Easy Spaghetti Squash in Instant Pot

Learn how to cook spaghetti squash fast with this easy Instant Pot method, plus bonus tips for cutting spaghetti squash and plenty of sauce options to load on top!

I was late to the Instant Pot party, but once I finally caved and bought one (this is the one I have), I now understand why everyone loves the Instant Pot so much!

While I do make plenty of yummy Instant Pot meals, one of my favorite things to do with the Instant Pot is prepare all sorts of ingredients. Now I regularly make big batches of things, like Instant Pot Beans, Instant Pot Rice, and I even cook Whole Chickens in the Instant Pot!

The Instant Pot is also great for easy sides, like Steamed Veggies, Baked Potatoes, and Cilantro Lime Rice.

Another one of those easy sides? Spaghetti squash in the Instant Pot!

HOW DO I COOK SPAGHETTI SQUASH?

Learning how to cook spaghetti squash is a basic kitchen skill and one that I think many people get stumped on BECAUSE of those long strands.

• You can’t cube it.
• Pureeing it would be weird.
• And spaghetti squash tends to be too big to roast whole and stuff and then eat as an individual serving.

So that’s why I’m showing you how to cook spaghetti squash in the Instant Pot. It’s SO easy, super fast, and you get perfect spaghetti-like strands every time!

HOW TO CUT A SPAGHETTI SQUASH

How you cut spaghetti squash makes a difference in how the spaghetti squash turns out, so let’s talk about it.

First, there are two ways to do it:

• In half from top to bottom, stem to base.
• In half around the middle.

If you use your sharp knife to cut the spaghetti squash from top to bottom, your strands of squash will be short. They’ll still look like spaghetti, but no one will be twirling them around their forks at the dinner table.

If you cut spaghetti squash in half around the middle, you get long, luscious strands of spaghetti squash. And that’s what we want.

• Once you cut your squash in half (around the middle!), use a large spoon to scoop out the seeds.
• If you’re diligent about reducing food waste, save the flesh you scooped out for homemade chicken stock using kitchen scraps.
• You can then clean and roast the seeds, similar to how you would roast pumpkin seeds!
• With your spaghetti squash cut and cleaned, you’re ready to learn how to cook spaghetti squash!

HOW TO COOK SPAGHETTI SQUASH IN THE INSTANT POT

Cooking spaghetti squash takes only 7 minutes in the Instant Pot under high pressure. A quick pressure release ensures you don’t turn your strands into mush.

Step 1. Place the trivet inside the Instant Pot. Pour the water inside.

Step 2. Cut the spaghetti squash in half, around the middle, and scoop out the seeds. Set aside if you’re making chicken stock from kitchen scraps or roasting the seeds.

Step 3. Place the two halves of spaghetti squash inside the Instant Pot. It doesn’t matter how you place them (i.e. facing each other or not), so long as you have enough room to close and seal the Instant Pot.

Step 4. Turn the pressure knob to “seal”, adjust the pressure setting to “high” and set the timer for 7 minutes.

Note: For an extra-large spaghetti squash, you may need 2-3 additional minutes.

Step 5. When the timer beeps, carefully turn the pressure knob to “release” to use the quick pressure release method.

Step 6. Carefully remove the hot squash from the Instant Pot and set it aside, upside down, to cool, for 10-15 minutes.

Step 7. When the squash is cool enough to handle, use a fork to gently pull the spaghetti-like strands of squash from the shell. Serve warm with either butter and salt and pepper, or top with your favorite pasta sauce!

Store any leftover spaghetti squash in an airtight container in the refrigerator for up to 4 days. It may release additional water as it cools.

COOKING SPAGHETTI SQUASH RECIPE TIPS

I’ve been cooking spaghetti squash in Instant Pot a lot recently, since we’re eating way more vegetables after completing the Whole30, and I’ve noticed that there can be some variation in the texture of your spaghetti squash if you change a few variables.

Here’s what I’ve learned:

• 7 minutes cooking on high pressure + quick pressure release = perfect texture spaghetti noodles.
• 7 minutes cooking on high pressure + natural pressure release = very soft spaghetti noodles.
• If you’re not going to be in the kitchen right away to quickly release the pressure, I recommend reducing the time to 5 or 6 minutes to allow for the extra cooking during the natural pressure release. I still don’t recommend using natural pressure release at all, but this way you buy yourself a minute or two if you’re in another room folding laundry or changing a diaper.
• The spaghetti squash will be VERY hot, too hot to handle right away. I recommend using oven mitts or tongs to remove the squash from the Instant Pot. Set it aside to cool slightly (about 15 minutes).
• Spaghetti squash has a lot of liquid (like watermelon), and it can make your meal a bit watery, so I recommend letting the squash halves cool upside down on a baking sheet lined with a cooling rack. This will give air circulation for the squash to cool, and gravity will pull out some of the extra liquid to collect in the baking sheet.

HOW DO I COOK SPAGHETTI SQUASH IN THE OVEN?

If you’re not sold on the Instant Pot method, here’s how to bake spaghetti squash in the oven instead. Roasting spaghetti squash is super easy, it just takes a bit more time.

Step 1. Preheat the oven to 375F.

Step 2. Cut the spaghetti squash in half, around the middle, and scoop out the seeds. Set aside if you’re making chicken stock from kitchen scraps or roasting the seeds.

Step 3. Place the spaghetti squash halves cut side down in a 13×9 baking dish. Pour 1 cup of water into the dish. You can also use a rimmed baking sheet lined with foil and skip the water. Rub a little bit of olive oil on the inside of the squash and sprinkle with salt.

Step 4. Roast spaghetti squash in the oven until the spaghetti squash strands are soft and flake away easily with a fork, for about 45 minutes. A larger squash may take a bit longer, and a smaller squash may take less time.

Step 5. Remove the roasted spaghetti squash from the 13×9 pan and cool upside down on a rack, until cool enough to handle.

SPAGHETTI SQUASH FOR SPAGHETTI OR OTHER MEALS

Whether you make spaghetti squash for spaghetti or other meals, it’s an easy, yummy way to add another veggie to your plate!

Here are my favorite ways to serve it:

SPAGHETTI SQUASH FAQS

MORE SIMPLE INSTANT POT VEGGIES AND SIDES