This Instant Pot Spaghetti Squash is going to be your new favorite way to cook spaghetti squash. It takes just 7 minutes of pressure cooking and is ready to eat in less than 20 minutes total! This easy recipe is ideal for busy weeknights when you still want to cook a healthy home-cooked meal.
What is Spaghetti Squash?
Spaghetti squash is a low carb winter squash that can be found at most grocery stores between early Fall and Winter months. Spaghetti squash is neutral in flavor, so it is a great swap for traditional wheat spaghetti noodles in a variety of recipes. Throw some spaghetti sauce on top and have a healthy dinner ready in no time!
It may become one of your favorite recipes!
Ingredient Notes
All you need is 1 cup of water and a spaghetti squash around 3 to 4 pounds in weight. You can also pressure cook ½ of the squash at a time and make my Vegan Spaghetti Squash Lasagna Boats!
Why You’ll Love this Method
- Low carb. Spaghetti squash only has 7 grams of carbs in a cup compared to 43 in wheat spaghetti noodles. It’s a great way to enjoy a light pasta dish.
- Cooks FAST. There is a reason pressure cooking has become so popular! Oven-roasting spaghetti squash is still a great method, but cooking it in the Instant Pot cuts the cook time to just 7 minutes! Plus, this easy Instant Pot spaghetti squash takes very little effort to prep. All you need is a few extra minutes before and after the short cook time to prep the squash and pull the cooked spaghetti squash from the squash exterior. Great for meal prep.
- Family-friendly. With a neutral flavor, there are many different ways to dress this squash recipe up to fit your family’s tastes. You may be surprised how much your kids don’t mind it!
How to Cook Spaghetti Squash in the Instant Pot
- Cut and deseed the squash. On a cutting board, carefully cut the whole spaghetti squash in half lengthwise with a paring knife. Using a spoon, scoop the seeds and some of the flesh out of the middle.
- Set up the Instant Pot. Pour one cup water into the bottom of the pot. Place a steamer basket or the trivet that came with your pressure cooker pot into the bottom. Place the squash halves on top.
- Cook. Secure the lid, set the valve to “sealing,” and cook on manual high pressure for 7 minutes.
- Release the pressure. When the cooking time is up, immediately release the pressure by moving the valve on the pot from “sealing” to “venting.” Once the pot has depressurized, remove the lid.
- Separate the strands. Use a fork to scrape the spaghetti-like strands from the squash.
- Serve. Top the pressure cooker spaghetti squash with your favorite pasta sauce as a side dish or a main dish with some added protein or desired toppings.
Serving Suggestions
- Top with my Simple Vegan Tofu Bolognese Sauce, vegetarian meat sauce, vegan Alfredo sauce, marinara sauce, or another favorite pasta sauce. If you don’t want to make your own, check this list of vegan pasta sauce brands.
- Sprinkle some red pepper flakes on top for a little kick.
- Turn this spaghetti squash into my Vegan Spaghetti Squash Lasagna Boats (instead of roasting the squash, use this pressure cooking method!).
Finish it off with some vegan parmesan cheese, melty vegan cheese or Tofu Mozzarella.
Storage Instructions
Leftover cooked spaghetti squash can be stored in the fridge for up to 1 week or in the freezer for up to 6 months. For best results, store the squash in an airtight container such as a zip top bag or a glass Tupperware container.
If freezing, I recommend refrigerating overnight to help drain any excess liquid from the squash before freezing. This will help prevent freezer burn and prepare the squash for optimal freezing results.
Spaghetti squash can be reheated in the microwave (fastest), oven, or on the stovetop. If you are putting the spaghetti squash into a warm sauce, you can reheat it with almost zero prep by thawing it in the fridge and then mixing it straight into the warm sauce!
Recipe FAQs
How do you cook spaghetti squash so it’s not mushy?
The best method to make sure your spaghetti squash doesn’t get too mushy in the Instant Pot or similar electric pressure cooker is to make sure you do not overcook it. Make sure the total time for cooking is only 7 minutes, then immediately release the remaining pressure for al dente spaghetti noodles. If you allow the pot to naturally release pressure, the squash will overcook and it will become mushy so watch carefully.
Do you have to cut the spaghetti squash in half before cooking it?
It is possible to cook a spaghetti squash whole, but cutting it in half ahead of time has a number of benefits. Cooking a whole spaghetti squash takes significantly longer and depending on the size of your squash, it may not fit in your Instant Pot. Cutting it in half also allows you to remove the seeds while it is still uncooked rather than having seeds messily mixed into your spaghetti strands.
Do you clean out a spaghetti squash before cooking?
Yes, you should cut the spaghetti squash in half with a sharp knife and then scoop out the seeds and some of the flesh from the center of the squash before cooking. This is much easier to do when the squash is raw. After cooking, all you’ll need to do is use a fork to pull out the strands of spaghetti squash from the cooked squash.
Tips for Success
- Consider using oven mitts when handling the squash as it will be very hot after coming out of the Instant Pot.
- You can multi-task by cooking your sauce or protein while the squash cooks.
More Instant Pot Recipes You May Like
Instant Pot Spaghetti Squash Recipe
What You’ll Need
- 6 or 8 Qt. Instant Pot
Ingredients
- 3-4 pound spaghetti squash
- 1 cup water
Instructions
- Carefully cut the spaghetti squash in half lengthwise. Using a spoon, scoop the seeds and some of the flesh out of the middle.
- Pour water in the bottom of your instant pot. Place a steamer basket or the wire rack that came with the instant pot at the bottom. Place the spaghetti squash on top.
- Secure Instant Pot lid, set the valve to the “sealing” position, and pressure cook on high for 7 minutes.
- When the timer is up, switch the valve to the “venting” position and manually release the pressure. When the pressure is fully released, remove the lid.
- Use a fork to scrape the strands of spaghetti squash out of its skin. Be careful when handling the hot squash.
- Serve spaghetti squash as desired.
Recipe Notes
- Make sure your lid fits securely on your Instant Pot when closed. If needed, you might have to set the spaghetti squash in the pot sideways for the lid to fit on. Or, cut it into quarters instead of halves or cook ½ of the squash at a time.
- Be very careful when manually releasing the pressure. The steam can burn you, so be sure to keep your hands and face away from the valve.
- 6 qt. Instant Pots are slightly too small to fit both halves of a 4 pound squash. If needed, you may need to cook the spaghetti squash on its side, cut it into quarters, or cook ½ squash at a time. I typically will do this and don’t mind it – it cooks so fast anyway!
- Be careful when releasing the pressure valve as the steam can burn you.
General note about salt
Please pay attention to the type of salt called for in the recipe (if applicable). Not all salts are made equal and cannot be substituted 1 for 1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Photography by: Your Home, Made Healthy
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