Instant Pot® Spaghetti Squash with Chili Tasty Recipes

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Instant Pot® Spaghetti Squash with Chili

"This is 'spaghetti squash 101' for an Instant Pot®. It doesn't get much easier that this for a quick and easy meal. My favorite topping for spaghetti squash is chili, but feel free to use any topping that suits your taste. This is a perfect way to get veggies into the kids' meals."

Ingredients :

• 1 (3 pound) spaghetti squash, halved across the middle and seeds removed
• 1 cup water
• 2 cups prepared chili
• 1/2 cup shredded Mexican cheese blend

Instructions :

Prep : 5M	Cook : 4M	Ready in : 35M

• Place the trivet in the liner of an Instant Pot(R). Add water and place spaghetti squash halves on the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Pour chili into a saucepan over medium heat. Cook until warmed through, 5 to 10 minutes. Reduce heat and keep warm until ready to serve.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Drain any accumulated water from the squash halves. Shred squash equally into 4 individual serving bowls. Top with chili and shredded Mexican cheese blend.

Notes :

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