Instant Pot Spaghetti Squash

5 from 23 votes

Simple to make and ready to enjoy in minutes, cook spaghetti squash in the Instant Pot for a quick and healthy side, or enjoy as part of a main.

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Cook a whole spaghetti squash in your Instant Pot quickly and effortlessly with this recipe. If you’ve been looking for a quick way to make spaghetti squash, this Instant Pot Spaghetti Squash recipe is it. It’s as simple as cutting the squash, pouring some water in the pot, adding the squash, and letting the Instant Pot do its job. Enjoy as it is as a side, or add it into your favorite recipes.

Cooked spaghetti squash when it comes out of the instant pot
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The first time I learned how to make spaghetti squash was using the oven, but honestly, there’s something unbeatable about the Instant Pot’s efficiency. No more waiting around for the oven or second-guessing if it’s cooked just right. With this easy spaghetti squash recipe, everything cooks to perfection while you sit back and relax. The pressure cooking not only speeds up the process but also captures the mild flavor of the squash, making it perfect for dishes like my Spaghetti Squash Shrimp Scampi and Spaghetti Squash Lasagna

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: Instant Pot
Dietary Info: Gluten Free, Vegan, Vegetarian
Key Flavor: Mild squash-y
Skill Level: Easy


  • Effortless and Fast Cooking: No need for frequent checks or stirs. The Instant Pot does all the job by itself in less than 7 minutes.
  • Minimal Ingredients: A touch of salt, pepper, and water is all it takes to bring out the squash’s natural flavors.
  • Adaptive Cook Time: You can easily adjust the cooking time of this pressure cooker spaghetti squash for your preferred level of doneness.
  • Great Base for Other Dishes: This spaghetti squash can be a starting point for countless recipes, letting your culinary creativity shine.

Ingredients to make Instant Pot spaghetti squash

  • Spaghetti Squash: Look for one small enough to fit inside the Instant Pot. Make sure to cut it in half first. It may help to microwave it for 2 minutes if it’s difficult to cut.
  • Salt & pepper: To season the spaghetti squash, in addition to any other seasoning you might like.
  • Water: This is essential to pressurize the Instant Pot for cooking the spaghetti squash.
Ingredients to make the recipe

How to cook spaghetti squash in an instant pot

  1. Cut the squash in half and scoop out the seeds and fibers in the center.
  2. Pour water into the Instant Pot, and place in the squash on a trivet.
  3. Season and cook.
  4. Once time is up, check that it’s tender and use a fork to shred the strands.
4 image collage to show how to cook spaghetti squash in instant pot

Tips for cooking spaghetti squash in an IP

  1. Cut the squash in half before cooking. This reduces the cooking time a lot. You can cook the squash whole, but it will take around 20 minutes, so this method is great when you are short on time. If you do cook it whole, be sure to use a knife to poke holes all around to let the pressure escape.
  2. Buy a ripe and good quality squash. It should be an even pale color, dry, firm and heavy for its size. Avoid shiny squashes as these can be under ripe.
  3. Adjust the cooking time depending on the size of your squash. This recipe is made with a 3 pound squash. If yours is smaller, reduce the cooking time by a minute and check for doneness after cooking.
  4. Generously season the spaghetti squash. The squash can be quite bland, so add a generous few pinches of salt and pepper, along with any other seasonings you like, like garlic powder or oregano.

How to store & reheat this spaghetti squash

Once you’ve cooked the spaghetti squash, let it cool down, then transfer it into an airtight container inside the fridge.

When you’re ready to enjoy it again, pop it into the microwave for a couple of minutes or reheat it on the stovetop until it’s warm enough to serve.

How long will this spaghetti squash last in the fridge?

Your spaghetti squash will stay fresh in the fridge for up to 5 days. Just make sure the airtight container it’s properly sealed so the spaghetti doesn’t dry out.

Can I freeze cooked spaghetti squash?

If you want to keep it longer, you can definitely freeze it! You will simply have to place the cooled spaghetti squash strands in a freezer bag or airtight container. It will stay fresh for about 3 months. However, keep in mind that the spaghetti could soften upon thawing.

Frequently asked questions

Can I use this method for other types of squash?

Yes, you can! Instant Pots are versatile. However, cooking times may vary depending on the type and size of the squash. Start with the given time and adjust based on the results.

Can you cook it in the oven?

If you don’t have an Instant Pot, you can also cook spaghetti squash in the oven, it just takes a little longer. Cut in half, drizzle with oil and seasoning, and lay cut side down on a baking sheet and pierce the skin with a sharp knife. It will take between 30 and 40 minutes to cook.

What do you eat with spaghetti squash?

Your cooked spaghetti squash can easily be served as a side, very simply with a little butter, chili flakes and some fresh herbs. You can make fuller dishes with it like Spaghetti Squash Lasagna, or mix in some pasta sauce and meatballs into the strands.

Close up of spaghetti squash to show the texture

There you have it—a simple, speedy guide to cook up that delicious Instant Pot Spaghetti Squash. Not only is this a hassle-free method with minimal ingredients, but it’s also a fantastic gluten-free substitute to regular pasta. So, grab your trusty Instant Pot, and give this recipe a try!

More instant pot recipes:

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Instant Pot Spaghetti Squash

Simple to make and ready to enjoy in minutes, cook spaghetti squash in the Instant Pot for a quick and healthy side, or enjoy as part of a main.
5 from 23 votes
Servings 2 servings
Calories 150
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
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  • 1 spaghetti squash about 3 pounds
  • 1 cup water
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • Cut the spaghetti squash in half lengthwise and scoop out the sides in the center.
  • Pour the water into the instant pot. Add the trivet and place the cut spaghetti squash directly on the trivet. Season with salt, pepper and any other seasoning.
  • Place the lid on and move the valve to sealing. Press pressure cook and set the timer to 7 minutes high pressure. You’ll notice the Instant Pot will start to come to pressure first and then the timer will begin. It can take 8-10 minutes to come to pressure.
  • When the cook time is up, carefully turn the steam release valve to venting to do a quick release of any remaining steam pressure.
  • Carefully open and remove the lid. Use a fork to check that the squash is tender and cooked to your desired doneness. If it’s not, seal again and cook for an additional 1-2 minutes.
  • Pull the squash strands apart with a fork and use as desired in a recipe.


Storage: Store in an airtight container for up to 5 days.


Calories: 150kcal, Carbohydrates: 34g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 669mg, Potassium: 525mg, Fiber: 7g, Sugar: 13g, Vitamin A: 581IU, Vitamin C: 10mg, Calcium: 116mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
5 from 23 votes (23 ratings without comment)

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  1. Donna says:

    How much water do you use?

    1. Yumna Jawad says:

      1 cup water