Instant Pot Spaghetti Squash
Updated Dec 28, 2025
Instant Pot spaghetti squash cooked whole with water and basic seasoning. A quick way to cook spaghetti squash without using the oven.
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Cook a whole spaghetti squash in the Instant Pot!
I usually cook spaghetti squash in the Instant Pot when I don’t feel like babysitting the oven. I cut the squash in half, add a little water, drop it in the pot, and let it cook while I do literally anything else. It comes out tender every time and is easy to scrape into strands.
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. I’ll eat it as a simple side or use it as a base for whatever sauce or toppings I already have planned, like my Spaghetti Squash Shrimp Scampi or Spaghetti Squash Lasagna.
Happy Cooking!
– Yumna
How to Make Instant Pot Spaghetti Squash
Instant Pot Spaghetti Squash Recipe
Ingredients
- 1 spaghetti squash about 3 pounds
- 1 cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 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.
Equipment
Notes
- My Top Tip: 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.
- Storage: Store in an airtight container for up to 5 days. To freeze, place the cooled spaghetti squash strands in a freezer bag or an airtight container. It will stay fresh for about 3 months. However, keep in mind that the spaghetti could soften upon thawing.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- 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.
- 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.
- 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 one minute and check for doneness after cooking.
- Generously season the spaghetti squash. The squash can be quite bland, so don’t be shy with the seasoning.
Serving Ideas
- In a recipe like my Spaghetti Squash Lasagna or my Feta Spaghetti Squash
- To replace pasta in a dish like this Spaghetti Squash Alfredo or this Spaghetti Squash Shrimp Scampi
- Topped with a Homemade Pesto or my Easy Marinara Sauce
Comments
How much water do you use?
1 cup water