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How to Cook Instant Pot Spaghetti Squash
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5 from 1 vote

Instant Pot Spaghetti Squash

How to Cook Instant Pot Spaghetti Squash- Spaghetti squash is such a great healthy low-carb pasta alternative and cooking it in the Instant Pot is super SIMPLE. Directions included for cooking spaghetti squash whole as well as cut in half.
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 63kcal

Ingredients

  • 1 whole spaghetti squash approx 2 1/2- 3 lbs.
  • 1 cup water

Instructions

How to Cook Spaghetti Squash (Squash Cut in Half)

  • Pour 1 cup water in the Instant Pot and place trivet (or steamer basket) in the pot.
  • Cut the spaghetti squash in half (lengthwise or crosswise). Scoop out the seeds and discard. Place the squash halves, cut side up, on the trivet in pot.
  • Secure the lid, set the pressure release valve to SEALING. Select the MANUAL/PRESSURE COOK setting, high pressure, and set time to 7 minutes. After the cooking cycle is complete do a QUICK PRESSURE RELEASE.
  • Remove the lid and test the squash for doneness, by using the tines of the fork. You should be able to easily run the fork over the flesh to separate the strands. If squash is not cooked through, repeat the above cooking instructions for 1-2 minutes and quick release.
  • Carefully remove the squash from the Instant Pot. When squash is cool enough to handle, use a fork to separate the cooked strands to form “spaghetti”. Use the squash in your favorite recipe.

How to Cook Spaghetti Squash (Whole Squash)

  • Pour 1 cup water in the Instant Pot and place trivet (or steamer basket) in the pot.
  • Use a paring knife to pierce the squash all over, making about 12 (1/2-inch) slits/vents for the steam to penetrate the squash's skin. Place the squash on the trivet/steamer basket in the Instant Pot.
  • Secure the lid, set the pressure release valve to SEALING. Select the MANUAL/PRESSURE COOK setting, high pressure, and set time to 15 minutes. After the cooking cycle is complete do a QUICK PRESSURE RELEASE.
  • Remove the lid and test the squash for doneness by using a knife and testing to see if you can easily cut into skin. If squash is not cooked through, repeat the above cooking instructions for 1-2 minutes and quick release.
  • Carefully remove the squash from the Instant Pot using oven mitts or long tongs. When squash is cool enough to handle, use a knife to cut squash in half (lengthwise or crosswise). Separate the cooked strands to form “spaghetti”. Use the squash in your favorite recipe.

Notes

serving size is approx. 1 1/4 cups cooked squash

Nutrition

Serving: 1g | Calories: 63kcal | Carbohydrates: 15g | Protein: 1.5g | Fat: 0.6g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 41.9mg | Potassium: 272mg | Fiber: 3.3g | Sugar: 5.9g | Vitamin A: 255IU | Vitamin C: 11.2mg | Calcium: 49mg | Iron: 0.8mg