Instant Pot Spaghetti Squash
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When I’m trying to get dinner on the table for my family without adding another time-consuming side dish, Instant Pot spaghetti squash is one of my favorite shortcuts. I can cook the squash whole, so there’s no wrestling with the hard skin before dinner, and the Instant Pot does most of the work for me.
I was honestly intimidated by my Instant Pot when I first got it, and it sat untouched in the closet for months! Once I finally started using it, I realized how helpful it could be on busy nights, and this easy spaghetti squash recipe quickly became one of my go-to ways to use it.
Now I use my Instant Pot to make almost everything I can, from cabbage and bacon and vegetable broth to jasmine rice and cauliflower mashed potatoes.
Why This Recipe is a Family Favorite
Cooking spaghetti squash in the Instant Pot keeps the oven free, which is especially helpful when I’m making the rest of dinner at the same time.
There’s very little prep involved, and the cooked strands can be used in all kinds of meals. Serve them as a simple vegetable side, or add your family’s favorite sauce and protein for an easy, low carb spaghetti dinner.
If you don’t want to use the pressure cooker, baked spaghetti squash and air fryer spaghetti squash are two other easy cooking methods.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times to save you from a failed attempt.
- Choose a squash that fits comfortably inside your Instant Pot. Cooking it whole is what makes this method so convenient, so check the size before getting started.
- Adjust the cooking time based on size. This recipe uses an 8-inch squash that weighs about 2.5 pounds. A smaller squash may cook faster, while a larger one may need a few extra minutes.
- Use a grapefruit spoon to remove the seeds. The pointed edge makes it easy to scrape them out without taking too much of the cooked flesh with them.
- Don’t scrape too aggressively. Gently pull the flesh away from the skin with a fork to create longer spaghetti-like strands.
Ingredients
Add these ingredients to your shopping list now so that you don’t forget!
Spaghetti squash: I use a whole spaghetti squash that’s about 8 inches long and weighs around 2.5 pounds. Choose one that fits comfortably inside your Instant Pot.
Water: You need water to create the steam that brings the Instant Pot to pressure. There isn’t a substitute for this ingredient.
How to Cook Instant Pot Spaghetti Squash
For the full instructions, scroll or jump to the recipe card! ⬇️
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- Prepare the squash. Pierce the skin with a paring knife, making a circle around the center.
- Add to the Instant Pot. Pour the water into the Instant Pot, place the metal trivet inside, and set the whole squash on top.
- Pressure cook. Cook on High Pressure for 15 minutes, then allow a natural pressure release for about 15 minutes. Carefully remove the squash and let it cool until it’s safe to handle.
- Cut and shred. Cut the squash along the pierced line and scoop out the seeds. Use a fork to gently separate the flesh into spaghetti-like strands.
Make it Kid Friendly
If your kids aren’t sure about spaghetti squash yet, let them choose how to top it. Marinara, butter and Parmesan, or turkey Bolognese can make it feel more familiar and give them a fun way to try something new.
How to Meal Prep Instant Pot Spaghetti Squash
To prep ahead
I like to cook a spaghetti squash when I have a little extra time, then separate the strands so they're ready to add to meals throughout the week. It's an easy way to get some of the dinner prep out of the way ahead of time.
To freeze
Let the spaghetti squash strands cool completely, then transfer them to a freezer-safe container or bag. Freeze for up to 4 to 6 months and thaw overnight in the refrigerator before using.
Storing Leftovers
Store leftover cooked spaghetti squash in an airtight container in the refrigerator for up to 5 days.
To reheat, warm the strands in a skillet over medium-low heat until heated through. You can also microwave individual portions in short intervals until warm.
Serving Suggestions
Spaghetti squash is an easy alternative to pasta when you want to switch things up. Top the strands with marinara, Parmesan chicken meatballs, your favorite meat sauce, or chicken Alfredo.
You can also keep things simple and serve it alongside air fryer turkey meatballs or another favorite protein for an easy family dinner.
Instant Pot Squash Recipe FAQs
It was most likely cooked too long. Cooking time depends on the size of the squash, so adjust it if yours is significantly smaller than the 2.5-pound squash used in this recipe.
Cut it in half before pressure cooking. If the raw squash is difficult to cut, microwave it for about 2 minutes first to soften the skin slightly, then carefully slice it in half.
The flesh should be tender enough to pull away from the skin easily with a fork while still forming distinct strands.
After you make it, please leave a comment and star rating below to let me know how it went!
Instant Pot Spaghetti Squash
Ingredients
- 1 8 inch spaghetti squash about 2.5 lbs
- 1 cup water
Instructions
- Wash and pat dry the 1 8 inch 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 1 cup 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.
Equipment
Notes
Nutrition
2026 Update: This recipe is still a favorite of ours! It's been updated to simplify the cooking instructions and include extra cooking tips. We hope you love it as much as we do!
