Instant Pot Spaghetti Squash–this is hands down the easiest and fastest way to cook spaghetti squash. Spaghetti squash is a healthy, low calorie alternative to regular pasta and because it has a neutral flavor it soaks up whatever seasonings or sauce you serve with it.
Get the SLOW COOKER version of the recipe here
Instant Pot Spaghetti Squash
I’ve been dancing around my kitchen because I found out a super easy and fast way to cook spaghetti squash. You see I love spaghetti squash but it always felt a little intimidating to me to cook. I used to cut it lengthwise (which is a feat in and of itself) and place it on a cookie sheet with a cup of water and then bake it in the oven for an hour. I’ll never make it that way again! I am totally converted to the Instant Pot for cooking up spaghetti squash which literally takes about the same amount of time as boiling pasta noodles on the stove top!
The first thing you’ll want to do is pick out a smallish to medium spaghetti squash. The huge ones won’t fit in your Instant Pot. I did use a 6 quart Instant Pot, so if you have an 8 quart Instant Pot that will open up your options a little more. Then you’ll cut it in half crosswise instead of lengthwise. Just use a small, sharp paring knife for this…it is so much easier than cutting lengthwise. Use a spoon to scoop out all the seeds and gunky stuff in the middle of the squash. This is not dissimilar to getting the stuff out of the middle of a pumpkin. You’ll pour a cup of water in the bottom of your Instant Pot and then place the trivet in the bottom. Place the squash halves on top of the trivet. You may have to maneuver them around a bit to get them to fit. You can place them on top of each other if needs be. It doesn’t matter if they are facing up or facing down. Then you’ll just pressure cook them for 7 minutes. You can totally do a quick release and then use a fork to shred the flesh of the squash. Didn’t I tell you it would be easy?
Ways to eat your Instant Pot Spaghetti Squash
I’ve been eating my spaghetti squash with a little butter, salt and pepper and some feta. Oh yum it my favorite thing ever right now. My husband prefers serving his instant pot spaghetti squash with a red sauce that has italian sausage it in. I even made a chicken parmesan spaghetti squash recipe that was a total hit in our house. That recipe will be coming soon. Here are some other ways you may want to eat your spaghetti squash:
Easy slow cooker spaghetti sauce
Slow cooker meat and veggie sauce
Skinny chicken alfredo from Spend with Pennies
Marinara sauce from Add a Pinch
What Pressure Cooker Did You Use?
To make Instant Pot spaghetti squash I used my 6 quart Instant Pot Duo 60 7 in 1. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.Print
This is hands down the easiest and fastest way to cook spaghetti squash. Spaghetti squash is a healthy, low calorie alternative to regular pasta and because it has a neutral flavor it soaks up whatever seasonings or sauce you serve with it.
- 1 small to medium spaghetti squash
- 1 cup water
- Use a paring knife to cut your spaghetti squash in half crosswise (not lengthwise).
- Use a spoon to scoop out all the seeds and gunk.
- Pour a cup of water into the bottom of your Instant Pot. Place the trivet in the bottom of the pot.
- Place the squash halves on top of the trivet. They can face up or down. You may have to maneuver them around to fit.
- Secure the lid on the Instant Pot and make sure the valve is set to “sealing.” Set the manual (high pressure) timer to 7 minutes. Once the timer beeps remove the pressure quickly by moving the valve to “venting.”
- Remove the lid and use a towel or hot pad to remove the squash. Use a fork to shred the flesh of the squash into long spaghetti-like strands. Serve the squash with any sauce or topping you enjoy.
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