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Ingredients
- 1 individual Squash, Spaghetti
- 1/8 teaspoons Salt
- 1/8 teaspoons Black Pepper
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 1/2 spaghetti squash
- 21 Calories
- 0g Total Fat
- 0g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 321mg Sodium
- 5g Total Carb
- 0g Fiber
- 2g Total Sugars (Includes 0g Added Sugars)
- 1g Protein
- 0 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Nom Nom Paleo for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cut the spaghetti squash in half crosswise.
- Scoop out seeds and discard.
- Sprinkle with salt and pepper.
- Wrap in foil and divide among indicated number of bags.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Prep from frozen
- **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
- Add the minimum amount of water needed for your Instant Pot (1- 1.5 cups).
- Add steamer insert or trivet and place squash halves in pot.
- Lock cover into place and seal steam nozzle.
- Cook on high pressure for 7 minutes.
- Quick release pressure.
- Shred squash with a fork.