Instant Pot Spaghetti Squash

My favorite way to cook spaghetti squash is in the Instant Pot. It's quick, simple, and pretty hands off. Scrape out the strands of spaghetti squash and use in your favorite recipe.

Course Staples

Cuisine American

Keyword instant pot, low carb, pressure cooker

Prep Time 5

Cook Time 7

Additional Time 15

Total Time 27

Servings whole spaghetti squash

Calories 32kcal

Author Karly Campbell

Equipment

Ingredients

1 medium spaghetti squash about 3 pounds

Instructions

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.

Notes

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.

Nutrition