Ditch the oven and make this Instant Pot Spaghetti Squash instead. This easy, step-by-step guide shows you how to make tender squash for a low-carb pasta swap or a quick veggie side dish.
Why you’ll love this recipe!
Quick and easy – You only need about 10 minutes to cook spaghetti squash in the Instant Pot. That’s a fraction of the time it would take in the oven!
A versatile veggie – Use the spaghetti squash strands for a gluten-free and low-carb pasta swap, stir it into your favorite family dinners, or enjoy it as a side dish.
Perfect for meal prep – Make it once and enjoy it all week! This recipe makes meal prep and healthy weeknight dinners so much easier.
My Instant Pot has been a game-changer since day 1. From whole chicken to spaghetti and meatballs, there isn’t much I haven’t tried cooking in it. Why turn on my oven when the pressure cooker can do all the work for me?
I always cook spaghetti squash in my Instant Pot because it’s just so quick and easy. It only takes around 10 minutes, and it doesn’t leave me guessing whether it’s done cooking or not. Win-win!
My Instant Pot Spaghetti Squash recipe shows you how it’s done, step-by-step. I love using the mild, buttery squash strands as a gluten-free and low-carb pasta dupe, but they pair well with just about anything.
Instant Pot Spaghetti Squash Ingredients
Spaghetti squash – I usually buy spaghetti squash when it’s in season during fall and winter. I always pick the squash that feels heavy for its size and has very few blemishes on its yellow skin.
Water – A cup of water in the bottom of the Instant Pot builds pressure and steams the squash quickly and evenly. When I’m craving extra flavor, I’ll swap the water for homemade bone broth or any stock I have on hand.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
How to Cook Spaghetti Squash in the Instant Pot
Step 1: Prep the squash. Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon.
Step 2: Set up the Instant Pot. Pour the water into the bottom of the Instant Pot, then insert the wire rack or trivet. Place the spaghetti squash halves on the rack, cut-side down.
Step 3: Cook. Close the lid, seal the valve, press Pressure Cook (or Manual), and set the timer for 8 to 12 minutes (8 minutes for a small squash, 12 minutes for a large squash).
Step 4: Release the pressure. Let the pressure naturally release for 5 minutes, then switch the valve to venting to release any remaining pressure.
Step 5: Scrape. Wait a few minutes before carefully lifting the squash out of the pot. Let it cool, then use a fork to gently scrape the flesh into strings.
Step 6: Serve. Serve the spaghetti squash in a bowl with pasta sauce and parmesan cheese, or enjoy it with any of the recipes below.
Erin’s Tips and Tricks
- If I’ve learned anything about cooking with squash, it’s that slicing it carefully with a sharp chef’s knife is key. I usually slice mine lengthwise, but if your squash is extra large, cutting it horizontally can be easier.
- Yes, you really do need to use the wire rack or trivet. It keeps the squash lifted above the water so it steams instead of boils, giving you perfectly tender—never mushy—“noodles” every time.
- The squash will be very hot after it’s done cooking, so let it cool for at least 5 minutes before handling it.
- Scrape the strands in the same direction as they run to get long, thin “noodles” instead of short bits.
My Pro Tip
Save the Seeds!
Just like pumpkin seeds, you can save the spaghetti squash seeds for roasting. They’re a great topping for salads and are fun to snack on! Rinse and dry the seeds, toss them in a little olive oil and sea salt, and roast in a 300°F oven for 30 to 40 minutes, stirring every 10 minutes, or until they’re golden and crunchy.
Instant Pot Spaghetti Squash FAQs
You sure can. A whole squash might not fit, so it’s best to slice it in half first. This actually makes it easier to scrape out the flesh afterward.
It depends on the size. Smaller squash need about 8 minutes, while larger ones take closer to 12 minutes. If your squash is somewhere in between, go with a shorter cook time.
You’ll know the squash is perfect when you can easily pierce it with a fork, and the strands pull away from the skin. If it’s not quite there yet, you can always pop it back under pressure for a minute or two.
Serving Suggestions
The fun really starts after you finish scraping the squash because now it’s time to eat! Here are a few delicious serving ideas to help you enjoy every bite:
- Spaghetti squash and meatballs – Pour marinara sauce over the squash, add some Italian chicken meatballs or lentil meatballs, and top with grated parmesan or crispy roasted chickpeas for a lightened-up version of the classic.
- Simple vegetable side dish – Just toss the hot strands with olive oil or butter, salt, black pepper, garlic/onion powder, red pepper flakes, parmesan cheese, and/or fresh herbs for a simple yet delicious veggie side dish.
- Toss it with veggies – I like to toss spaghetti squash with caramelized onions, kale, and mushrooms to make this caramelized onion spaghetti squash recipe.
- Any pasta-style dish – Spaghetti squash works as a low-carb pasta alternative in almost any pasta dish, like my sun-dried tomato pesto pasta.
- Any noodle dish – Same goes for rice noodles, soba, etc. Use the squash to make a lighter shrimp lo mein or add it to this Thai noodle salad.
- Add it to casseroles – Just toss the squash in your favorite casseroles whenever they could use some extra veggies!
Storage
Refrigerator: You can refrigerate cooked spaghetti squash in an airtight container for up to 1 week.
Freezer: Transfer the cooled squash to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the fridge before reheating and serving.
Reheating: Spaghetti squash is easy to reheat in the microwave or in a skillet on the stove with a splash of water, broth, and/or tomato sauce.
More Easy Instant Pot Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Use a sharp knife to slice spaghetti squash length-ways. Then, use a spoon to scrape out the seeds.
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Pour water into the bottom of your Instant Pot, then place the wire rack into the pot and lay the spaghetti squash face down onto the rack.
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Press “pressure cook” and set it for either 8 minutes for a smaller size spaghetti squash, or 12 minutes for a large spaghetti squash. Close the lid and let the Instant pot do the work! It will take 10 minutes or so for it to heat up, then it will begin counting down. Once the timer goes off, wait 5 minutes for the pressure to naturally release, then manually release the pressure.
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Wait a few minutes before carefully removing the squash from the Instant Pot. Use a fork to scrape the “spaghetti” out. Eat it as-is, topped with marinara sauce, or in one of the spaghetti squash recipes mentioned in this post.
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Enjoy!
*Calories are per serving and are an estimation
Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
