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The Instant Pot is the easiest and fastest way to cook spaghetti squash. All you need is a squash and water to swap it for a lower carb meal!
❤️ Why you’ll love this recipe: This simple recipe makes it easy to cook a delicious, sweet squash without the mess.
We’ve tried all the ways to cook spaghetti squash, and using the Instant Pot / Pressure Cooker is by far our favorite for speed and ease.
If you’re looking for more quick and easy Instant Pot vegetable dishes, try our Instant Pot / Pressure Cooker Corn on the Cob and Instant Pot Carrots with a Maple Butter Glaze.
Update: We love making Instant Pot spaghetti squash, so we’ve updated this post with new step-by-step photos and tips to make this recipe even easier.
INGREDIENTS YOU NEED
You really only need one ingredient for this recipe: spaghetti squash. (Plus the water to steam it with.) I recommend choosing a squash that is on the small to medium side so it will fit in the pressure cooker.
How to Make Spaghetti Squash in a Pressure Cooker
✅ This simple recipe works in any brand of electric pressure cookerincluding the Instant Pot, Ninja Foodi or Power Pressure Cooker XL.
Step 1: Start by preparing your squash. First cut off the stem.
Step 2: Then cut the squash in half lengthwise. Use a large spoon to scoop out and discard the seeds and inner membrane.
Step 3: Now add a cup of water to the pressure cooker. Place a mat in the pot. Place the squash on the mat and then lock the lid in place. Pressure cook on high for 8 minutes, then release the pressure with a quick pressure release.
Step 4: When the valve drops, remove the lid and let the squash cool until it is cool enough to handle. Then remove the squash from the pot and use a fork to scrape the spaghetti strands from the skin. Enjoy!
Important tips for making Spaghetti Squash
When preparing the squash to add to the pot, it is important to use a very sharp knife. These squash can have a thick skin, so be careful when cutting!
Also, don’t forget to add the water to the pressure cooker. This creates steam to cook the squash. Without it, you can get a burn mark.
Frequently Asked Questions about Spaghetti Squash in the Instant Pot
Yes, you can freeze fully cooled squash in a freezer safe container for up to six months. Thaw in your Instant Pot or in the fridge overnight, then reheat in the microwave.
Store cooled squash in an airtight container in the refrigerator for up to four days.
Before I started cooking it in the pressure cooker, I followed mine Baked Spaghetti Squash recipe from Barbara Bakes.
More Instant Pot Vegetable Recipes
Try these other healthy vegetarian Instant Pot recipes next:
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Ingredients
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3 lbs. spaghetti squash
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1 cup of water
Instructions
Cut the stem off the squash, cut the squash in half and scoop out the seeds with a spoon. Add water to the pressure cooker. Place the spaghetti squash on a steamer basket or rack in the pot. Cook for 8 minutes on high pressure. Use a quick pressure relief.
When the squash is cool enough to handle, use a fork to remove the spaghetti strands from the skin.
Notes
If you have trouble cutting your squash in half lengthwise, you can also cut it in half in half, which is usually much easier.
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