1. How can I tell when my spaghetti squash is cooked?

The flesh of the spaghetti squash pulls away easily into strands when it’s cooked, and should come off with a fork. If it seems difficult or doesn’t come apart easily, cook it another 1-2 minutes.

2. Can I make this recipe without an Instant Pot?

Sure! The squash can be baked in the oven 40-50 minutes at 400°F or microwaved 10-12 minutes. But the Instant Pot is the fastest and easiest way.

3. How do I store leftover spaghetti squash?

Refrigerate the cooked squash in an airtight container for up to 4 days. If you’re meal-prepping, divide it into individual servings for easy grab-and-go meals.

4. So, can I freeze spaghetti squash?

Yes! If you have sliced cooked spaghetti squash, it freezes well. Transfer it to a freezer-safe container and freeze for up to 3 months. Defrost in the refrigerator overnight, then use.

5. What size Instant Pot do I need?

For this recipe, a 6-quart Instant Pot is ideal. If you have a larger squash, you may need to quarter it or use an 8-quart model.

Instant Pot Spaghetti Squash

Ingredients

Scale

You only need these two things for this wonderful dish:

1 medium spaghetti squash (approximately 2-3 pounds)
1 cup of water

That’s it! This no-frills recipe keeps things simple and lets the natural flavor of the spaghetti squash shine.

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Instructions

Prep the Spaghetti Squash

Slice the spaghetti squash in half placed length sight. (If you have trouble cutting the squash, microwave it for 2 to 3 minutes beforehand to soften the skin a bit.) Use a spoon to scoop out the seeds and stringy pulp.

Set Up the Instant Pot

Add 1 cup of water to the Instant Pot and place the metal trivet in it. Turn your squash halves cut-side up and place them on the trivet.

Pressure Cook

Lock the Instant Pot lid and set the valve to Sealing. Press Manual or Pressure Cook on high pressure and set the timer for 8 minutes.

Quick Release

After cooking time has completed, do a quick release by carefully turning the valve to Venting. Be careful of hot steam as you do this and use a kitchen towel or glove so you don’t burn yourself.

Fluff and Serve

Using tongs, remove the spaghetti squash halves (they’ll be hot!). Scrape the flesh with a fork until it forms noodle-like strands. This is the magic moment when your squash becomes a fabulous, noodle-y substitute!

Notes

How to Serve

The great thing about spaghetti squash is how versatile it is. Here are some serving suggestions to inspire your next meal:

Classic Marinara: Mix your noodles with marinara sauce, a touch of parmesan cheese and fresh basil for an Italian-inspired comfort dish.
Keto Alfredo: Dress it with a creamy, garlicky Alfredo sauce and grilled chicken or shrimp for the ultimate low-carb indulgence.
Asian-inspired: Use soy sauce, sesame oil and your favorite vegetables to stir-fry for a quick, healthy noodle bowl.
Simple and Light: Drizzle with olive oil, lemon juice and a pinch of salt and pepper for a quick side dish.

Author: Susan M
Prep Time: 8 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Pressure Cooked
Cuisine: American
Diet: Gluten Free