Instant Pot Bacon Parmesan Spaghetti Squash–an easy way to make the best tasting spaghetti squash dish. The shredded strands of squash are stirred together with butter, bacon, parmesan, salt and pepper. A low carb recipe!
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Bacon Parmesan Spaghetti Squash
If you haven’t made a spaghetti squash in your Instant Pot yet it’s now the time. Spaghetti squash is a magical food that is shredded and turned into a spaghetti type of noodle that is low-cal and low carb. It has a neutral flavor but picks up whatever flavor you want to stir into it.
The Instant Pot makes cooking a spaghetti squash sooo fast and easy. Before I had the Instant Pot in my life I hated cooking spaghetti squash in the oven. It took forever and it was hard to cut in half before cooking. Now I throw a whole spaghetti squash into the pot with some water and walk away for a few minutes. I come back and cut a soft, easy to cut squash in half and shred the flesh. (You can also make spaghetti squash in your slow cooker).
This recipe is so tasty. Can you really go wrong with bacon and parmesan cheese? No! And you can have a huge serving of this for only 306 calories. I ate this as a main dish but this can also be a side dish.
More Low Carb Instant Pot Recipes…
Instant Pot Taco Stuffed Peppers
Instant Pot Zero Minute Vegetables
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Instant Pot Bacon Parmesan Spaghetti Squash
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 small spaghetti squash
- 4 Tbsp butter
- 12 pieces of crispy cooked bacon, crumbled
- 1 cup shredded parmesan cheese
- Salt and pepper
Instructions
Instant Pot Instructions:
- Pour 1 ½ cups water into bottom of Instant Pot. Place a trivet in bottom of pot. Pierce the squash all over with a paring knife, making about 12 (1/2-inch) vents for the steam to penetrate the squash’s skin. Place the squash into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes on high pressure. When time is up move valve to venting and remove the lid.
- Let the squash cool for about 10 minutes. Then cut the squash in half. Use a spoon to remove the seeds. Then shred the squash with a fork.
- Dump the water out of your Instant Pot. Turn it to sauté and add in the butter and let it melt. Add the spaghetti squash back into the pot and toss in the butter. Add in the bacon and parmesan. Turn off Instant Pot. Toss well. Add in plenty of salt and pepper to taste (I like kosher salt and freshly cracked pepper). Serve and enjoy!
Slow Cooker Instructions:
- Pour 1 ½ cups water into bottom of slow cooker. Pierce the squash all over with a paring knife, making about 12 (1/2-inch) vents for the steam to penetrate the squash’s skin. Place the squash into the slow cooker.
- Cover and cook on low for 6 hours or on high for 3-4 hours.
- Let the squash cool for about 10 minutes. Then cut the squash in half. Use a spoon to remove the seeds. Then shred the squash with a fork.
- Dump the water out of your slow cooker. Add the squash into the slow cooker and add in the butter. Toss until butter is melted. Add in the bacon and parmesan. Toss well. Add in plenty of salt and pepper to taste (I like kosher salt and freshly cracked pepper). Serve and enjoy!
Notes
If you have a larger spaghetti squash that won’t fit in your Instant Pot you may need to cut it in half first before cooking.
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I just recently found the easiness of cook spaghetti squash and the Wonderful taste it has.
Love love your recipes.
It really is the best way to cook spaghetti squash!
The spaghetti squash alone was a much better consistency than when I’ve tried to steam in the microwave. I did make a change…instead of using cooked bacon, I sautéed it in the instant pot and then added the remaining ingredients, cutting back on some of the butter since I had the bacon fat in there.
★★★★★
Good idea!