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Spaghetti squash nearly filling the frame, some wrapped around a fork, some still in peel of squash.
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Instant Pot Spaghetti Squash

Instant Pot spaghetti squash is the fastest way to cook spaghetti squash. It’s also an easy, hands-off method perfect for busy days.
Prep Time5 minutes
Cook Time20 minutes
Additional Time to Pressurize10 minutes
Total Time35 minutes
Course: Sides & Vegetables
Cuisine: American
Diet: Vegan
Servings: 4
Author: Rachel Gurk

Ingredients

  • 1 spaghetti squash (see note)
  • 1 cup water

Instructions

  • Scrub squash clean, and carefully pierce all over with a small sharp knife (10 to 15 cuts, about a half inch deep).
    1 spaghetti squash
  • Place metal wire rack (preferred) or steamer basket in the bottom of the pressure cooker. Pour in 1 cup water. Place squash on the rack or in the steamer basket.
    1 cup water
  • Secure lid, turn valve to seal if necessary, and set for Pressure cook, 20 minutes (or Manual, High Pressure, depending on your model). It will take approximately 10 minutes to pressurize, depending on the size of the squash.
  • When the timer goes off, quick release the pressure by turning the valve to vent. Once the pressure has completely released, carefully remove the lid.
  • Remove the squash from the Instant Pot, and put it on a cutting board or platter. Allow the squash to cool long enough so that you can handle it comfortably.
  • Cut the squash half. If you cut it lengthwise from stem to end, you’ll have shorter "spaghetti" strands. If you cut it crosswise, you’ll have longer strands. Remove seeds. Use a fork to separate the squash into strands. You can either remove the strands from the shell or leave them in the shell to serve.
  • Serve as a side dish or with your choice of sauce.

Notes

  • Spaghetti squash size: I have a 6-quart Instant Pot and when we tested this recipe, we used a 3.75 pound squash, and it just fit. Keep the size and shape in mind when purchasing your squash. A smaller squash would be fine (reduce cooking time slightly) but if you have a larger squash, you probably won't be able to secure the lid on the Instant Pot. If the squash is too large, I suggest slicing the stem end off, as much as needed to make it fit.
  • Storage: Cooked spaghetti squash will keep for about a week stored in an airtight container in the refrigerator. You can freeze cooked spaghetti squash (see the post above for specific instructions). 
  • More cooking methods: Try baked spaghetti squash and slow cooker spaghetti squash, too. 

Nutrition

Serving: 1cup | Calories: 94kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 54mg | Potassium: 326mg | Fiber: 5g | Sugar: 8g | Vitamin A: 362IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 1mg

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