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spaghetti squash noodles

Instant Pot spaghetti squash

This Instant Pot spaghetti squash is ready in just 20 minutes! Spaghetti squash in the pressure cooker is the best way to make quick, perfect spaghetti squash every time.

Course Other, Side Dish
Cuisine American
Keyword instant pot, pressure cooker, vegan, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 whole squash
Calories 42 kcal
Author Trish Bozeman

Ingredients

  • 1 2-3lb spaghetti squash
  • 1 cup water

Instructions

  1. Cut the spaghetti squash in half length wise. Scoop out the seeds and soft flesh with a large spoon.

  2. Place the 1 cup water along with the Instant Pot trivet insert or steamer basket. Place the spaghetti squash side by side, face up in the Instant Pot.

  3. Close the lid and make sure the sealing valve is set to sealing. Pressure cook on high pressure for 7 minutes.

  4. When the timer goes off, manually release the pressure. When the float valve pin drops, remove the lid and let the spaghetti squash cool for a couple of minutes before removing.

Recipe Notes

It will take the Instant Pot approximately 10 minutes to come to pressure and 3 minutes to release pressure. With the added cook time of 7 minutes, the total cook time (closed lid time) is 20 minutes.

Nutrition Facts
Instant Pot spaghetti squash
Amount Per Serving (1 squash)
Calories 42 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 13mg1%
Carbohydrates 1g0%
Sugar 1g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.