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    Home » Instant Pot

    Instant Pot Spaghetti Squash

    April 20, 2020 by Kathleen Leave a Comment

    Jump to Recipe·Print Recipe

    This Instant Pot spaghetti squash recipe is so easy! You will never make spaghetti squash in the oven or microwave ever again! It's simple and comes out perfectly! Spaghetti squash is a delicious side dish as well as a great low carb swap for pasta. You can also use it as a make-ahead meal prep.

    Instant Pot Spaghetti Squash

    HINT: Spaghetti squash is notoriously hard to cut. If you want the flesh to be a bit softer, making it less dangerous to cut, poke it a number of times with a fork or knife, then microwave the entire spaghetti squash for 2-3 minutes. The outer flesh will soften enough for you to cut it in half.

    HINT: Spaghetti squash can be cooked and stored in the fridge for 3-5 days or frozen up to 8 months.

    Cut the spaghetti squash length-wise. Scrape the seeds out and discard.

    Cut spaghetti squash lenghtwise

    Place the cut squash on top of the trivet and add 1 cup of water.

    Cover and seal the pot and set the pressure to high for 7 minutes.

    The pot will take about 10 minutes to come to full pressure. Once the 7 minutes of pressure cooking is complete, cover the top of the Instant Pot with a towel and using a wooden spoon or something similar, do a quick release to let the steam out.

    Voila! Instant Pot spaghetti squash at the ready!

    Let it cool for few minutes, then use a fork to scrape out the "spaghetti".

    Try topping it with traditional spaghetti sauce or turkey Bolognese.

    Instant Pot Spaghetti Squash
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    Instant Pot Spaghetti Squash

    Instant Pot Spaghetti Squash
    Print Recipe
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    • Author: Kathleen

    Ingredients

    Scale

    1 spaghetti squash
    1 cup water

    Instructions

    Slice spaghetti squash lenth-wise, scrap out seeds.
    Add 1 cup water to the Instant Pot.
    Set the trivet in the Instant Pot and add the squash.
    Set on high pressure for 7 minutes, then do a quick release.
    Let cool, then shred squash with fork to make spaghetti strands.

    Notes

    Squash can be cooked ahead of time. Let cool, then portion and refrigerate for 3-5 days or freeze for up to 8 months.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

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