Instant Pot Spaghetti Squash
Servings: 4 servings
Calories: 75kcal
My Instant Pot spaghetti squash is tender with perfect strands in under 30 minutes — 7 minutes of pressure cooking plus natural release. The easiest low-carb pasta swap.
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Equipment
- 1 Instant Pot 6-quart
Ingredients
- 1 medium spaghetti squash ~2.5 lbs
- 2 cups water
Instructions
- Cut the spaghetti squash in half lengthwise. This is the hardest part—use a sharp, sturdy chef's knife and cut slowly. Scoop out the seeds and stringy pulp with a spoon.
- Pour water into the Instant Pot and place the trivet inside.
- Place the squash halves on the trivet, cut side up (this prevents water from pooling inside).
- Lock the lid and set the valve to "Sealing." Cook on high pressure for 7 minutes for al dente strands, or 8 minutes for softer strands.
- When cooking is complete, carefully release pressure manually using a long utensil or towel to protect your hand from the steam.
- Let cool for 5 minutes until safe to handle. Use a fork to scrape lengthwise, separating the flesh into strands.
Notes
- Squash size affects timing: For a smaller squash (under 2 lbs), reduce time to 6 minutes. For a larger squash (over 3 lbs), increase to 9-10 minutes.
- The squash is done when a fork easily pierces the flesh and the strands separate without resistance.
- If you find raw squash difficult to cut, you can cook it whole first (add 5 minutes to cooking time), then halve and seed it after—the softened squash is much easier and safer to cut.
- Check out this post on how to cut spaghetti squash for more tips and tricks.
- Refrigerate strands up to 5 days in an airtight container.
- Reheat in ,icrowave 1-2 minutes or sauté in a skillet with a little olive oil or butter.
Nutrition
Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 47mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg
