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Instant Pot Spaghetti Squash

  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Total Time: 12 minutes
  • Yield: 4 servings 1x


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


  1. Use a paring knife to cut your spaghetti squash in half crosswise (not lengthwise).
  2. Use a spoon to scoop out all the seeds and gunk.
  3. Pour a cup of water into the bottom of your Instant Pot. Place the trivet in the bottom of the pot.
  4. Place the squash halves on top of the trivet. They can face up or down. You may have to maneuver them around to fit.
  5. 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.”
  6. 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.


I used my 6 quart Instant Pot Duo 60 7 in 1. I think an 8 quart Instant Pot would be even better for this recipe because you’d be able to fit a bigger squash in it.

Click here for the SLOW COOKER version of this recipe.

  • Method: Instant Pot