Instant Pot Spaghetti Squash has revolutionized how we prepare this incredibly versatile and healthy vegetable. If you’re looking for the absolute fastest, easiest, and most reliable method to cook spaghetti squash, look no further than your electric pressure cooker. This recipe delivers perfectly tender, noodle-like strands every time, serving as an exceptional low-carb alternative to traditional pasta. Whether you’re aiming for a healthier lifestyle, following a keto or paleo diet, or simply want to incorporate more vegetables into your meals, spaghetti squash prepared in the Instant Pot is your ultimate culinary shortcut to delicious and nutritious dishes.
Why Instant Pot Spaghetti Squash is a Game-Changer
The Instant Pot has truly transformed countless kitchens, and cooking spaghetti squash is no exception. This method isn’t just fast; it’s foolproof, making it the preferred technique for busy weeknights or meal prepping. Traditionally, baking spaghetti squash can take 45 minutes to an hour, plus preheating time. Microwaving offers speed but can result in an unevenly cooked squash. The Instant Pot, however, cooks a whole spaghetti squash in a mere 7 minutes of active pressure cooking time, often yielding superior results.
What makes the Instant Pot so effective? The sealed, high-pressure environment tenderizes the squash evenly and quickly, without drying it out or making it mushy. You’ll achieve perfectly delicate, fork-tender strands that mimic real spaghetti, ideal for soaking up your favorite sauces. Beyond its speed, the ease of preparation is unmatched. There’s no need for extensive chopping or wrestling with a tough, raw squash to cut it into smaller pieces. A simple slice down the middle, a quick seed scoop, and into the pot it goes. This efficiency means you can enjoy a healthy, low-carb meal without the usual time commitment, allowing you more freedom to experiment with various recipes.
How to Cook Spaghetti Squash Perfectly in Your Instant Pot
Cooking spaghetti squash in your Instant Pot is incredibly straightforward. Follow these simple steps to achieve perfect, pasta-like strands every time.
- Prepare the Squash: Begin by washing your spaghetti squash thoroughly under running water. Place it on a stable cutting board. Using a sharp, sturdy chef’s knife, carefully slice the squash in half lengthwise from stem to end. This can be the trickiest part due to the squash’s hard exterior. For safety, you might gently tap the knife with a rubber mallet if it’s particularly stubborn, or microwave the whole squash for 2-3 minutes to soften it slightly before cutting. Once halved, use a spoon to scoop out the seeds and any stringy pulp from the center, discarding them.
- Set Up the Instant Pot: Place a trivet (the metal rack that comes with your Instant Pot) inside the inner pot. This keeps the squash elevated out of the water, ensuring it steams rather than boils, which helps maintain its texture. Pour 1 cup of water into the bottom of the inner pot.
- Load the Squash: Carefully place both halves of the prepared spaghetti squash, cut-side up or down (either works well), onto the trivet in your Instant Pot.
- Pressure Cook: Secure the lid on your Instant Pot and ensure the sealing valve is set to the “sealing” position. Select the “Manual” or “Pressure Cook” setting (depending on your Instant Pot model) and set the cooking time to 7 minutes on HIGH pressure.
-
Natural Release or Quick Release: Once the cooking cycle is complete, the Instant Pot will beep. You have two options for releasing pressure:
- Quick Release (QR): Carefully turn the sealing valve to the “venting” position immediately. Be cautious of the hot steam escaping. This method is faster and generally recommended for spaghetti squash to prevent overcooking and achieve firmer strands.
- Natural Pressure Release (NPR): Allow the pressure to release naturally for 5-10 minutes before performing a quick release of any remaining pressure. This results in a slightly softer squash, which some prefer.
- Remove and Shred: Once the pressure has fully released and the float valve has dropped, carefully open the lid away from your face to avoid steam burns. Using tongs or oven mitts, carefully remove the hot squash halves from the Instant Pot. Place them on a cutting board or plate. Allow them to cool slightly for a few minutes until they are easy to handle.
- Create the Strands: With a fork, gently scrape the cooked flesh from the inside of the skin. It will magically separate into beautiful, spaghetti-like strands. This is the moment you’ve been waiting for!
The squash is now ready to be used immediately in your favorite recipes, served as a simple side dish, or cooled completely for storage.
Creative Ways to Enjoy Your Cooked Spaghetti Squash
Once you’ve mastered cooking spaghetti squash in your Instant Pot, a world of culinary possibilities opens up. Its neutral flavor and unique texture make it an incredibly versatile ingredient. Here are numerous ways to transform your cooked spaghetti squash into delicious meals:
- Classic Pasta Alternative: The most popular use is undoubtedly as a substitute for traditional pasta noodles. Simply top your spaghetti squash with hearty bolognese sauce, a rich marinara, or serve with savory turkey meatballs. It’s an excellent way to enjoy the flavors of pasta with significantly fewer carbs and more nutrients.
- Creamy Alfredo & Chicken: Elevate your squash with a luscious sauce. Toss cooked spaghetti squash with homemade Alfredo sauce, shredded rotisserie chicken, and a generous sprinkle of Parmesan cheese. For an extra touch of golden perfection, pop it under the broiler for a few minutes until the cheese is bubbly and slightly browned.
- Savory Casseroles & Bakes: Spaghetti squash is a fantastic base for comforting casseroles. Replace noodles in your favorite baked ziti or lasagna recipe with spaghetti squash strands. Mix with cheese, vegetables, protein, and a binding sauce, then bake until golden and bubbly. It adds a delightful texture and lightens up the dish.
- Low-Carb Pizza Boats: Turn spaghetti squash halves into individual “pizza boats.” Spoon marinara sauce into the squash shells, add your favorite pizza toppings like cheese, olives, mushrooms, and pepperoni, then bake or broil until the cheese is melted and golden. A fun and healthy twist on pizza night!
- Stir-Fries & Asian Bowls: Use spaghetti squash strands as a base for Asian-inspired stir-fries. Sauté your favorite vegetables and protein (chicken, shrimp, tofu) with soy sauce, ginger, garlic, and a hint of sesame oil, then mix with the squash.
- Roasted Side Dish: For a simple yet flavorful side, toss cooked spaghetti squash with olive oil, garlic, fresh herbs like rosemary or thyme, salt, and pepper. Roast in the oven for 10-15 minutes until slightly caramelized and fragrant.
- Breakfast Scrambles: Add cooked spaghetti squash to your morning egg scrambles or frittatas for added volume and nutrition without extra calories. It blends seamlessly with eggs, cheese, and other breakfast veggies.
- Taco or Burrito Bowls: Replace rice with spaghetti squash as the base for your healthy taco or burrito bowls. Top with seasoned ground meat or beans, salsa, avocado, and your favorite Tex-Mex toppings.
- Soups & Stews: Stir spaghetti squash into vegetable soups or stews during the last few minutes of cooking. It adds body and a pleasant texture, making your soups more substantial and filling.
- Squash & Cheese Gratin: Layer spaghetti squash with a creamy cheese sauce and breadcrumbs, then bake until bubbly and golden for a decadent side dish.
The possibilities are truly endless, making Instant Pot spaghetti squash a must-have in your healthy cooking repertoire.
Frequently Asked Questions (FAQs) about Instant Pot Spaghetti Squash
Once your spaghetti squash is cooked, allow it to cool completely to room temperature. Transfer the shredded strands into an airtight container. It can be stored in the refrigerator for up to 1 week. This makes it an excellent option for meal prepping throughout the week.
Yes, you absolutely can! The key consideration for cooking spaghetti squash in a smaller 3-quart Instant Pot is simply the physical size of the squash. As long as the spaghetti squash halves comfortably fit inside the inner pot without being overly squeezed or touching the lid, you are good to go. When shopping, try to select smaller-sized spaghetti squash if you know you’ll be using a compact pressure cooker. The cooking time will remain the same.
Yes, spaghetti squash freezes beautifully! After shredding the cooked squash, allow it to cool completely. Gently squeeze out any excess moisture using a clean kitchen towel or paper towels; this helps prevent it from becoming watery upon thawing. Portion the squash into freezer-safe bags or containers, label them with the date, and freeze for up to 3-4 months. Thaw overnight in the refrigerator before reheating and using in your recipes.
Look for a spaghetti squash that feels firm and heavy for its size, indicating it’s ripe and full of moisture. The skin should be smooth and a vibrant yellow color, without any soft spots, blemishes, or green patches (green indicates it’s underripe). A dull, matte appearance is generally a good sign of ripeness, whereas a shiny skin might mean it’s not fully mature.
For smaller squashes (around 1.5-2 lbs), you might reduce the pressure cooking time to 6 minutes. For very large squashes (over 4 lbs), you could increase the time to 8-9 minutes. However, 7 minutes is a great starting point for most average-sized spaghetti squashes (2.5-3.5 lbs) and often yields perfect results even with slight variations in size.
More Instant Pot Favorites and Healthy Side Dishes
If you loved how simple and quick it was to make spaghetti squash in your pressure cooker, you’ll be thrilled to discover more incredible Instant Pot recipes. Expand your repertoire of healthy and convenient side dishes with these fantastic options:
- Instant Pot Baked Potatoes Recipe
- Instant Pot Sweet Potatoes (with shortcut!)
- Instant Pot Green Beans
- Instant Pot Black Beans
Pin This Recipe for Later Inspiration!
For more ingenious pressure cooker creations and to explore the full potential of your appliance, feel free to browse our dedicated Instant Pot Category.
New to Instant Pot cooking? Unlock its full capabilities with our comprehensive Guide for Beginners. And for those moments when your Instant Pot throws a curveball, learn how to troubleshoot and prevent the dreaded “burn” message in our helpful guide: Instant Pot Burn Message Explained.
If you try this incredibly easy and delicious Instant Pot Spaghetti Squash recipe, we would love to hear from you! Let me know in the comments below what you thought and how you served it. Don’t forget to rate the recipe if you enjoyed it – your feedback helps other home cooks!
Instant Pot Spaghetti Squash
Anna
Pin Recipe
5 minutes
7 minutes
12 minutes
Side Dish
American
8
servings
37
kcal
Ingredients
-
1
spaghetti squash (about 2.5-3.5 lbs) -
1
cup
water
Instructions
- Wash the spaghetti squash thoroughly. Carefully slice it in half lengthwise from stem to end. Using a spoon, scoop out all the seeds and stringy pulp from both halves and discard.
- Place the metal trivet (rack) inside your Instant Pot’s inner pot. Pour 1 cup of water into the bottom of the inner pot. Carefully place both squash halves onto the trivet.
- Secure the lid on your Instant Pot and ensure the sealing valve is turned to the “sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 7 minutes on HIGH pressure.
- The Instant Pot will take a few minutes to come to pressure, then the timer will begin to count down from 7 minutes.
- Once the cooking time is complete, carefully perform a Quick Release (QR) by turning the sealing valve to the “venting” position. Be cautious of the hot steam. Once the float valve drops, open the lid away from your face. Carefully remove the cooked squash halves from the Instant Pot using tongs.
- Allow the squash to cool for a few minutes until it’s comfortable to handle. Using a fork, gently scrape the cooked flesh from the inside of the skin. It will naturally separate into spaghetti-like strands. Serve immediately as a side dish or in your favorite recipe, or cool completely and store in the fridge for up to 1 week.
Notes
One serving of this recipe is about 1 cup of cooked spaghetti squash.
Nutrition
Calories:
37
kcal
|
Carbohydrates:
8
g
|
Sodium:
22
mg
|
Potassium:
130
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
145
IU
|
Vitamin C:
2.6
mg
|
Calcium:
28
mg
|
Iron:
0.4
mg
Tried this recipe?
Leave a comment with rating below!