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instant pot spaghetti squash

Instant Pot Spaghetti Squash

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This Instant Pot spaghetti squash recipe delivers tender, spaghetti-like strands with minimal prep and cleanup. A simple, reliable method that works every time.
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Prep Time 10 minutes
Cook Time 8 minutes
Pressure Release Time 10 minutes
Total Time 28 minutes
Servings: 4
Course: Main Course, Side Dish, Vegetable Recipes
Cuisine: American, Mediterranean
Calories: 42
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium spaghetti squash (about 2 to 3 pounds)
  • 1 cup water
  • Olive oil, to taste (optional for serving)
  • Salt, to taste (optional for serving)
  • Black pepper, to taste (optional for serving)

Equipment

Method
 

  1. Prepare the squash
    Wash the spaghetti squash. Using a sharp knife, carefully cut it in half lengthwise. Scoop out and discard the seeds.
  2. Add water to the Instant Pot
    Pour 1 cup of water into the Instant Pot inner pot. Place the trivet or steamer rack inside.
  3. Arrange the squash
    Place the squash halves cut-side up on the trivet. Do not stack if possible.
  4. Pressure cook
    Secure the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes.
  5. Release pressure
    Perform a quick release for firmer strands or allow a 5-minute natural release for slightly softer texture. Carefully open the lid.
  6. Shred the squash
    Use tongs to remove the squash halves. Let them rest for 1 to 2 minutes, then use a fork to gently scrape into spaghetti-like strands.
  7. Serve
    Season as desired or use as a base for sauces and toppings.

Nutrition

Calories: 42kcalCarbohydrates: 10gProtein: 1gFiber: 2g

Notes

  • Whole squash option: You can cook the squash whole, but cooking time increases and texture is softer. Halving gives better control.
  • Avoid sogginess: Do not add extra water beyond 1 cup.
  • Texture control: Shorter release = firmer strands; longer release = softer strands.

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