Place the trivet (comes with the Instant Pot) in the Instant Pot.
Add 1 cup of water to the pot.
Place the spaghetti squash on the trivet. Cover, seal, and cook for 15 minutes on Manual > High Pressure Cooking.
Quick release the steam when the pot indicates it has finished.
Remove the squash. Allow it to rest for 10 minutes before cutting.
Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
Scoop out the seeds and flesh from the middle.
Microwave Spaghetti Squash
Make cuts all around the spaghetti squash with a knife. Place in the microwave (medium-high) and microwave for 5 minutes.
Open and flip the squash. Cook for an additional 5 minutes. Open and flip. Total cook time will be 15 minutes.
Remove the squash. Allow it to rest for 10 minutes before cutting.
Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
Scoop out the seeds and flesh from the middle.
Shred the squash using forks. Use paper towels to blot the strands and remove excess water.
Oven Spaghetti Squash
Preheat oven to 425 degrees.
Make cuts all around the spaghetti squash with a knife.
Place foil onto a sheet pan. Add the spaghetti squash. Bake for 20 minutes.
Flip the squash and bake for additional 20 minutes.
Remove the squash. Allow it to rest for 10 minutes before cutting.
Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
Scoop out the seeds and flesh from the middle.
Shred the squash using forks. Use paper towels to blot the strands and remove excess water.
Alfredo
Heat a skillet on medium-high heat. Add the olive oil, chicken, salt, and pepper to taste to the pan.
Cook the chicken for 4-6 minutes. Flip and cook the chicken until it is no longer pink.
Lower the heat to medium. Add the alfredo sauce, spinach, steamed broccoli, and the sundried tomatoes to the pan.
Stir and cook for 5-6 minutes until the sauce is combined and the spinach has wilted.
Serve the chicken and cream sauce over the spaghetti squash.
Notes
For each method, I leave the spaghetti squash whole while it cuts. They are really difficult to slice into while unhooked. I don't want to risk cutting myself so that method is much easier.Once the squash is cooked, I slice it horizontally. The strands from the squash run horizontally in circles inside. When you slice into it crosswise, you will get really long strands, similar to spaghetti or pasta.I like to slice it in half, and then into smaller rings. There will be a lot of seeds inside that will need to be removed. I find it easier to remove those with this method.