INSTANT POT SPAGHETTI SQUASH is an easy low carb option for dinner. The spaghetti squash cooks in no time and can be used in a number of ways! If you haven’t tried spaghetti squash yet, I encourage you to give it a shot!
I don’t share a ton of Instant Pot recipes here, becuase I mostly use my Instant Pot for the basics like making boiled eggs (for my keto deviled eggs!) or cooking up a bunch of chicken to shred for other recipes (like avocado chicken salad).
Another thing that I find myself using the pressure cooker for is SPAGHETTI SQUASH! It’s a brilliant way to cook up that hard chunk of squash fairly quickly and easily! I love that it makes it a bit easier for me so we can have spaghetti squash more often.
How to cook spaghetti squash:
First, you’ll want to carefully cut your spaghetti squash in half. The outside is very hard, so do be sure to use a sharp knife, some muscle, and a lot of caution. I find that cutting through one end, flipping, and cutting through again is the easiest. I work one end at a time until I’m all the way around the squash.
Use a spoon (or your hand!) to scoop out all of the seeds.
If you don’t have an Instant Pot, you’ll need one. Grab one here through my affiliate link:
Add the trivet to the Instant Pot, pour in some water, and place your squash on the trivet.
If you have a very large spaghetti squash, you’ll likely not be able to fit both halves in your Instant Pot at the same time. This isn’t a big deal since it cooks fairly quickly and is easy to do two batches.
Close the Instant Pot, set the vent to sealing, and cook on high pressure for 7 minutes.
Quick release the pressure and carefully remove the squash from the Instant Pot using tongs.
Use a fork to scrape out strands of spaghetti squash.
How to scrape out spaghetti strands from a spaghetti squash:
The key to getting long strands of squash that look like spaghetti noodles is all in the direction in which you scrape!
Use a fork and scrape the squash from one short side to the other. It’s a bit counter-intuitive as you’d think scraping the longer direction is how you’d get the long strands, but that will you give small pieces of squash.
Is spaghetti squash keto:
Spaghetti squash can be a good choice for a keto or low carb diet when eaten in moderation.
A 1-cup serving contains 7 grams of carbs and 1.5 grams of fiber.
Spaghetti squash is a low calorie food and can be a very healthy option. To make it more keto-friendly, add a sauce with fat, such as my keto Alfredo sauce.
Easy spaghetti squash recipes:
These spaghetti squash breadsticks have been calling my name lately.
I’m also anxious to try this spicy tomato spaghetti squash recipe!
- 1 medium spaghetti squash, about 3 pounds
- Use a sharp knife to carefully cut the spaghetti squash in half.
- Remove the seeds from the squash using a spoon or your hands.
- Add the trivet to your Instant Pot and add 1 cup of water.
- Place the spaghetti squash in the Instant Pot. If both halves do not fit at the same time, you'll have to cook them separately. The lid must fully seal with the squash in the pot.
- Close the lid, set vent to sealed, and cook on high pressure for 7 minutes.
- When the Instant Pot finish cooking, manually release the pressure carefully.
- Once pressure has fully released, remove the lid and use tongs to remove the squash.
- To shred the squash into long spaghetti-like strands, use a fork to scrape the squash widthwise.
This squash can be tossed with garlic butter and eaten as is, or used in any number of spaghetti squash recipes such as my spaghetti squash casserole.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 32 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 22mg Carbohydrates: 7g Net Carbohydrates: 5.5g Fiber: 1.5g Sugar: 3g Sugar Alcohols: 0g Protein: 1g