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Shredded Ninja Foodi spaghetti squash strands in a white bowl with a fork

Ninja Foodi Spaghetti Squash

5 from 1 vote
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 18 minutes
(come to pressure + natural release): 22 minutes
Total Time: 45 minutes
Servings: 4 Servings

Description

Cook spaghetti squash whole in the Ninja Foodi — no cutting into a raw squash. You get tender, long, never-soggy strands in about 20 minutes of cook time. Works identically in an Instant Pot.

Ingredients 

  • 2 pounds spaghetti squash, 2½–3 lb
  • 1 cup water, 1½ cups for 8-quart
  • ½ teaspoon kosher salt
  • 1 tablespoon olive oil, optional

Instructions

  • Pierce the spaghetti squash 10–12 times with a paring knife, about ½ inch deep.
  • Pour the water into the Ninja Foodi inner pot and set the trivet or reversible rack in place.
  • Place the whole squash on the trivet.
  • Lock on the pressure lid, set the valve to Seal, and pressure cook on High for 18 minutes.
  • Allow a 10-minute natural release, then turn the valve to Vent to release remaining pressure.
  • Remove the squash with tongs and rest 5 minutes.
  • Cut crosswise into rings and scoop out the seeds and pulp.
  • Shred the flesh with a fork into long strands.
  • Toss with salt, pepper, and olive oil if using. Serve.

Equipment

  • Ninja Foodi Pressure Cooker (or Instant Pot)
  • Reversible rack or trivet
  • Paring knife

Notes

  • 2 lb squash: 15 minutes. 3½–4 lb: 20–22 minutes.
  • To cook halved instead: cut lengthwise, seed, place cut side down on the trivet, pressure cook 7 minutes, quick release.
  • Instant Pot: identical times. Use 1 cup water for 6-quart, 1½ cups for 8-quart.

Nutrition

Serving: 1ServingCalories: 81kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 321mgPotassium: 174mgFiber: 2gSugar: 4gVitamin A: 193IUVitamin C: 3mgCalcium: 39mgIron: 1mg