When I first thought of making spaghetti squash in the Ninja Foodi, I thought it would be a regular task. But the very first difficulty was cutting it because its skin was hard like stone. I was afraid the knife might slip, but after applying a lot of strength, I managed to cut it.
The second difficulty was the cooking time—how long it should be cooked so that it neither stayed raw nor turned to mush. To cover this problem, I found a middle ground and set high pressure for 7 minutes, along with a 5-minute natural pressure release so the texture would be just right.
When I opened the lid and scraped it with a fork, it separated into completely perfect spaghetti-like strands, and all my worry went away.
Cooking Instructions
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Prep the Squash: Wash the spaghetti squash and cut it in half lengthwise. Scoop out the seeds and pulp with a spoon.
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Add Water: Pour 1 cup of water into the inner pot of the Ninja Foodi.
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Insert Trivet: Place the metal pressure cooker trivet inside the pot.
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Place Squash: Place the squash halves cut-side up on the trivet. (If they are too large, you can cut them into quarters to fit).
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Pressure Cook: Secure the pressure lid and make sure the valve is set to Sealing. Cook on High Pressure for 7 to 8 minutes (7 minutes for a slight crunch, 8 minutes for softer, easily shreddable strands).
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Release Pressure: Once the cycle finishes, do a Quick Release by carefully turning the valve to Venting to let out the steam.
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Shred: Carefully remove the squash halves, let them cool for a few minutes, and use a fork to scrape out the tender spaghetti-like strands.
