Instant Pot Spaghetti Squash (Whole or Cut In Half)
This post may contain affiliate links (disclosure).
If you’ve ever wondered how to turn spaghetti squash into a delicious pasta substitute without spending hours in the kitchen, the Instant Pot is your answer! In just minutes, this bright yellow squash transforms into tender, spaghetti-like strands that are perfect for soaking up your favorite sauces. Whether you’re cutting carbs or simply want a nutritious meal, Instant Pot spaghetti squash is a must-try!
Spaghetti squash is the perfect, healthy, paleo, gluten-free, low carb and low calorie alternative to regular pasta. And thanks to the magic of the Instant Pot, its super easy and fast to make!
Why You’ll Love Instant Pot Spaghetti Squash
- Quick and Easy: The Instant Pot makes cooking spaghetti squash fast and effortless. No need to spend an hour baking it in the oven—just set the pressure cooker and let it do the work!
- Healthy Alternative: Spaghetti squash is a great low-carb, gluten-free substitute for pasta, making it perfect for those following keto, paleo, or gluten-free diets. It’s packed with vitamins and nutrients but low in calories.
- Versatile: Spaghetti squash is incredibly versatile and pairs well with a variety of sauces and toppings. From classic marinara to creamy Alfredo or even pesto, it complements any flavor profile.
- Minimal Ingredients: With only two ingredients—spaghetti squash and water—this recipe couldn’t be simpler. It’s perfect for a quick side dish or as the base for a more elaborate meal.
- Perfect Texture: Cooking the squash in the Instant Pot guarantees a tender, spaghetti-like texture without the risk of overcooking or turning mushy. The strands come out perfectly every time!
If you’ve stared at those big canary-yellow spaghetti squash in the produce aisle and wondered how on earth it could be transformed into anything resembling spaghetti, your Instant Pot will allow you perform culinary alchemy. No spiralizers or other gadgets needed – and you’ll save time and the risk of slicing your finger!
Ingredients For Instant Pot Spaghetti Squash
- Spaghetti Squash – The star of the dish, providing a low-carb, gluten-free alternative to pasta.
- Water – Used in the Instant Pot to create steam, which cooks the spaghetti squash to tender perfection.
Kitchen Tools You Need To Make Instant Pot Spaghetti Squash
- Instant Pot – The key tool for cooking the spaghetti squash quickly and easily.
- Knife – For cutting the spaghetti squash in half (optional if cooking whole).
- Cutting board – To safely cut the squash if halving it.
- Trivet – Used to elevate the spaghetti squash above the water in the Instant Pot.
- Fork – For shredding the cooked squash into spaghetti-like strands.
And, I know you’re wondering – does it taste like spaghetti? Well, yes….and no. Once it’s cooked in your Instant Pot, the yellow flesh of this squash will separate into long thin, spaghetti-like strands. The texture is like angel hair pasta — tender and chewy, and a bit fragile. The flavor is very mild, almost bland, just like pasta is – the perfect base for any Italian or Asian dish using pasta or noodles. It’s nothing like the flavor of acorn or butternut squash. That said, even though Mother Nature has given this squash some spaghetti-like attributes, it is still a squash. It looks like pasta, has a texture like pasta, and a similar taste, but it’s probably not going to fool anyone. The good news is that once you’ve served Instant Pot Spaghetti Squash, both you, and your kids, want it again and again.
How To Make Instant Pot Spaghetti Squash
- If you prefer, carefully cut the spaghetti squash in half and remove the seeds with a spoon. You can also cook it whole if cutting is difficult.
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Add the spaghetti squash (cut side up, if halved) onto the trivet.
- Close the Instant Pot lid and set the valve to the “Sealing” position.
- Press the “Pressure Cook” or “Manual” button:
- For halved spaghetti squash: Set the timer to 15 minutes on high pressure.
- For whole spaghetti squash: Set the timer to 25 minutes on high pressure.
- Once the cooking time is complete, perform a quick release (QR) to release the steam.
- Carefully remove the squash using the trivet handles. Use a fork to scrape the squash into spaghetti-like strands.
- Serve with your favorite sauce or toppings, and enjoy!
Serving Suggestions for Instant Pot Spaghetti Squash
- Toss the spaghetti squash with marinara sauce and meatballs for a low-carb alternative to spaghetti and meatballs.
- Mix with a creamy Alfredo or garlic butter sauce for a rich and indulgent meal.
- Add basil pesto, campari tomatoes, and grilled chicken strips for a fresh, light, and flavorful dish.
- Use the spaghetti squash as a base for stir-fry dishes by mixing in sautéed vegetables and your favorite protein like air fry chicken breast.
- Top it with shredded cheese, olive oil, and fresh herbs for a simple yet delicious side dish.
Recipe tips: If you cut the squash in half before putting it into the Instant Pot, it will cook faster (just 15 minutes) than if you leave it whole (25 minutes). Plus, you can use the seeds just like pumpkin seeds – roasted as a low-carb snack, or tossed on a salad. Spaghetti squash can sometimes be a challenge to cut though, so if you have trouble cutting it, just throw it in whole :)
Variations and Substitutions
- Roasted Garlic and Parmesan: After cooking the spaghetti squash, toss it with roasted garlic, olive oil, and freshly grated Parmesan cheese for a savory twist.
- Spaghetti Squash “Carbonara”: For a low-carb take on carbonara, mix the shredded spaghetti squash with crispy bacon, a beaten egg, and Parmesan cheese for a creamy, indulgent dish.
- Herb and Lemon: Brighten up the squash by tossing it with lemon juice, fresh parsley, and a touch of olive oil. This fresh, light version pairs well with fish or chicken.
- Add Protein: Make the dish heartier by adding grilled chicken, shrimp, or ground turkey. This turns the spaghetti squash into a full, satisfying meal.
- Mexican Style: For a flavor-packed variation, top the spaghetti squash with salsa, avocado, black beans, and shredded cheese for a Mexican-inspired dish.
There are so many good things about this Instant Pot Spaghetti Squash, that you might be tempted to never cook “real” spaghetti again. Spaghetti squash is paleo. It’s gluten-free. It’s low calorie and low-carb – a cup has only 40 calories and 10 grams of carbs, compared to wheat pasta, which has 200 calories and 40 grams of carbs!
And, spaghetti squash has nutritional benefits way beyond regular old spaghetti – it’s a good source of vitamin A, beta carotene, folic acid, calcium, potassium, magnesium, and niacin , and has 2 grams of fiber per cup. All of that, and it tastes great, too. Instant Pot spaghetti squash – an easy, guilt-free way to enjoy your favorite pasta meals!
Storage and Reheating
- Storing Leftovers: After cooking, allow the spaghetti squash to cool completely. Store it in an airtight container in the refrigerator for up to 4 days.
- Freezing: Spaghetti squash freezes well! Place the cooked and shredded squash in freezer-safe bags or containers and store in the freezer for up to 3 months. To thaw, transfer it to the fridge overnight.
- Reheating: Reheat leftover spaghetti squash in the microwave for 1-2 minutes or on the stovetop in a pan over medium heat. Add a little water or olive oil if needed to prevent drying out. Avoid reheating multiple times as it can become mushy.
Frequently Asked Questions
Can I cook the spaghetti squash without cutting it?
Yes, you can cook the spaghetti squash whole in the Instant Pot. It will take about 25 minutes on high pressure, and once cooked, it will be much easier to cut and remove the seeds.
How do I know if my spaghetti squash is done?
The spaghetti squash is done when you can easily pierce the skin with a fork, and the flesh easily separates into strands when scraped with a fork. If it’s still firm, you can pressure cook it for a few more minutes.
What’s the best way to store leftover spaghetti squash?
Store leftover spaghetti squash in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months in a freezer-safe container or bag.
Can I cook spaghetti squash in the Instant Pot without a trivet?
It’s best to use a trivet in the Instant Pot to elevate the squash above the water. This prevents the squash from sitting in the water and becoming soggy. If you don’t have a trivet, you can use a heatproof rack or dish to keep it above the water.
What can I serve with spaghetti squash?
Spaghetti squash pairs well with a variety of sauces, such as marinara, Alfredo, or pesto. You can also top it with sautéed vegetables, grilled chicken, or even serve it as a side with steak or seafood for a balanced meal.
Like these yummy meatballs that are served with the spaghetti squash on this picture? They are cooked in the Instant Pot too! Check out my Instant Pot meatballs recipe for amazingly juicy and tender meatballs, you’ll love them!
If you like Instant Pot spaghetti squash, you will also love these easy Instant Pot recipes:
Instant Pot Egg Roll In A Bowl – this is a perfect low-carb one-pot meal! Tastes like the egg roll without a wrapper :)
Instant Pot Brussels Sprouts – perfectly cooked in minutes! So bright green, healthy and delicious!
Instant Pot Bone Broth – transform leftover chicken bones into the ultimate health food!
Instant Pot Sweet Potatoes – perfectly cooked and so soft and tender! This is the best way of cooking sweet potatoes ever!
Instant Pot Salsa Chicken – this is a meal prep staple, as you can eat it so many different ways! Also awesome served over the spaghetti squash :)
Instant Pot Spaghetti Squash
Recipe Video
Ingredients
- 1 spaghetti squash
- 1 cup water
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Trivet rack with handles
Instructions
- Cut the spaghetti squash in half and remove the seeds.
- Pour water in the Instant Pot and add spaghetti squash (cut side up). Close the lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 15 minutes on High pressure.
- When the Instant Pot is done cooking, quick release (QR) the steam. Using a fork, shred the spaghetti squash into pasta-like strands.
Notes
Nutrition
