Spaghetti Squash Carbonara


  • 1 spaghetti squash
  • 2 cups water
  • ½ lb. bacon, diced
  • 2 eggs
  • 1 ½ cups grated Parmesan cheese
  • 1 tsp salt
  • 2 tsp black pepper
  • 4 tbsp water
  • Using a knife, carefully cut the spaghetti squash in half horizontally. Cutting this way provides longer strands of squash once cooked and shredded. Discard the seeds from the inside.
  • Place each spaghetti squash half cut side up in the inner pot. If your model is too small to fit, you can pressure cook each half individually.
  • Add 2 cups of water to the inner pot, not inside of the squash. Pressure Cook on High/More for 10 Minutes. After 10 minutes, immediately release the pressure. With tongs or oven mitts, carefully remove the squash as it will be very hot.
  • Wipe out the inner pot and return to the base. Press Sauté, Normal / Medium for 15 Minutes. Once hot, add the diced bacon and stir. Cook until lightly crispy stirring frequently to release any browned bits from the bottom, about 9-10 minutes.
  • Meanwhile, shred the squash with a fork creating pasta-like strands. Set aside.
  • In a large mixing bowl, whisk together the eggs, parmesan cheese, salt, black pepper, and water until combined.
  • Once the bacon is finished cooking, press Cancel. Add the squash to the inner pot with the bacon. Toss to combine.
  • Add the remaining carbonara sauce to the pot, using tongs to toss the squash. The eggs will cook and the cheese will melt, creating a thick delicious sauce as you toss the squash. Continue stirring for 2-3 minutes until melted.
  • Serve with additional Parmesan and black pepper. Enjoy!
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