Instant pot Spaghetti Squash is quick and easy. The results are always delicious, tender squash that can be used as a side dish or as part of a main meal.
There are several methods for cooking spaghetti squash like baking, microwave, air fryer spaghetti squash, and in the Instant Pot.
I have found that pressure cooking spaghetti squash is super easy, no fuss and can be cooked quickly.
Why you will love this cooking method
- Easy to make and can be used as a substitute for pasta or potatoes.
- A delicious option for low-carb, gluten-free meals.
- Quicker than cooking in the oven and easy clean-up.
How to choose a spaghetti squash?
Look for a firm squash that doesn’t have any soft spots. It should be yellow with no green spots.
If using a 6 or 8 quart Instant Pot, look for a squash that is approximately 3-4 pounds so that it will fit in the pot.
How to make spaghetti squash in the Instant Pot
Scroll to the bottom for full, printable recipe, ingredients and video.
- Prepare: There are 3 ways you can choose to prepare the squash:
- Cut width wise. This is basically cutting the squash down the middle. I love this method because it’s easy to fit in the pot and makes nice long strands. Use a spoon to remove the seeds. Cook 8 minutes.
- Cut length wise: This is cutting from end to end. Use a spoon to remove the seeds. Cook 8 minutes.
- Whole: You can put the whole squash in the cooker. Be sure to pierce a few wholes in the squash to allow it to vent. This method takes a little longer. Cook 20 minutes.
- Cook: Add a cup of water to the Instant Pot. Place the trivet inside the cooker pot. Place the squash on the trivet and close the lid. Set the valve to “Sealed” and pressure cook.
- Serve: Once the timer goes off, carefully place valve to “Venting” and let the steam release. Open the lid and using pot holders, remove the squash. Scrape the sides to make spaghetti strands.
When is spaghetti squash in season?
It’s in season during fall and winter months but you can usually find this squash all year.
What does it taste like?
Once cooked, Spaghetti squash makes amazing squash strands. The flavor is very mild, savory and usually takes on the flavor of whatever you serve it with.
How to store
Uncooked: When you bring a spaghetti squash back from the store, keep it in a cool dry place. Don’t put an uncooked squash in the refrigerator.
Cooked: Let completely cool and store in an airtight container in the refrigerator. It should last about 5 days.
Freeze: To freeze, let completely cool and then place in airtight, freezer safe container. Try to make sure there is no air to prevent freezer burn. It will keep in the freezer for about 6 months.
Is spaghetti squash healthy?
Yes, it’s high in fiber, vitamins and antioxidants. It’s also low in calories and carbohydrates.
It contains about 7 grams of carbs for 1 cup of squash so it can also be a good option for Keto recipes.
More easy Instant Pot recipes
- Instant Pot chicken pesto pasta – This meal comes together quick.
- Instant Pot breakfast casserole – Make a delicious breakfast casserole right in your pressure cooker.
- Instant Pot country style ribs – Tender, fall apart BBQ ribs.
- Instant Pot German potato salad – German potato salad made easily in the pressure cooker.
*** If you made this recipe, please feel free to leave a comment and star rating below.
Instant Pot Spaghetti Squash
- 1 cup water
- 1 3-4 pound spaghetti squash
- Prepare squash by cutting in half width or lengthwise. (Can also leave whole.) Scoop out and discard seeds.
- Place trivet in Instant Pot and pour in 1 cup of water. Place squash on top of trivet.
- Place pressure valve to sealing. Pressure cook for 8 minutes for cut squash and 12 minutes for whole squash. (***It will take about 10 minutes to come to pressure.)
- Once time goes off, carefully place pressure release valve to venting. Remove squash and use a fork to scrape out the strands.