• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simply Happy Foodie
  • Home
  • Recent Posts
  • Recipes
  • Cookbooks
  • About
    • Privacy Policy
    • Disclosures / Disclaimers / Copyright
    • Contact Me
    • Meet Gizmo, Our Foodie Pug
  • Cook's Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Home
  • Recent Posts
  • Recipes
  • My Cookbook
  • About
  • Cook’s Shop
subscribe
search icon
Homepage link
  • Home
  • Recent Posts
  • Recipes
  • My Cookbook
  • About
  • Cook’s Shop
×
Home » Blog Recipe Posts » Vegetarian

Instant Pot Spaghetti Squash

July 11, 2018 by Sandy 2 Comments

Jump to Recipe

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 on trivet in pressure cooker

 

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!

Instant Pot Spaghetti Squash on white plate with fork

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 ½ 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!

close up of forkful of Spaghetti Squash in green bowl

You might also like my Chorizo Tomato Sauce over Instant Pot spaghetti squash.

 Spaghetti Squash topped with marinara sauce on white plate

Other Instant Pot Vegetables You Might Like

Instant Pot Asparagus
Instant Pot Mashed Cauliflower
Instant Pot Corn on the Cob
Instant Pot Beets

pink banner with test reading follow my Simply Happy Foodie pinterest board

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!

5 from 1 vote
Instant Pot Spaghetti Squash cut in half on trivet in pressure cooker
Print
Instant Pot Spaghetti Squash
Prep Time
5 mins
Cook Time
9 mins
Total Time
24 mins
 

Instant Pot Spaghetti Squash is cooked in your electric pressure cooker and is a healthy and easy way to cook this awesome squash!

Course: Side Dish, Vegetarian
Cuisine: American
Keyword: pressure cooker spaghetti squash
Servings: 6 (5 oz)
Calories: 43 kcal
Author: Sandy Clifton
Ingredients
  • 1 2-3 lb Spaghetti Squash
  • 1 ½ cups Water, for the pressure cooker
Instructions
  1. Cut Squash in half crossways.

  2. Remove seeds.

  3. Put the trivet in the Instant Pot and add the water.

  4. Place the squash halves in the Instant Pot however they fit best.

  5. Close the lid and set the steam release knob to the Sealing position.

  6. Press the Manual (or Pressure Cook) button, and then the +/- button or dial to choose 8 minutes*. High pressure.

  7. When cook cycle ends, turn off the pot and do a Quick Release of the steam.

  8. When all of the steam is out and the pin in the lid has dropped, carefully open the lid facing it away from you.

  9. Carefully remove the squash, using tongs, and place it in a bowl to cool a bit.

  10. Use a fork to gently scrape the flesh (spaghetti) out and put it in a bowl.

  11. Use in your favorite recipe!

Recipe Notes

Larger or smaller squashes may need more or less time. If you like a crunchier result, shorten the cook time by a minute or two. You may need to experiment a little to get your perfect tenderness. If you aren't sure, just cook one half of the squash first and use that as a test.

More Vegetarian

  • baked herbed onions
    Herb Baked Sweet Onions
  • Slow Cooker Garlic Herb Potatoes in a black bowl
    Slow Cooker Garlic Herb Potatoes
  • Fresh Homemade Guacamole on a chip in hand
    Fresh Homemade Guacamole
  • Spinach Mushroom Orzo in a skillet
    Spinach Mushroom Orzo

Sharing is caring!

3253 shares
  • Tweet
  • Share

My Instant Pot Cookbook is Here!

Instant Pot Cookbook Cover

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Cassie

    July 10, 2018 at 11:12 pm

    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!

    Reply
    • Sandy

      July 10, 2018 at 11:14 pm

      Hi Cassie! I know, right?! This is a great technique! Thanks for the review, and stay cool down there!

      Reply

Primary Sidebar

Hi there! I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

Sandy wearing a black shirt and a red apron

More about me →

Reader Favorite Recipes

  • Easy Slow Cooker Meatloaf on a white plate garnished with parsley
    Easy Slow Cooker Meatloaf
  • Air Fryer Rib Eye Steak
    Air Fryer Rib Eye Steak
  • Slow Cooker Cheesy Scalloped Potatoes
    Slow Cooker Cheesy Scalloped Potatoes
  • Short Ribs over mashed potatoes on a black plate next to a bunch of fresh parsley
    Instant Pot Short Ribs

More favorites

Footer

↑ back to top

Copyrighted Content
This website and its contents are the copyright of Simply Happy Foodie LLC – © 2016-2025.  All rights reserved.

Disclaimers

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

About

  • About
  • Contact
  • Meet Gizmo, Our Foodie Pug

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
Instant Pot Spaghetti Squash