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How to Cook Spaghetti Squash in the Instant Pot

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Learn how to cook spaghetti squash fast with this easy Instant Pot method, plus bonus tips for cutting spaghetti squash and plenty of sauce options to load on top!

Ingredients

Scale
  • 1 cup water
  • 1 spaghetti squash (small enough to fit inside your Instant Pot)

Instructions

  1. Place the trivet inside the Instant Pot. Pour the water inside.
  2. Cut the spaghetti squash in half, around the middle, and scoop out the seeds. Set aside if you’re making chicken stock from kitchen scraps or roasting the seeds.
  3. Place the two halves of spaghetti squash inside the Instant Pot. It doesn’t matter how you place them (i.e. facing each other or not), so long as you have enough room to close and seal the Instant Pot.
  4. Turn the pressure knob to “seal,” adjust the pressure setting to “high” and set the timer for 7 minutes.
  5. When the timer beeps, carefully turn the pressure knob to “release” to use the quick pressure release method.
  6. Carefully remove the hot squash from the Instant Pot and set aside, upside down, to cool, about 10 minutes.
  7. When the squash is cool enough to handle, use a fork to gently pull the spaghetti-like strands of squash from the shell. Serve warm with either butter and salt and pepper, or top with your favorite pasta sauce!

Notes

Roasting spaghetti squash is super easy, it just takes a bit more time. 

  1. Preheat the oven to 375F.
  2. Cut the spaghetti squash in half, around the middle, and scoop out the seeds. Set aside if you’re making chicken stock from kitchen scraps or roasting the seeds.
  3. Place the spaghetti squash halves cut side down in a 13×9 baking dish. Pour 1 cup of water into the dish. You can also use a rimmed baking sheet lined with foil and skip the water. Rub a little bit of olive oil on the inside of the squash and sprinkle with salt
  4. Roast spaghetti squash in the oven until the spaghetti squash strands are soft and flake away easily with a fork, for about 45 minutes. A larger squash may take a bit longer, and a smaller squash may take less time.
  5. Remove the roasted spaghetti squash from the 13×9 pan and cool upside down on a rack, until cool enough to handle.

Nutrition