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5.0 from 3 votes

Instant Pot Spaghetti Squash

It's easy and quick to make Instant Pot spaghetti squash! Free up your stove while making this super easy vegetable side.

Prep Time
5 mins
Cook Time
5 mins
Inactive time
10 mins
Total Time
21 mins
Servings: 4
Calories: 106 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 medium spaghetti squash (mine was about 3 lbs.)
  • 1 cup water

Instructions

    Cup of Yum
  1. Cut the spaghetti squash in half. Remove the seeds (I just use a spoon to do this).
  2. Add the water to the bottom of the Instant Pot. Place the squash halves in the Instant Pot. You can use the trivet insert, but I don't (it doesn't really make any difference).
  3. Close the IP's lid and set the valve to "sealing". Cook on high pressure for 6 minutes. It will take about 10 minutes for the Instant Pot to get up to pressure. 
  4. Once the countdown has finished, do a quick pressure release. Carefully remove the squash from the Instant Pot. Use a fork to "rake" the squash so it looks like spaghetti. Serve immediately (I always put some butter and salt & pepper on it). 

Notes

  • Depending on the size of your squash, you may need to adjust the timing by a minute or two. Keep in mind that anything much bigger than a 3-pound spaghetti squash may not fit in a 6-qt Instant Pot.
  • This is the Instant Pot that I used to make this recipe.
  • Calorie information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.

Nutrition Information

Calories 106kcal (5%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 106

% Daily Value*

Calories 106kcal 5%

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