Instant Pot Spaghetti Squash with Brown Butter Sage Sauce
This is the easiest way to make a Instant Pot spaghetti squash. I give tips for the best knife to use to cut the squash and a recipe for the most amazing brown butter sage sauce
- 1 Spaghetti Squash
- 1 Cup Water
- 1/2 Cup Salted Butter
- 1/2 teaspoon Dried sage
Cut the spaghetti squash in half with a pairing knife, crosswise, and remove the seeds.
Place the trivet and the water in the Instant Pot and put the squash on the trivet. Set to pressure cook for 5 minutes (7 minutes if your squash is larger).
Quick release the pressure. Remove the squash from the pot and let cool while you make the brown butter sage sauce.
Heat a small skillet over medium low heat and add the butter. Continue to cook until the butter turns honey colored and the milk solids turn dark brown. Add the sage and stir to combine.
Remove the spaghetti squash strands with a fork and serve with the sauce.
Nutrition for 1 cup of spaghetti squash and 1/4 of the brown butter sauce: 236 calories / 25g fat / 7g carbs / 2g fiber / 1g protein
- If your squash is undercooked, put the lid back on and let it sit for a few minutes. That should take care of it.
- If your squash is too large to put it all in the pot, you can try and see if it will fit without the trivet, or you can cook each half separately using the same cooking time.