Instant Pot Spaghetti Squash

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Instant Pot Spaghetti Squash – the fastest method to cook spaghetti squash in your pressure cooker! This low-carb option in place of noodles is perfect for healthy pasta dishes.

Cooking vegetables in the pressure cooker is so easy. Make perfect mashed potatoes or baked potatoes in minutes!

If you are not amazed by the Instant Pot enough, let me show you how you can quickly cook a whole spaghetti squash right in your pressure cooker. It’s the easiest way, in my opinion, and you can use the cooked veggie in so many recipes for a low-carb option. This Instant Pot Spaghetti Squash cooks in your digital pressure cooker in just 7 minutes! All you need to do is slice it in half and place in the pot. Crazy easy!

How to cook spaghetti squash in the Instant Pot?

• Simply wash the squash, slice in half lengthwise, scoop out the seeds and discard.
• Place both halves of squash on a trivet in your Instant Pot.
• Add water to the insert and close the lid. Set times to cook for 7 minutes.
• When done, release pressure and carefully remove the squash from your Instant Pot.
• Using a fork, separate the flesh from the skin shell. It will look just like cooked spaghetti noodles. That’s it! The squash is ready to be used in a recipe or as a side dish or you can cool it completely and store in the fridge for up to 1 week.

Serving

• The easiest way to use cooked spaghetti squash is as noodles. Just top with bolognese sauce or tomato sauce and turkey meatballs.
• You can top cooked squash with rotisserie chicken, Alfredo sauce and cheese and pop it under the broiler for a few minutes. So delicious!
• Use the spaghetti squash in place of noodles in a vegetable soup or casserole.
• Top spaghetti squash with marinara sauce, cheese, olives, and pepperoni for a low-carb pizza meal.

Storing

Once cooked, cool the squash completely and place in a container with a lid. Store in the fridge for up to 1 week.

More side dish recipes:

• Instant Pot Baked Potatoes
• Instant Pot Sweet Potatoes
• Instant Pot Mashed Potatoes and Mashed Sweet Potatoes
• Honey Roasted Butternut Squash
• Butternut Squash Alfredo Sauce

For more pressure cooker recipes, feel free to browse our Instant Pot Category.

To learn more about the Instant Pot, check out my Guide for Beginners. Also, learn how to fix and prevent the “burn” message in my Instant Pot Burn Message post.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

5 from 10 votes

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Instant Pot Spaghetti Squash

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

 

The fastest method to cook spaghetti squash in your pressure cooker! This low-carb option in place of noodles is perfect for healthy pasta dishes.

Course: Side Dish

Cuisine: American

Keyword: Instant Pot spaghetti squash

Servings: 8 servings

Calories: 37 kcal

Author: Anna

Ingredients

• 1 spaghetti squash
• 1 cup water

US Customary - Metric

Instructions

1. Wash the squash and slice in half lengthwise. Scoop out the seeds and discard.
2. Place both halves of squash on a trivet in your Instant Pot. Add water to the insert and close the lid. Turn the valve to "sealing" position.
3. Press "manual" setting and the timer to 7 minutes. Make sure the IP is set to HIGH pressure.
4. The IP will beep after a few seconds and start cooking.
5. When the time is up, carefully release pressure. Open the lid away from your face. Carefully remove the squash from your Instant Pot.
6. Using a fork, separate the flesh from the skin shell. It will look just like cooked spaghetti noodles. The squash is ready to be used in a recipe or as a side dish or you can cool it completely and store in the fridge for up to 1 week.

Recipe Notes

My squash was about 3 lbs.

One serving is about 1 cup of cooked squash.

Nutrition Facts

Instant Pot Spaghetti Squash

Amount Per Serving

Calories 37

% Daily Value*

Sodium 22mg1%

Potassium 130mg4%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 3g3%

Vitamin A 145IU3%

Vitamin C 2.6mg3%

Calcium 28mg3%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published on October 22nd, 2018 and updated on September 12th, 2019.