Instant Pot Spaghetti Squash
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Let me show you how to make perfect spaghetti squash in your Instant Pot every single time! If you’ve ever wondered the best and easiest way to cook spaghetti squash, this post is for you.
To be honest, I was pretty intimidated when I first got my Instant Pot pressure cooker! It sat in its box in a closet, completely untouched, for months. I guess I forgot about it, or just kept putting off learning how to use it.
But once I finally worked up the nerve to try it out a few times, I totally fell in love! It’s the best kitchen appliance I own, because it saves me so much time!
I make things like cabbage and bacon, vegetable broth, jasmine rice, and cauliflower mash in it now and it’s so easy.
Once I learned how to cook spaghetti squash in the Instant Pot, it was a total game changer. There are other cooking methods, like baked spaghetti squash and air fryer spaghetti squash, but this method save times when you’re in a rush.
Why You’ll Love this Recipe
Instant pot spaghetti squash is a win for so many different reasons:
- This is an easy way to meal prep for the week! Since spaghetti squash is super versatile, you can use it in tons of different meals throughout the entire week.
- Pressure cooking is essentially “set and forget“. So you can get this started and then turn your focus to other dishes for dinner. It’s one of my favorite ways to multi-task in the kitchen — think of the Instant Pot as your personal sous chef!
- There is essentially zero prep to this dish. Just pop it into the pressure cooker and watch the magic happen.
Ingredients
All you need to make this incredibly easy recipe is:
- spaghetti squash
- water
For this recipe, I use a whole 8-inch long squash. It should be about 2.5 lbs. However, cooking time kind of depends on the size of your squash.
If yours is larger, then just add a few extra minutes onto the cooking time so that the center of the squash gets fully cooked and tender. A smaller squash will likely need less cook time, so keep that in mind as well.
How to Make Spaghetti Squash in the Instant Pot
You only need like a minute or two of prep work and then fifteen minutes of completely hands-off time to make this recipe.
- Pierce the skin of the squash with a paring knife, making a circle pattern around the center of the squash. This is my handy trick to making it extremely easy to cut open after it’s cooked. Plus, it gives steam an escape route so the squash doesn’t crack or explode while it’s under pressure!
- Add water to the pressure cooker and then set the squash on the metal trivet.
- Cook on high for 15 minutes and then allow for a natural pressure release. This will take about 15 minutes.
- Remove the squash and trivet from the IP. Use hot pads and be careful, they will be very hot!
- Set the squash on a cutting board. If it’s too hot touch, allow it cool for a few minutes. Once cool enough handle, slice across the squash following the pierced holes you made earlier.
Then use a spoon and gently scrape out the seeds. Use two forks and pull the cooked spaghetti squash away from the skin, separating it into tender spaghetti squash noodles as you go.
Serve the spaghetti-like strands immediately with a meat sauce, marinara sauce or these turkey meatballs for a pasta dish, or any of your other favorite main dishes to pair with this side! Or, store in an airtight container until needed.
Storing Leftovers
Place leftovers into an airtight container and allow them to fully cool. Then store in the refrigerator for up to 5 days. You can also freeze leftover spaghetti squash. Place it into an airtight container or a freezer bag with all of the air squeezed out. Store in the freezer for 4-6 months and allow to thaw in the fridge before using.
Serving Suggestions
Spaghetti squash is, of course, a great replacement for noodles or pasta! Serve it with marinara, Parmesan chicken meatballs, your favorite meat sauce, alfredo sauce and chicken, or any of your other favorite pasta combinations.
Tips for Success
Cooking squash in the Instant Pot is pretty straightforward. I do have a few tips, though:
- Make sure you choose a spaghetti squash that will fit into your Instant Pot without cutting it. If yours is too big to fit, you’ll just need to cut it in half, but part of the magic of this method is not having to cut it until it’s soft.
- If you do end up needing to cut your raw squash, I recommend microwaving the it for 2 minutes first. It softens the skin just enough to make cutting it a tiny bit easier!
- If you have it, use a grapefruit spoon to scrape the seeds out. It’s the perfect pointy shape to get them out quickly and easily!
Instant Pot Squash Recipe FAQs
If you don’t poke holes in the squash before cooking it, it could pop open and explode in the Instant Pot. The holes will allow steam to escape and will make a more properly cooked and tender end result.
Squash that is very mushy has likely just been cooked for too long. Make sure you are using the correct amount of cooking time for the size of your spaghetti squash. For reference, this recipe uses a squash that is 8 inches long and about 2.5 lbs and it is cooked on high pressure for 15 minutes.
After you make it, please leave a comment and star rating below to let me know how it went!
Perfect Instant Pot Spaghetti Squash
Equipment
Ingredients
- 1 8 inch spaghetti squash about 2.5 lbs
- 1 cup water
Instructions
- Wash and pat dry the spaghetti squash. In a circle around the waist of the squash, use a paring knife to make 1/4-1/2 inch cuts every few inches.
- Place the squash in the Instant Pot on top of the trivet. Pour a cup of water into the Instant Pot.
- Secure the lid and set to HIGH pressure for 15 minutes. Use a Natural Pressure Release to release the pressure (Do nothing and allow the steam to release slowly until the pressure valve drops).
- Carefully open the Instant Pot and remove the squash from the Instant Pot using the handles on the trivet. Set it on a cutting board. If it's too hot to touch, allow it to cool slightly.
- Slice across the squash, following the pattern from the pierced holes made with the paring knife.
- Use a grapefruit spoon to gently scrape out the seeds. They should come out very easily.
- Use forks to pull the squash away from the skin, fluffing and separating it a bit as you remove it.
- Eat and enjoy it right away, OR store in an airtight container and refrigerate for up to 5 days.
