Ingredients
4
4 servings
- •1 (3 pound) spaghetti squash, halved and seeded
- •1 cup vegetable broth
- •1 sprig chopped fresh rosemary
- •0.5 tablespoon salt
Instructions
- Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutritional Facts
Per 4 servings
- Calories: 113
- Carbohydrate: 25g
- Fat: 2g
- Fiber: 0g
- Protein: 2g
- Sugar: 1g
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