Instant Pot Spaghetti Squash

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Learn how to make quick and easy instant pot spaghetti squash recipe with 2 simple ingredients. Healthy gluten free, low carb pasta alternative/ substitute.

This pressure cooking method can steam a whole squash that’s about 2 pounds in about 15 minutes, which is much quicker than any other method I have tried.

The pulp can easily be shredded into thin translucent noodle strands.

Overall, it has a fairly bland, delicate flavor with a mild sweet flavor that can be offset with your choice of herbs, spices, toppings and sauces.

For me, it can never fully replace regular pasta. However, it does make a delicious vegetarian meal with many variations.

Other Instant Pot Meals

Instant Pot Spaghetti Squash Recipe

How to cook whole spaghetti squash in instant pot/ pressure cooker?

  1. Pierce the squash with fork all over.
  2. Add water in the pressure cooker and place a metal trivet or steamer insert/ basket.
  3. Put the lid on and turn the the valve to “Sealing.”
  4. Select “Manual” mode and set the timer for 15 minutes.
  5. When the cook time is over, turn the valve to “Venting” and let the pressure release.
  6. Remove the lid and carefully remove the squash.
  7. Let it cool for 5-10 minutes.
  8. Then, use a sharp knife to cut length-wise.
  9. Remove seeds with a spoon and discard.
  10. Shred with a fork into strands and you are done.
Easy Spaghetti Squash Recipe (Instant Pot)

How to cut squash?

  • You can cut it lengthwise- This is my preference because it’s easier to scoop out the seeds with a spoon. It’s also easier to shred and fun to eat in the spaghetti squash bowls.
  • You can cut it widthwise- This is easier easier to cut. It also allows you scrape longer strands that look very similar to regular noodles.

How to store spaghetti squash? How long does it last?

Store it in a sealed container in the fridge for up to 3 days. Some moisture and water will accumulate at the bottom of your container, which can easily be absorbed with paper towels and discarded.

What to serve with instant pot spaghetti squash?

  • Cooked meatballs
  • Alfredo sauce
  • Marinara sauce/ Pasta sauce
  • Shredded buffalo chicken
  • Pesto
  • Cheese (Mozzarella, parmesan, cheddar e.t.c.)
  • Cooked ground beef
How to Cook Whole Spaghetti Squash in Instant Pot/ Pressure Cooker

Tips and Techniques

-Don’t cut the squash in half, prior to placing it in the pressure cooker because that over-cooks it and makes it too soft for my preference. However, if you prefer your squash noodles super soft, you can cut it in half and then cook it.

-You must pierce the squash with fork all over because this creates vents for steam to get inside.

-If you over-cook the squash, it becomes very soggy and mushy. The perfect texture should be firm but tender.

-Remember that even though you are only cooking the squash for 15 minutes, the total time would be a little longer at about 30 minutes because the instant pot has to build and release pressure.

Easy Instant Pot Spaghetti Squash Recipe (30 Minute Meal)
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Instant Pot Spaghetti Squash Recipe

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Learn how to make quick and easy instant pot spaghetti squash recipe with 2 simple ingredients. Healthy gluten free, low carb pasta alternative/ substitute. 

Servings: 2 People
Course: Main Course
Cuisine: American
Keyword: instant pot spaghetti squash
Calories: 168 kcal
Author: Abeer

Ingredients

  • 1 Squash 2 pounds
  • 1 cup Water

Instructions

  1. Pierce the squash with fork all over. 

  2. Add water in the pressure cooker and place a metal trivet or steamer insert/ basket.

  3. Put the lid on and turn the the valve to “Sealing.”

  4. Select “Manual” mode and set the timer for 15 minutes.

  5. When the cook time is over, turn the valve to “Venting” and let the pressure release.

  6. Remove the lid and carefully remove the squash.

  7. Let it cool for 5-10 minutes.

  8. Then, use a sharp knife to cut length-wise.

  9. Remove seeds with a spoon and discard.

  10. Shred with a fork into strands.

  11. Serve with your favorite pasta sauce and toppings. Enjoy!

Recipe Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 
Nutrition Facts
Instant Pot Spaghetti Squash Recipe
Amount Per Serving
Calories 168
% Daily Value*
Sodium 21mg1%
Potassium 1320mg38%
Carbohydrates 43g14%
Fiber 7g28%
Sugar 8g9%
Protein 3g6%
Vitamin A 39865IU797%
Vitamin C 78.8mg96%
Calcium 180mg18%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Happy cooking everyone!

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