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Perfect Instant Pot Spaghetti Squash (Pressure Cooker)

Gluten Free, Grain Free, Vegan, Vegetarian, Whole30, Low Carb
Course Side Dish
Cuisine American
Keyword Easy Side Dish, How to Cook Squash, Instant Pot Squash
Prep Time 3 minutes
Cook Time 15 minutes
Pressure Release Time 15 minutes
Total Time 33 minutes
Servings 6 servings
Calories 1kcal
Cost $4


  • 1 8 inch spaghetti squash about 2.5 lbs
  • 1 cup water


  • 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.


To freeze: Allow the squash to completely cool and freeze in individual portions in air-tight ziplock bags.


Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 2mg | Sugar: 1g