Oh, Instant Pot…how I love thee… It’s true. Remember the days of baking your spaghetti squash in the oven? Those days are OVER! The speed and ease of cooking, combined with the ease of clean-up is a dramatic improvement in my life. I know that sounds crazy but it’s true. Instant Pot spaghetti squash is my new go-to for a low carb pasta fix. It’s also an easy make-ahead or meal prep.
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.
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.Print
Instant Pot Spaghetti Squash
1 spaghetti squash
1 cup water
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.
Squash can be cooked ahead of time. Let cool, then portion and refrigerate for 3-5 days or freeze for up to 8 months.