This Instant Pot Spaghetti Squash takes very little time to cook versus the oven method. I love to cook this for a quick side dish or lunch!
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How to Choose and Store Squash
The squash should:
- Be firm, and free of cracks or soft spots
- Feel heavy compared to its size
- Firm, rounded stem
- Store the whole squash in a cool, dry place for up to three months
- Refrigerated for up to two weeks
- Tightly wrapped in plastic wrap if raw and cut up in pieces in refrigerator
Prep the raw squash
Cut the stem off the top of the squash, and the very bottom of the squash. The squash can be difficult to cut so be sure to choose a large chef’s knife. Cut the spaghetti squash in half lengthwise. This can be difficult, but I generally start in the middle to cut down one side. I’ll make a second cut on the same line to do the other half.
You can also cut the squash in half width-wise. Another option would be to leave whole, and you would have to cut at least a half dozen slits in the squash to release pressure while cooking.
Scoop out the seeds and pulp from each half of the squash. I like to cut my squash in sections to cook then clean out the pieces.
Cooking the spaghetti squash
Place rack in the bottom of your Instant Pot. Pour in one cup of water. I use a 6-quart so if using a larger model be sure to put in the required minimum amount of water required for your model. Place your squash in the pressure cooker.
If you halved or cut your squash into pieces then you should cook on high pressure for 6 minutes. Or, if you would like it softer then cook on high pressure for 8 minutes.
If you left your squash whole with about a dozen slits in it then cook on high pressure for 15 minutes.
For either of the above, once the cooking time is complete then follow with a quick release.
Once the cooking is complete scrape out the flesh, and serve immediately. It can be stored for up to one week in an airtight container. I love to add a little butter, olive oil, Parmesan or Feta cheese, and some fresh cracked pepper to eat for a quick lunch. This is also a great low-carb substitute for pasta for spaghetti dinner.
If you enjoyed this you might like Instant Pot Red Cabbage, Instant Pot Omelette Bites, or Instant Pot No-Fail Buffalo Chicken Meatballs!
Instant Pot Spaghetti Squash
Ingredients
- 1 3 lb spaghetti squash cut in pieces, with seeds and pulp removed
- 1 cup water for cooking or the minimum amount for your model pressure cooker
Instructions
- Cut stem and bottom end off of squash. Cut in half or pieces, remove seeds and pulp.
- Add rack to inside of Instant Pot with a cup of water (or the minimum amount of water for your model).
- Cook for 6 minutes on high pressure then follow with a quick release.
Other Options for Cooking
- To cook whole remove stem, and make about a dozen slits in the spaghetti squash. Cook on high pressure for 15 minutes then follow with a quick release.
I’m the writer, photographer, recipe developer, and one of the many taste tester’s at Monday is Meatloaf. I live in a sleepy Florida town on the out-skirts of the Tampa Bay metro area. Growing up I got the opportunity to see a lot of great family cooks in action, but I didn’t delve into the culinary world until later. My blog focuses on simple cooking techniques that maximize flavor across a variety of cooking disciplines that are totally do-able for the home cook.
