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A halved and pulled cooked spaghetti squash sprinkled with parsley and a bowl of Parmesan cheese nearby
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Instant Pot spaghetti squash

Instant Pot spaghetti squash comes out perfectly tender with fluffy strands every time – and only takes 15 minutes at pressure! This makes a great low-carb side dish or base for a complete meal.
Prep Time2 minutes
Cook Time15 minutes
Additional Time15 minutes
Total Time32 minutes
Yield: 2 servings

Ingredients

  • 1 medium spaghetti squash
  • 1 cup water

Instructions

  • Pierce the spaghetti squash several times with a sharp knife to allow it too vent while cooking.
  • Place your trivet in the Instant Pot insert. Add 1 cup of water to the bottom of the Instant Pot. Place the spaghetti squash on top of the trivet.
  • Seal the pot and set to cook at high pressure for 15 minutes. (If you have a large squash, increase the cook time to 18 minutes.) When the cook time is up, do a quick release for the pressure.
  • Once the pressure has dropped and the pot is safe to open, carefully remove the spaghetti squash (it will be hot).
  • Once cool enough to handle, cut the spaghetti squash in half lengthwise. Remove the seeds and pulp from the middle of each squash half and discard. Use a fork to pull the strands from the squash. Serve hot.

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Notes

You don’t need to cut the spaghetti squash in half. It will cook through evenly in the Instant Pot and then be infinitely easier to cut open. (And removing the seeds and pulp after it’s cooked really isn’t difficult.)
Easy seasoning ideas for spaghetti squash:
  • Season simply with some olive oil, salt and pepper and a sprinkle of grated Parmesan cheese. Add some fresh chopped parsley if you’ve got it.
  • Make a quick sauce on the stove with some olive oil, garlic, capers, salt, pepper and white wine. Add toasted pine nuts for some crunch.
  • Mix in some pesto with the warmed spaghetti squash strands for a quick flavor boost.
  • Top with chopped olives, halved cherry tomatoes, crumbled feta cheese and fresh basil. Drizzle with olive oil and balsamic vinegar.
  • Or use this squash as a base for a lemony garlic sauce, a creamy white sauce or a chunky tomato sauce (or just some warmed up marinara sauce).
Ways to use cooked spaghetti squash:
  • Use in place of spaghetti noodles for a spaghetti dinner night or spaghetti and meatballs.
  • Make a low-carb substitute for linguine in dishes like chicken Alfredo or with a vodka sauce.
  • Use as the base with a creamy chicken recipe to help soak up some of the sauce.
  • Build spaghetti squash boats for dishes like lasagna or Italian chicken or even tacos or a saucy Indian butter chicken.
How to store leftover spaghetti squash: 
  • Scrape the noodles from the squash and place in a bowl or container with a lid and keep, covered, in the refrigerator for up to 5 days.
  • You can also go ahead and stuff the squash or make your squash boat and then keep the whole thing, covered with aluminum foil, in the fridge for 3-4 days. Place it on baking sheet in the oven at 350, still wrapped in foil, for 20 minutes to start to warm through. Unwrap from the foil and bake until it’s completely warmed through, another 5-15 minutes depending on the size.

Nutrition

Serving: 1serving | Calories: 129kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 91mg | Fiber: 7g | Sugar: 12g
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