Instant Pot Spaghetti Squash

Instant Pot spaghetti squash is an easy, hands-off side dish. It's super simples to make without cutting it first. The tender strands are delicious on their own or with a delicious pasta sauce over the top!

Prep Time3

Cook Time15

Pressure Release Time15

Total Time33

Servings: servings

Calories: 0.1kcal

Cost: $4

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.

Notes

Let the pressure release naturally. Don't rush this step. The squash continues to cook as the pressure comes down, helping the center become tender.

Drain excess moisture. If the strands seem watery after cooking, let them sit in a colander for a few minutes before serving or adding sauce.

Season after cooking. Keep the squash plain while it pressure cooks, then season the strands based on how you're serving them. This makes it easy to use the leftovers in different meals throughout the week.

Nutrition