Recipe Details
Ingredients
-
1(3 pound)spaghetti squash, halved and seeded
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1cupvegetable broth
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1sprigchopped fresh rosemary
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½tablespoonsalt
Cooking Directions
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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.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories113 | |
| % Daily Value * | |
| Total Fat 2g |
3% |
| Saturated Fat 0g |
2% |
| Sodium 1045mg |
45% |
| Total Carbohydrate 25g |
9% |
| Dietary Fiber 0g |
1% |
| Total Sugars 1g |
|
| Protein 2g |
5% |
| Vitamin C 7mg |
8% |
| Calcium 84mg |
6% |
| Iron 1mg |
7% |
| Potassium 369mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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