Have you jumped on the Instant Pot bandwagon yet? I most certainly have and it’s been a great ride so far!
One of my favorite paleo substitutions is spaghetti squash for pasta. It’s taken some getting used to because squash is most certainly not the same as pasta. My kids are still not big fans, but I keep putting it in front of them and hoping for the best.
Spaghetti squash can be a little tricky because it’s so full of water. My favorite way to enjoy this veggie is baked in a casserole. I always use eggs because the binding of the egg protein with the squash creates a creamy texture and eliminates that watery problem. Even regular pasta, when not drained really well, can leave a puddle on your plate and there’s something about that that is super unappetizing to me.
Spaghetti squash has a very sweet taste, in my opinion, much sweeter than other squash. Most kids would probably like that, but mine do not. I guess they like to save their sweet tooth for chocolate. Can’t really blame them there. Anyway, keep that in mind when you use your squash in your favorite recipes. I find that extra herbs and a little extra salt and pepper is necessary.
The only reason we don’t (or didn’t) eat spaghetti squash more often is because it’s such a pain to cook. It is a very hard vegetable and can be quite difficult and dangerous to cut in half, which you have to do to remove the seeds.
And it takes at least 30 – 45 minutes to bake it until done, depending on the size of the squash. So the Instant Pot has been a game changer for this vegetable.
The instructions for cooking your spaghetti squash in an Instant Pot are below and they’re pretty simple. The only ingredients are squash and water. Then you can do with it what you like. Squash freezes well, so I usually make two batches (2 large or 4 small squashes) and portion out and freeze. Once frozen and defrosted, you will need to drain it very, very well or it will make your dish watery.
You can be sure there will be more spaghetti squash recipes coming in the near future!