Instant Pot Spaghetti Squash is an easy, hands-off way to steam spaghetti squash in the pressure cooker and get perfectly cooked noodles every time.
Pressure cooker spaghetti squash is game changer for hands-off cooking and ingredient meal prep. It only takes a few minutes to prep and, in about a half hour, you have perfectly cooked spaghetti squash. Use the squash in any number of recipes or enjoy the tender noodles topped with pesto, marinara sauce, alfredo sauce, vegan mushroom soup, or peanut sauce. Squash noodles are delicious in my Thai Peanut Noodles too! It's also wonderful with Parmesan cheese, olive oil, salt, and pepper.
The classic baked method still holds a place in my heart. But, cooking spaghetti squash in the Instant Pot means time saved, no babysitting an oven, and a cooler kitchen.
Key ingredients
Recipe amounts are included in the printable recipe below.
- spaghetti squash - a 3 lb. squash fits perfectly in my 6 quart Instant Pot when halved. Larger squash will most likely need to be halved and each half may even need to be pressure cooked separately if they don't fit together.
- water - Just plain water, nothing fancy.
How to cook spaghetti squash in the Instant Pot
Detailed recipe instructions are included in the printable recipe below.
- Cut squash in half and scoop out the seeds. I prefer this crosswise cut because it's easier to manage and creates longer squash noodles.
2. Arrange squash on a trivet in the pot and add water.
Note: Use 1 cup water for a 3 or 6 quart Instant Pot. Use 2 cups water for 8 or 10 quart pot.
3. Secure the lid and pressure cook 6 minutes followed by a 10 minute natural pressure release.
4. Once lid is open, use a fork to test the noodle texture (because it can vary with each squash). If it's ready, move to the next step. If not, cover the pot and let the residual heat cook it further. (You likely don't need to pressure cook it again).
5. Transfer squash out of the Instant Pot. Use a fork to gently separate the noodles from the shell. I like to spread them out on a platter to allow residual heat to escape.
Can I cook spaghetti squash in the Instant Pot whole?
You can, but it's not my preferred method because 1) it can be hard to find the right size squash to fit in the pot and 2) it's very easy to undercook or overcook squash in this enclosed environment.
But, if you're all in, follow the same recipe instructions using a 10 minute pressure cook time (instead of 6 minutes). Test for doneness by sinking a paring knife into the flesh. If it resists, repeat pressure cook time in 1-minute intervals until it passes the knife test.
Recipe tips
- fitting squash in the pressure cooker - Every squash varies in size and shape. I find the average 3-ish lb. squash halved fits perfect in the 6 quart Instant Pot. See notes above about pressure cooking it whole.
- If you don't have a trivet or steam basket, you can create an aluminum foil ring or set the squash on an inverted cake pan to prevent it from sitting in the water.
- You are welcome to season the squash before pressure cooking it, but I prefer to leave it plain because it's more versatile to use in various recipes.
Look at this gorgeous spaghetti squash from the pressure cooker. Let me know in the comments section how you like to enjoy your spaghetti squash!
We love pressure cooker meal prep recipes
- Instant Pot Green Beans
- Instant Pot Quinoa
- Instant Pot Corn on the Cob
- Instant Pot Artichokes
- Instant Pot Beets
- Instant Pot Sweet Potatoes
Instant Pot Spaghetti Squash
INGREDIENTS
- 1 medium Spaghetti Squash, about 3 lbs.
- 1-2 cups Water
Instructions
- Place a trivet or steam basket in the Instant Pot.
- Cut SPAGHETTI SQUASH in half and scoop out the seeds.
- Arrange squash on the trivet, leaving room for the lid to close properly.
- Add WATER to the Instant Pot. Increase amount to 2 cups if using an 8 or 10 quart cooker.
- Secure the lid, turn pressure release valve to "Sealing", and select 'Manual' or 'Pressure Cook' for 6 minutes on HIGH pressure.
- When the pressure cook cycle ends, allow the pot to sit undisturbed for a 10-minute natural pressure release (NPR).
- Use any utensil to flip the pressure release valve to "Venting" and release any remaining steam.
- Open the lid and test the squash texture with a fork.Note: For softer noodles, close the lid, set valve to "venting", and let residual heat soften them.
- Transfer squash halves out of the Instant Pot and drain off any collected moisture.
- Use a fork to gently separate the squash noodles from the shell. Work from the inside towards the shell to help maintain the noodle structure. Transfer noodles to a baking sheet and spread out to cool.
- To store, allow to cool completely and refrigerate in an airtight container up to 5 days.
Traci's Recipe Notes
- fitting squash in the pressure cooker - Every squash varies in size and shape but, for reference, I find the average 3-ish lb. squash halved fits perfect in the 6 quart Instant Pot. See blog post notes above about pressure cooking it whole.
- If you don't have a trivet or steam basket, you can create an aluminum foil ring or set the squash on an inverted cake pan to prevent it from sitting in the water.
- You are welcome to season the squash before pressure cooking it, but I prefer to leave it plain because it's more versatile to use in various recipes.
Equipment
- 6 quart Instant Pot or other size
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
D Thomas says
I love Instant Pot spaghetti squash for all the reasons you mentioned. When we make it, we put it in everything! So delicious and good for you!
The Kitchen Girl says
Yessss! It really is so versatile to use for so many things. Glad you're enjoying it 🙂 Thanks!
Jeff says
Yep, pretty much never gonna use the oven again LOL. Cooking spaghetti squash in the Instant Pot really is game changer. Love all the helpful tips, KG!
The Kitchen Girl says
Yep, I totally get it LOL. So glad you're enjoying it! Thanks!