EASY INSTANT POT ACORN SQUASH
Steps:
- Remove any stickers on the outside, and rinse the squash in the sink. With a sharp and sturdy knife, cut the squash down the center. Don't try to cut through the stem, it's tough and you risk slipping and cutting yourself or breaking your knife. When you cut the squash, use a sharp knife to cut through the tough skin. Scoop out all the seeds and strings using a regular tablespoon. (Don't send these down the disposal.) You can poke holes in the squash, but I don't think it's necessary since squash is pretty porous. Add about one cup of water to the Instant Pot and then set the roasting rack insert in the pot. The water should not touch the insert, otherwise it will leach away some of the nutrients. After putting the squash down, add butter, and whatever flavoring you want. Put the lid on the pot, make sure the vent is sealed, and set the pressure cook to for six minutes. Some people like their squash a little firm, so they cook it for 4-5 minutes, but I like mine soft so I cook it longer. If you find yours isn't soft enough just pop it back in for 1-2 minutes more. Instant Pot recommends doing a quick vent, and I agree, so that the squash doesn't overcook. Carefully lift the insert out or scoop the squash with a spoon or tongs, being careful not to puncture the skin or cause the yummy flavoring in the center of the squash to spill out.
Nutrition Facts : Calories 66 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 158 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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