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Instant Pot Spaghetti Squash is so fast and easy to cook. Spaghetti Squash is a versatile vegetable, and is often used to replace pasta in low carb and Keto diets. Pressure cooker spaghetti squash is a healthy and easy way to cook this awesome veggie!
Instant Pot Spaghetti Squash
A few years ago, I was on a very healthy eating regime and working on shedding some extra pounds. I ended up going Paleo for about 6 months. It really helped me lose the last 23 pounds, and was a great learning experience.
On my Paleo journey is when I learned about the Instant Pot. I thought it would be a perfect appliance to help me cook meat and some veggies in a healthier way. And I have used it ever since!
I also learned was what a spaghetti squash was. Oh boy was that life changing for me! I used to make a lot of meatballs, and my own sauces, so to be able to put them over spaghetti squash instead of pasta was amazing! So healthy and delicious!
To make spaghetti squash in the Instant Pot, start with cutting the squash in half. I do so across the diameter as both halves fit in the pot better. Scrape out the seeds with a spoon and discard (or roast them like pumpkin seeds!).
Then put 1 1/2 cups of water into your pot, then the trivet, and put the squash halves on the trivet. Then put the lid on and cook on High pressure. Then use a fork to scrape out that wonderful Instant Pot Spaghetti Squash!
Speaking of moderation, you might like to pair the spaghetti squash with my Garlic Parmesan Cream Sauce! It’s decadent and so good! It’s a little healthier because you are having it over a veggie!
You might also like my Chorizo Tomato Sauce over Instant Pot spaghetti squash.
Other Instant Pot Vegetables You Might Like
Instant Pot Asparagus
Instant Pot Mashed Cauliflower
Instant Pot Corn on the Cob
Instant Pot Beets
If you make this Instant Pot Spaghetti Squash recipe, please let me know! Leave a comment with a star rating below. I would love to know how it worked for you!
Instant Pot Spaghetti Squash
Ingredients
- 1 2-3 lb Spaghetti Squash
- 1 ½ cups Water, for the pressure cooker
Instructions
- Cut Squash in half crossways.
- Remove seeds.
- Put the trivet in the Instant Pot and add the water.
- Place the squash halves in the Instant Pot however they fit best.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Manual (or Pressure Cook) button, and then the +/- button or dial to choose 8 minutes*. High pressure.
- When cook cycle ends, turn off the pot and do a Quick Release of the steam.
- When all of the steam is out and the pin in the lid has dropped, carefully open the lid facing it away from you.
- Carefully remove the squash, using tongs, and place it in a bowl to cool a bit.
- Use a fork to gently scrape the flesh (spaghetti) out and put it in a bowl.
- Use in your favorite recipe!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so easy and the squash cooked way faster than how I was making it in the oven. Points for not having to turn on the oven in this Utah heat!
Hi Cassie! I know, right?! This is a great technique! Thanks for the review, and stay cool down there!