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Instant Pot Spaghetti Squash

Here's how to make perfect spaghetti squash in the Instant Pot every time! It's so easy and only needs to cook for about 8 minutes.

Prep Time
15 mins
Cook Time
15 mins
Servings: 4 -6 cups
Calories: 109 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 1 medium spaghetti squash about 2 pounds
  • 1 cup water
  • sea salt and pepper

Instructions

    Cup of Yum
  1. Cut squash: Use a sharp knife to cut the spaghetti squash in half widthwise. A lot of people cut squash lengthwise, but I like widthwise for longer strands. 
  2. Scrape out seeds: Scrape out the seeds from each half of the squash with a spoon. Discard or roast them up like you would pumpkin seeds. 
  3. Add water and squash to Instant Pot: Add 1 cup of water and a trivet or steamer rack into the Instant Pot. Place spaghetti squash halves on the trivet and close the lid.
  4. Pressure cook: Use the pressure cook function or manual to cook on high pressure for 6-8 minutes. 6 minutes will result in al dente noodles, but 8 minutes will give you a soft, but not mushy texture. The Instant Pot will take about 10 minutes to pressurize so keep that in mind when planning your spaghetti squash prep time! Once the timer goes off, use the vent to carefully quick release the pressure. Once pressure is released, carefully open the lid.
  5. Make strands: Carefully remove spaghetti squash from Instant Pot, discarding any water that may have collected inside the squash. Once squash is cool enough to handle, pull the flesh away from the skin with a fork to create long “spaghetti-like” strands.
  6. Serve: Serve the squash with your favorite sauce or use in a recipe that calls for cooked spaghetti squash.
  7. Store: Cooked spaghetti squash will last 3-5 days in the fridge in an airtight container or wrapped in plastic wrap. For freezing, store in airtight freezer bags for up to 8 months. 

Nutrition Information

Serving 2cups Calories 109kcal (5%) Carbohydrates 21g (7%) Protein 3g (6%) Fat 3g (5%) Polyunsaturated Fat 1g Sodium 66mg (3%) Fiber 5g (20%) Sugar 8g (16%)

Nutrition Facts

Serving: 4-6 cups

Amount Per Serving

Calories 109

% Daily Value*

Serving 2cups
Calories 109kcal 5%
Carbohydrates 21g 7%
Protein 3g 6%
Fat 3g 5%
Polyunsaturated Fat 1g 6%
Sodium 66mg 3%
Fiber 5g 20%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.