Instant Pot Whole Spaghetti Squash

5 from 4 votes

Skip the oven and learn how to cook a whole Instant Pot Spaghetti Squash with zero prep. It's the easiest way to cook it out of all methods!

Cook Time15

Pressure Up & Down Time15

Total Time30

Course: Side Dish

Cuisine: North American

Diet: Low Calorie

Servings: servings

Calories: 75kcal

Into the Instant Pot, add water, place trivet and whole spaghetti squash on top. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 15 minutes.
After, wait 10 minutes and then release remaining pressure. Squash will be hot, so remove by holding onto a trivet handles or with oven mitts, and let cool until safe to handle.
Cut squash crosswise for longer noodles and lengthwise for shorter strands. Using a tablespoon, scoop out seeds. Then using a fork, remove strands of squash into a bowl.
Serve as a low carb replacement for spaghetti or in any of your favorite recipes.

Store: Refrigerate cooked leftovers in an airtight container up to 1 week.
Freeze: You can, but texture does change upon thawing.
Size of squash: I used 3 lb squash and it fit tightly in my 6 quart Instant Pot.