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!
Servings: 4 (approximate - depends on the size of your spaghetti squash)
- 1 spaghetti squash (2 to 4 pounds - depending on what will fit in your Instant Pot)
- 1½ cups water
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!
- 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.