Instant Pot Spaghetti Squash Recipe

5 from 23 votes

Instant Pot spaghetti squash made with just water, salt, and pepper. Cooks a whole squash quickly and evenly, ready in minutes for easy meals.

Prep Time3

Cook Time7

Pressure Time10

Total Time20

Cuisine: American

Servings: servings

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.

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.

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