Instant Pot Spaghetti Squash

Learn how to cook the fastest and easiest Instant Pot Spaghetti Squash. A perfect low carb meal made with just 2 ingredients and ready in under 15 minutes!

Some of my favourites ways to eat spaghetti squash are spaghetti squash casserole and spaghetti squash mac and cheese. Both are super simple recipes!

Pressure Cooker Spaghetti Squash

Instant Pot spaghetti squash will transform the way you think about spaghetti.

Gone are the days when carbo-loading is necessary to have a satisfying meal. It is a nutrient-dense meal, packed with vitamin C and B6, it is low carb and perfect for a meatless Monday!

Although there are many different ways to cook spaghetti squash, the Instant Pot is definitely my favorite. It’s fast and makes it simple enough to make a quick healthy dinner on busy weeknights.

Make ahead and meal prep for the rest of the week. Spaghetti squash is so versatile you could top it with something different every day.

How to Cook Spaghetti Squash in Instant Pot

You only need a spaghetti squash and some water!

• Prep: Cut the squash crosswise into two halves. If you cut lengthwise your “spaghetti” strands will be shorter. Cutting across will allow for the signature long strands we all love. Scoop out the seeds with a spoon.
• Cook: Add water into the Instant Pot, place the trivet inside, and the squash on top. This is where it is important to make sure you buy squash that will fit in your pot. Close the lid, set valve to sealing, and pressure cook on high. You can use the manual button as well.
• Release: Once done, release the pressure valve to vent immediately – Quick Release. This will help the squash from overcooking and becoming mushy.
• Cool: Squash will be very hot. Remove carefully using oven mitts and set aside to cool until safe to handle.
• Shred: Once cooled, use a fork to shred the strands of squash into a bowl. Gently scraping the inside of the squash, the strands will fall apart easily.

Pro Tip: If you are cooking your squash whole, pierce exterior with a fork and cook for 15 minutes.

Serving, Storing, Freezing & Reheating

Serving: Top with meat sauce, just some butter, and Parmesan, or Instant Pot bolognese, and you will never miss carb-filled spaghetti again.

Storing: Spaghetti squash will keep in the fridge for up to a week in an airtight container.

Freezing: There are ways to freeze spaghetti squash if absolutely necessary. A lot of it depends on how much excess water you can get out because it has a lot! If you freeze it without getting rid of the excess you will end up with super soggy squash.

For that reason, I don’t recommend freezing it. The great thing about spaghetti squash is that raw squash lasts for months! So there is no need to use it before you are ready.

Reheating: You can reheat it on the stovetop using a bit of water or some butter to heat through. You can also microwave it.

Tips and Variations

• Size matters: Make sure the squash you choose fits into your pressure cooker. I used 3 lbs and it fits tightly in my 6 quart Instant Pot.
• Say no to mushy squash: Do not let pressure come down naturally, it will overcook the squash and it will become squishy and hard to shred.
• Cold is best: Cold water is important for consistent results as the pressure cooker method is based on the water temperature.
• Stock up: Uncooked spaghetti squash lasts for months in a cool dry place. Stock up and meal prep for a week ahead.
• Simple and delicious: Fry in a skillet with olive oil, bacon, and salt. Sprinkle with some parmesan cheese. Delicious alone or with spaghetti sauce on top.
• Keep the seeds: Spaghetti squash seeds are edible and can be roasted the same way pumpkin seeds are.
• Get a grip: Raw spaghetti squash is quite dense and hard to cut through. Use a sharp knife, a flat surface, and make sure you have a good grip on it!

More Spaghetti Squash Recipes

• Spaghetti squash quiche
• Chicken alfredo spaghetti squash boats
• Tex Mex spaghetti squash boats
• Butter chicken spaghetti squash boats

More Instant Pot Recipes

• Instant Pot yogurt
• Instant Pot applesauce
• Instant Pot eggs
• Instant Pot corn on the cob
• Browse 40 healthy Instant Pot recipes.

Instant Pot Spaghetti Squash {SO Easy!}

Learn how to cook the fastest and easiest Instant Pot Spaghetti Squash. A perfect low carb meal made with just 2 ingredients and ready in under 15 minutes!

Print Save Rate

Course: Side Dish

Cuisine: North American

Prep Time: 5 minutes

Cook Time: 7 minutes

Servings: 6 servings

Calories: 50kcal

Author: Olena Osipov

COOKING MODEPrevent your screen from going dark

Ingredients

• 3 lbs spaghetti squash
• 1 cup cold water

US Customary - Metric

Instructions

• Cut squash crosswise into 2 "bowls", not lengthwise. Scoop out seeds with a tablespoon.
• Into Instant Pot, add water, trivet and cut squash on top - might have to "play around" with it.
• Close the lid, set valve to Sealing and press Pressure Cook on High or Manual button for 7 minutes.
• After cooking is done, release pressure by turning valve to Venting immediately - called Quick Release.
• Squash will be hot, so remove with oven mitts and let cool until safe to handle.
• Using a fork, remove strands of squash into a bowl.
• Serve as a low carb replacement for spaghetti with meat sauce, Instant Pot bolognese or make spaghetti squash casserole.
• Store: Refrigerate leftovers in an airtight container for up to 1 week. I don't think it will freeze well, as squash is full of water. But you can store uncooked squash for months and quickly cook as need arises.

Notes

• Make sure squash you choose fits into your pressure cooker. I used 3 lbs and it fit tightly my 6 quart Instant Pot.
• To cook whole, make sure squash will fit and lid will close first. Pierce with a knife and cook for 15 minutes otherwise following the recipe.
• Do not let pressure come down naturally, it will overcook squash and it will become squishy and hard to shred.
• Uncooked spaghetti squash lasts for month in a cool dry place. Stock up and meal prep for a week ahead.

Nutrition

Calories: 50kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 174mg | Fiber: 2g | Sugar: 4g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

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