.0 (23)
Instant Pot Spaghetti Squash Recipe
NUTRITION · PER SERVING20M COOK
CAL 11%·PRO 9%
CARBS 47G89% OF CAL
10G FIBER0G ADDED19G INTRINSIC18G OTHER19G TOTAL SUGAR
FAT 4G17% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole spaghetti squash cooked quickly in a pressure cooker with just water and salt. A mild, tender vegetable base ready to be topped with sauce or used in other dishes.
componentamerican🥘 pressure cookerdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 2- 1 spaghetti squash (about 3 pounds)
- 1 cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 20M
CAL 11%·PRO 9%
CARBS 47G89% OF CAL
10G FIBER0G ADDED19G INTRINSIC18G OTHER19G TOTAL SUGAR
FAT 4G17% OF CAL
1G SAT3G 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
- 3m
- Cook
- 7m
- Sodium
- 702mg
- Total sugar
- 19g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 739mg
- Calcium
- 162mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 702MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.