This Instant Pot Spaghetti Squash will change your life if you're a fan of the gluten free pasta substitute, but hate cutting into it and waiting for it to bake in the oven.
Until I figured out I could cook my spaghetti squash in the Instant Pot, I completely avoided it! Now it's become one of my favorite ingredients to prep after work, as it's virtually effortless. You won't want to miss this ‘recipe for Instant Pot Spaghetti Squash.
How to cut spaghetti squash
Cutting an uncooked spaghetti squash isn't easy! If you haven't cut into a raw spaghetti squash before, imagine cutting into a very hard object that is rolling around on your cutting board. One slip and you could end up in the hospital!
The best part of this recipe is that you can cook your instant pot spaghetti squash whole! Yep, no cutting at all until your squash is fully cooked and soft.
Most often you'll see a spaghetti squash cut lengthwise (the long way), but this actually cuts the “noodles” or the strands of the squash in half. For longer strands, you actually want to cut it widthwise (the short direction).
Once your spaghetti squash has been cooked, remove from the Instant Pot and let cool in the fridge for 5-10 minutes. Then, place the squash on a cutting board and use a sharp knife to cut it in half widthwise.
How to cook spaghetti squash in an Instant Pot
Cooking spaghetti squash typically isn't much fun since cutting it can be scary, and it takes a lengthy amount of time to bake in the oven. I prefer to press the easy button and cook mine in just 7-10 minutes in the oven.
First, place your steamer rack trivet into the bottom of your Instant Pot. Add 1 cup of water to the pot.
Next, pierce the shell of your spaghetti squash with a fork several times, and place the squash into the Instant Pot. Close the lid and make sure your vent is set to “Seal”.
Turn your Instant Pot on Manual, high pressure, and set the timer for 10-15 minutes. I use 10 minutes for when I'm using the squash in a casserole (like my Bacon Chicken Ranch casserole or my Whole30 Pizza casserole), since it will get baked a second time. This prevents the squash from getting soggy in the casserole.
If the squash will not be cooked a second time, for example, if you were planning to serve with a marinara (or my Nomato sauce), you'll want to cook a 3 pound squash in the Instant Pot for 13 minutes.
Once your cook time is up, you can do a quick release vent of your Instant Pot. Once the pressure is released from the vent, you can open the lid of your Instant Pot and remove your spaghetti squash.
I like to let my spaghetti squash cool a bit before cutting, so I immediately place it in a glass dish in my refrigerator or freezer. Having it cooled down a bit helps it to be easier to handle.
Once cooled, place your spaghetti squash on a cutting board and cut widthwise into it with a sharp knife. Use a spoon to scoop out the seeds in the middle of both halves. Discard these.
With the seeds removed, you'll be able to use a fork to carefully scoop out the strands of the squash. When you cook your spaghetti squash in the instant pot, you'll find it very easy to remove the “noodles” from the skin.
Place the squash in a bowl and serve with a marinara or Nomato sauce, or to add as an ingredient in a casserole.
Favorite recipes to make with your Spaghetti Squash
- Bacon Chicken Ranch Casserole (AIP and Whole30)
- Whole30 Pizza Casserole (AIP and Keto options)
- Nomato Sauce (AIP and Whole30)
Instant Pot Spaghetti Squash
Ingredients
- 1 spaghetti squash, about 3 pounds
- 1 cup water
Instructions
- First, place your steamer rack trivet into the bottom of your Instant Pot. Add water to the pot.
- Pierce the shell of your spaghetti squash with a fork several times, and place into the Instant Pot. Close the lid and make sure your vent is set to "Seal".
- Turn Instant Pot on Manual and high pressure. Set the timer for 10-13 minutes. I use 10 minutes for when I'm using the squash in a casserole, since it will get baked a second time. This par-cooks the squash, and prevents it from getting soggy in the casserole. If you plan to serve right after cooking in the Instant Pot, you'll set it for 13 minutes.
- Once your cook time is up, you can do a quick release vent. Once the pressure is released from the vent, you can open the lid of your Instant Pot and remove your spaghetti squash.
- Place the hot squash it in a glass dish and store in the refrigerator or freezer for 5-10 minutes to cool. Once cooled, cut squash widthwise. Use a spoon to scoop out the seeds in the middle of both halves, and discard seeds.
- With the seeds removed, carefully scoop out the strands of the squash with a fork. Place the squash "noodles" in a bowl and serve with a marinara or Nomato sauce, or to add as an ingredient in a casserole (like this one).
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