How does Rachael Ray cook spaghetti squash?

Heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds. Season the squash with salt and pepper and place, cut-side down, on the baking sheet. Roast the squash until very tender, 45 to 60 minutes.

Does chicken get tough in Instant Pot?

Oddly enough, it can be really challenging to get the right texture when cooking boneless chicken breasts . They cook quickly in the Instant Pot, but if you don't cook them long enough they get a weird, rubber-like texture that's nearly impossible to chew, and if you cook them too long, their texture gets dry.

How do you keep spaghetti squash from getting soggy?

Try roasting the squash cut side down at a lower temperature for a little longer . I have found that spaghetti squash will be mushy on the outside and more firm on the inside if they are cooked at too high of a temperature.

Do you have to cut spaghetti squash in half before cooking it?

You need to cut your spaghetti squash in half before cooking it . Don't let spaghetti squash's hard shell scare you! I've got the trick for cutting spaghetti squash safely (watch our video to see me do it).

Can spaghetti squash be too hard?

If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half . Option 1: Roast the squash whole. Prick it all over with a fork and bake at 400°F for 10 minutes, or until it's soft enough to slice in two.

Why does spaghetti squash make me so full?

Spaghetti squash is a low-calorie food. Its fiber content makes it filling. Since people use it as a substitute for high-calorie foods, it can be a valuable part of a weight-control regimen.

How do you harden spaghetti squash?

Once you harvest spaghetti squash, if you want to store it for any length of time, you need to cure it. To cure spaghetti squash, simply let it sit in a sunny spot for 10 days .

Why is my spaghetti squash mushy and not stringy?

Too much salt may draw out more moisture than you want, and excess olive oil can make baked spaghetti squash soggy . Don't Add Water. While some recipes may call for a little water in the pan with the squash, I found that it roasts perfectly without it.

Why is my spaghetti squash so hard to cut open?

To soften spaghetti squash for cutting, preheat your oven to 375°F (190°C). Pierce the squash several times with a fork, then microwave it for about 4-5 minutes to soften the skin . Alternatively, place the whole squash in the oven for 10-15 minutes. This makes cutting easier.

Does spaghetti squash need a lot of water?

Since moisture is key when growing spaghetti squash, Enfield recommends providing them with an inch or two of water every week . "Whether from rain or watering, the soil should be kept consistently moist throughout the growing season," she says.

How to can yellow squash with a pressure cooker?

Add water to the 1 inch mark, and 1/2 to 1 tsp. of salt. (I used the water from heating the squash.) Pressure can at 10 pounds of pressure for quarts for 40 minutes at 10 pounds of pressure for elevations of 1,000 feet and below .

Does spaghetti squash make you go to the bathroom?

Spaghetti squash contains plenty of fiber, which can promote regularity and aid in treating digestive issues such as constipation, diverticulitis, and hemorrhoids .

Instant Pot Spaghetti Squash with Chicken

Instant Pot Spaghetti Squash with Chicken is such a timesaver. The squash and chicken cook at the same time, with just 3 minutes of pressure cooking! You will love the garlic parmesan flavour.

If you’re looking for more spaghetti squash ideas, try my Taco Stuffed Spaghetti Squash!

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Instant Pot Spaghetti Squash with Chicken - The Recipe Well (1)

Spaghetti squash used to be reserved for weekends when I would have time to roast it, but not anymore! It only takes 3 minutes to cook spaghetti squash in an electric pressure cooker! And the best part of this recipe is that the chicken cooks with it at the same time. You’ll be pleasantly surprised at how few dishes need to be washed after making this meal.

Ingredients

Here’s what you’ll need to make Instant Pot Spaghetti Squash with Chicken. See the recipe card below for exact quantities and detailed instructions!

Spaghetti squash – be sure it fits in your Instant Pot. The ones I’ve used have generally been 3-4 pounds. It’s important to slice it in half before cooking so that it will have the same cook time as the chicken. I find using a grapefruit spoon makes it easier to scoop out the seeds. See my tips below for safely slicing spaghetti squash.
Chicken breast – 1.5 pounds, or three 8-ounce boneless, skinless breasts. Cut slices a half-inch wide so that they’ll fully cook within 3 minutes of pressure cooking.
Italian seasoning, salt and pepper – to season the chicken
Chicken broth – for thin liquid to help the pot come to pressure, while adding some flavour to the chicken.
Olive oil – for sautéing the garlic. It gets infused with the garlic flavour and coats the spaghetti squash.
Garlic – I used 8 cloves, but you could even use more if you love garlic.
Onion powder, sea salt and red pepper flakes – to help flavour the cooked squash
Parmesan cheese – 1 cup, freshly grated
Fresh basil or parsley – optional garnish

Step-by-step instructions

Step one: Season the chicken

Place the sliced chicken in the Instant Pot insert and sprinkle with the Italian seasoning, salt and pepper. Toss until the chicken is evenly coated and spread it in an even layer.

Instant Pot Spaghetti Squash with Chicken - The Recipe Well (2)

Step two: Add the broth and squash

Pour in the chicken broth, then place the trivet on top of the chicken. Place the two spaghetti squash halves on the trivet.

Instant Pot Spaghetti Squash with Chicken - The Recipe Well (3)

Step 3: Pressure cook

Pressure cook on Manual High pressure for 3 minutes. It will take about 15 minutes to come to pressure. At the end of cooking time, allow for a 5-minute natural pressure release, then quick release any remaining pressure.

Step 4: Remove everything from the insert

Carefully remove the cooked squash to a large bowl. If you have silicone oven mitts, these can help you securely hold the squash while protecting your hands from the heat.

Then, remove the trivet and transfer the cooked chicken to a bowl or plate. Carefully discard the liquid and wipe the insert clean if there’s any dripping on the outside. Place the insert back in the Instant Pot.

Step 5: Remove the squash from the rind

Use a fork to scrape the squash strands away from the rind and into the large bowl. Discard the rinds and set the strands aside in the bowl.

Step 6: Sauté the garlic and toss with the squash

Turn on the Sauté function on the Instant Pot and add the olive oil. Once the oil is warm, add the garlic and sauté for 2-3 minutes, until fragrant and starting to turn golden. Add the cooked squash, onion powder, sea salt and red pepper flakes and mix until well combined. Turn off the sauté function (we don’t want the garlic to burn!).

Step 7: Add the chicken and cheese

Add the grated parmesan cheese and the reserved cooked chicken. Toss until the chicken and cheese are evenly distributed and warmed through. Serve immediately with chopped fresh basil or parsley, if desired.

Instant Pot Spaghetti Squash with Chicken - The Recipe Well (4)

Tips for Success

Pick a spaghetti squash that fits. Be sure the squash isn’t too long for your pot!

Pick a nice spaghetti squash. You want one that is dark yellow with a nice stem, without bruises or broken skin and is fairly heavy for its size.

Thinly slice the chicken. Half-inch thick slices will cook in 3 minutes under pressure. I always suggest checking that your chicken is cooked to an internal temperature of 165 °F.

Don’t skip the natural release. I find the texture of the chicken is more tender and juicy this way.

Watch the garlic closely. The garlic can go from perfect to burnt very suddenly, so be sure to add back the spaghetti squash just as the garlic is turning golden, then turn off the Sauté function before adding the chicken and cheese. The chicken and cheese will warm in the residual heat.

Instant Pot Spaghetti Squash with Chicken - The Recipe Well (5)

Flavour variations

Garlic parmesan is just one option for flavouring the dish. Here are some other flavour combinations for inspiration:

Sun-dried tomato + basil: sauté the garlic, and add up to a half cup of chopped sun-dried tomatoes and thinly sliced basil.

Greek-inspired: sauté the garlic, and add a third of a cup of sliced Kalamata olives, a couple handfuls of baby spinach and enough crumbled feta cheese to make you happy.

Pesto: Skip the garlic completely and stir in half a cup of pesto (or more, to taste). Pesto usually has plenty of flavour on it’s own, so it’s a super easy way to flavour the dish!

Instant Pot Spaghetti Squash with Chicken - The Recipe Well (6)

How to safely slice spaghetti squash

Spaghetti squash can be tricky to cut. Some tips to slice it safely are:

Work on a steady surface. Be sure your cutting board won’t slip. You can use a damp dish cloth or towel underneath to prevent it from moving.
Use a sharp knife.Dull knives can slip and cause accidents. Keep your knives sharp!
Cut off a thin slice of each end. Once you slice off a small piece from the bottom, place the squash flat end down on the cutting board, standing tall, and cut through the squash lengthwise.
Ask for help.If you’re having a really hard time and you have the option, ask for help!

More Instant Pot chicken recipes

Instant Pot Lemon Chicken and Potatoes
Instant Pot Chicken Fried Rice
Instant Pot Chicken Pad Thai
Instant Pot Chicken Pot Pie
Instant Pot Thai Chicken Curry
Instant Pot Pesto Chicken Pasta
Instant Pot Bruschetta Chicken Pasta
Instant Pot Chicken Enchilada Soup
Instant Pot Buffalo Chicken

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