This Instant Pot spaghetti squash is a quick, effortless way to enjoy a low-carb favorite. Add a healthy twist to your favorite dish with this perfectly tender squash ready in less than 15 minutes!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- Have cooked spaghetti squash in less than 15 minutes from start to finish!
- The instant pot method is that easiest way to get soft and tender spaghetti squash strands that’s easy to scrape off.
- Spaghetti squash is a healthy, low carb, and highly versatile ingredient that you can use in many dishes!
📋 Ingredients and notes
To make this instant pot spaghetti squash recipe, you’ll only need spaghetti squash, water, and a 6-quart instant pot.
Variations & Substitutions
- Use a medium spaghetti squash that has a creamy yellow color, firm in texture and free from blemishes. You’ll get about a cup of spaghetti squash strands for each whole spaghetti squash you use.
- Season with salt, pepper, and olive oil if desired.
📖 How to make instant pot spaghetti squash
Step 1:
Cut the spaghetti squash in half lengthwise with a sharp knife and remove the seeds.
Step 2:
Place the trivet in your Instant Pot and add 1 cup of water. Put the spaghetti squash halves on the trivet, cut side up.
Step 3:
Close the Instant Pot, set the valve to “Sealing,” and cook on high pressure for 7-8 minutes.
Step 4:
Once done, carefully release the pressure manually.
Step 5:
Let it cool, then use a fork to scrape the squash into strands.
👩🏽🍳 Tips for the best instant pot spaghetti squash
⭐ Add at least two cups of water to the Instant Pot to create enough steam for pressure cooking. Place the squash on the trivet that comes with your Instant Pot to keep it out of the water and allow for more even cooking.
- If you don’t want to cut the squash beforehand, cutting it in half after cooking can be easier and safer, as it is softer and less prone to slipping. Check out this post on how to cut spaghetti squash for more tips and tricks.
- Adjust the cooking time based on the size of your squash. Add 1-2 minutes when using a larger-sized squash or if you choose to cook the whole squash instead of cutting it in half.
- Pierce the squash a few times with a fork or knife to allow steam to escape during cooking.
- Use a colander or paper towel to drain any excess moisture from the spaghetti squash.
👩🏽🍳 Troubleshooting FAQs
While you can cook the spaghetti squash either directly in the water or on a metal trivet, cooking it on a trivet helps prevent it from becoming too waterlogged.
The spaghetti squash is done when it’s tender and easily pierced with a fork. The skin of the squash may also give slightly when pressed.
Allow the pressure to naturally release for a few minutes, rather than doing a quick release, as it has a tendency to dry out the spaghetti squash.
Yes, you can cook multiple spaghetti squashes at once in the Instant Pot as long as they fit comfortably inside. Just be sure not to overcrowd the pot.
🍴 How to serve instant pot spaghetti squash
The best thing about spaghetti squash is you can use it for so many dishes! It’s a great alternative for regular spaghetti noodles and is perfect for a low-carb and keto lifestyle. It’s also a great way to to add more healthy vegetables into your meals.
Spaghetti squash makes for a delicious side dish or even a great low carb main course! Some of my favorite recipes to make with spaghetti squash noodles are stuffed spaghetti squash, spaghetti squash lasagna, spaghetti squash soup, and spaghetti squash casserole.
🍴Storage and reheating suggestions
To store, allow the spaghetti squash to cool completely then store it in an airtight container in the refrigerator. It can typically be stored for up to 5 days, ideal for meal prep!
To freeze, transfer the spaghetti strands to a freezer bag and lay them flat to maximize freezer space. Store for up to 6 months. When ready to use, transfer it to the refrigerator and let it thaw overnight. Once thawed, use it as desired!
🍴 More spaghetti squash recipes
If you enjoyed this recipe, check out these other spaghetti squash recipes:
- Spaghetti Squash Casserole
- Stuffed Spaghetti Squash
- Spaghetti Squash Lasagna
- Spaghetti Squash Soup
- Microwave Spaghetti Squash
Instant Pot Spaghetti Squash
Equipment
Ingredients
- 1 spaghetti squash, cut in half
- 2 cups water
Instructions
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Place the trivet in your Instant Pot and add 1 cup of water.
- Put the squash halves on the trivet, cut side up.
- Close the Instant Pot, set the valve to “Sealing,” and cook on high pressure for 7-8 minutes.
- Once done, carefully release the pressure manually.
- Let it cool, then use a fork to scrape the squash into strands.
Notes
- Add at least two cups of water to the Instant Pot to create enough steam for pressure cooking. Place the squash on the trivet that comes with your Instant Pot to keep it out of the water and allow for more even cooking.
- If you don’t want to cut the squash beforehand, cutting it in half after cooking can be easier and safer, as it is softer and less prone to slipping. Check out this post on how to cut spaghetti squash for more tips and tricks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
