How To: Easy Instant Pot Spaghetti Squash

Spaghetti Squash. A super easy and filling swap if you’re trying to cut back on carbs. I love how well it works with a variety of flavors. What I don’t love? That it can take a solid hour to cook in the oven and it’s no joke to cut in half. Enter, the game changing instant pot.

Using this method lets you cook the squash whole (holla for no breaking knives trying to cut it), cut down on time, and even makes the strands easier to get out.

Instant Pot Spaghetti Squash. Save time and your knives by cooking your squash whole in the Instant Pot. This method makes the popular low carb swap crazy easy.

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Easy Instant Pot Spaghetti Squash
Instant Pot Spaghetti Squash. Save time and your knives by cooking your squash whole in the Instant Pot. This method makes the popular low carb swap crazy easy.
Instant Pot Spaghetti Squash. Save time and your knives by cooking your squash whole in the Instant Pot. This method makes the popular low carb swap crazy easy.
Prep Time 5 minutes
Cook Time 25 minutes (+ time to come to pressure)
Passive Time 5 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes (+ time to come to pressure)
Passive Time 5 minutes
Servings
servings
Ingredients
Instant Pot Spaghetti Squash. Save time and your knives by cooking your squash whole in the Instant Pot. This method makes the popular low carb swap crazy easy.
Instructions
  1. Place the trivet in the liners of your instant pot. Pour in the water and place the squash on the trivet. Close the lid and set your IP to Sealing. Select Manual, high pressure, for 25 minutes. When the cook time has completed, Natural Release for a few minutes and then Quick Release the remaining pressure (if water spurts out when Quick Releasing, Natural Release for a few more minutes).
  2. When the pressure has been released, remove the Instant Pot lid. Let the squash cool for a few minutes until you can handle it. Cut the squash in half (it will cut like butter). Scrape out the inner seeds. Then break up the strands with a squash. The squash skin will peel off easily so no "spaghetti" is wasted.
  3. Serve with your favorite sauce or even as is with a little salt and pepper. Store in the refrigerator in an airtight container for up to 5 days.
Recipe Notes

My squash was 3 pounds, if yours is larger or smaller you will want to adjust your cook time slightly.

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2 thoughts on “How To: Easy Instant Pot Spaghetti Squash”

    • Same here! Not to mention the amount of times I’ve almost lost a finger trying to cut the squash in half :). I hope you love this method as much as I do!

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