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Instant Pot Spaghetti Squash

This recipe for Instant Pot Spaghetti Squash is the fastest (less than 30 minutes!), easiest way I know to cook spaghetti squash. If you love spaghetti squash, you’ve got to try cooking it in your pressure cooker!

Spaghetti squash is one of my favorite vegetables! It’s a great lower-calorie, lower-carb, and gluten-free alternative to pasta, and it can also be used as a vegetable side dish.

It has a very mild flavor, so it takes on the flavor of whatever you put on it. It’s really versatile and can be used in many different ways!

I have 6 spaghetti squash plants in my garden right now, and I can’t wait for them to be ready! It’ll be a while yet, but I am going to have a TON (and some of them are huge). Spaghetti squash are really easy to grow. If you haven’t yet tried growing them in your garden, I highly recommend it.

If you don’t have a garden, though, you can usually find spaghetti squash in the grocery store. Even though the season for spaghetti squash is generally fall through winter, these days, you can get it just about all year long, even in the summer.

We eat a lot of spaghetti squash, and I save so much money by growing them instead of buying them! I spend about $2 for a pack of seeds, and I get months worth of spaghetti squash – at least 40 squash. I have spent nearly $5 on just one 4-pound spaghetti squash at the grocery store. You see what I’m saying?

Since spaghetti squash are a winter squash with hard skin (like butternut or acorn squash), if you store them in a cool, dry place, they can last for many months (my last batch lasted me over 6 months!).

spaghetti squash in an instant pot

I’ve been on the veggie noodle bandwagon for several years now. As I’ve gotten a little older, my waistline has gotten a little wider {sigh}, and it’s so much harder to lose the extra inches. Gone are the days when I could eat anything I wanted and never gained a pound, so I have to be a little more careful with my choices.

Now…let’s be totally honest with ourselves here. Nothing can really truly replace pasta. I mean it’s PASTA – and we all need to treat ourselves now and then. BUT when you feel like having a lighter, healthier alternative, you definitely have some delicious choices!

Zucchini and spaghetti squash are my go-to veggies when it comes to replacing pasta. Until I got my Instant Pot, I definitely used zucchini noodles more often because they’re so quick and easy to cook. Roasting spaghetti squash in the oven, on the other hand, took nearly an hour.

In the Instant Pot, however, cooking spaghetti squash takes less than 30 minutes! Woo-hoo!

By the way, if you’ve never tried spaghetti squash or think you might not like it, trust me, just give it a try. I think you will be pleasantly surprised! The first time I made spaghetti squash for David, he turned his nose up at it, but he ate it anyway and LOVED it (hence the 6 plants currently in my garden!).

close up of half of a cooked spaghetti squash

INGREDIENTS YOU NEED:

  • Spaghetti Squash
  • Water

EQUIPMENT YOU NEED:

  • Instant Pot
  • Trivet (comes with Instant Pot)

HERE’S A QUICK LOOK AT HOW TO COOK INSTANT POT SPAGHETTI SQUASH:

three images showing steps to make instant pot spaghetti squash
three images showing steps to make instant pot spaghetti squash

TIPS AND TIDBITS:

  • When you cut the spaghetti squash in half, cut in in half crosswise not lengthwise. Why? Two reasons:
    • First, it’s just plain easier to cut it in half crosswise (it’s still a little tough – use a sharp knife and be careful – but it’s definitely easier). If you have ever tried to cut a spaghetti squash in half lengthwise, you are probably all too familiar with the dangers of that nasty game.
    • Second, I think the strands are longer when you cut it this way (and are more like spaghetti). When you cut it lengthwise, it’s kind of like broken-up spaghetti.
  • If you like pumpkin seeds, don’t throw away your spaghetti squash seeds. You can roast them just like pumpkin seeds! YUM!
  • In my 8-quart Instant Pot, I can easily fit up to a 4-pound spaghetti squash. In my 6-quart pot, I need to go with a smaller squash, like 3 pounds or less (and I reduce the cooking time).
  • I like my spaghetti squash tender but still with just a little bit of firmness so that it’s not mushy. If you like your spaghetti squash done a little more or a little less, adjust the cooking time accordingly.
strands of spaghetti squash being pulled out of half a squash with a fork

What will you do with your spaghetti squash?

You can go super simple and toss it with some butter, salt, pepper, and Parmesan cheese for a delicious side dish. You can top it with sauce or you can make spaghetti squash boats, lasagna, casseroles…sooo many possibilities!

And oh, yes…I have some spaghetti squash recipes coming your way very soon, so stick around! In the meantime, try it with my Quick and Easy Homemade Spaghetti Sauce and Easy Baked Meatballs.

I hope you try this recipe for Instant Pot Spaghetti Squash and love it as much as I do. Thanks for visiting today!

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strands of spaghetti squash being pulled out of half of a squash with a fork

Instant Pot Spaghetti Squash

This recipe for Instant Pot Spaghetti Squash is the fastest (less than 30 minutes!), easiest way I know to cook spaghetti squash. If you love spaghetti squash, you've got to try cooking it in your pressure cooker!
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Author: Michelle / Now Cook This!
Prep Time: 3 minutes
Cook Time: 24 minutes
Total Time: 27 minutes
Servings: 4 (approximate – depends on the size of your spaghetti squash)
Estimated Calories: 31

Ingredients

  • 1 spaghetti squash (2 to 4 pounds – depending on what will fit in your Instant Pot)
  • cups water

Instructions

  • Place the trivet in the Instant Pot and add the 1½ cups water.
  • Cut the spaghetti squash in half crosswise and scoop out the seeds.
  • Place the two spaghetti squash halves in the Instant Pot however they will fit (just make sure the lid will close properly and that the squash aren't in the way of or blocking the float valve, exhaust valve, or anti-block shield).
  • Place the lid on the Instant Pot and set the steam release valve to SEALING. Cook on high pressure for 7 to 8 minutes depending on the size of your squash and how you soft you like your squash. (I cook a 3 to 4-pound squash for 8 minutes and a 2 to 3-pound squash for 7 minutes.) Note: It will take the Instant Pot 10 to 15 minutes to come up to pressure before the cooking time starts counting down.
  • When the pressure cooking is finished, immediately quick-release the pressure.
  • Carefully remove the spaghetti squash from the Instant Pot. If any water has accumulated inside the squash, pour it out. Allow the squash to cool until you can safely and comfortably handle it.
  • Using a fork, shred the squash into strands. Your spaghetti squash is now ready to eat or use in your favorite recipes!

Notes

  • I used an 8-quart Instant Pot for this recipe, but this method will also work for a 6-quart Instant Pot. I can easily fit a 3 to 4-pound spaghetti squash in my 8-quart pot, but if you use a 6-quart pot, you will probably need a 2 to 3-pound spaghetti squash. 
  • Number of servings will depend on the size of your spaghetti squash. I usually get about 4 cups of spaghetti squash from a 4-pound squash. Calorie estimate is based on 1 cup of spaghetti squash per serving. 
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