Easy Instant Pot Spaghetti Squash

Cooked Instant Pot spaghetti squash served with sauce and herbs

Easy Instant Pot Spaghetti Squash

A quick and healthy alternative to pasta, cooked perfectly in the Instant Pot, featuring delightful strands of spaghetti squash.

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Prep Time 10

Cook Time 17

Total Time 27

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 90

Ingredients Method Notes

Ingredients

For the Spaghetti Squash

1 medium spaghetti squash (about 2-3 pounds) Choose a firm squash with a vibrant yellow hue.
1 cup water

For Serving

to taste salt
to taste black pepper
olive oil or butter (optional) Grass-fed butter or high-quality olive oil for a buttery flavor.
Parmesan cheese or nutritional yeast (optional) Use nutritional yeast for a dairy-free option.

Method

Preparation

Start by cutting the spaghetti squash in half lengthwise. Using a spoon, scoop out the seeds and any stringy bits from the center.
Pour 1 cup of water into the inner pot of your Instant Pot.
Place the metal trivet over the water in the Instant Pot.
Position the squash halves cut-side up on the trivet.
Close the Instant Pot lid securely and set the valve to "Sealing." Select the "Manual" setting and set the timer for 7 minutes on high pressure.

Cooking

Once the cooking cycle ends, allow the pressure to naturally release for 10 minutes.
Carefully switch the valve to "Venting" to release any remaining pressure.
Open the lid and check if the squash strands pull away easily with a fork. If needed, cook for an additional minute under high pressure.

Serving

Once cooked and fluffed, season the squash with salt, pepper, and a drizzle of olive oil or butter. Top with Parmesan or nutritional yeast if desired.
Serve topped with homemade marinara sauce or grilled chicken for extra protein. Enjoy!

Notes

You can cook multiple squashes at once for meal prep. Leftover spaghetti squash can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.