Instant Pot® Spaghetti Squash with Chili recipe
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Ingredients
- 1 (3 pound) spaghetti squash, halved across the middle and seeds removed 1 cup water 2 cups prepared chili ½ cup shredded Mexican cheese blend
Nutrition Info
- 313.6 caloriescarbohydrate: 39.3 gcholesterol: 37.9 mgfat: 14.4 gfiber: 5.6 gprotein: 13.3 gsaturatedFat: 7.2 gservingSize: -sodium: 857.1 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Spaghetti Squash with Chili
Directions
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Place the trivet in the liner of an Instant Pot®. 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.