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spaghetti squash
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5 from 1 vote

Instant Pot Spaghetti Squash

Learn how to make spaghetti squash in your Instant Pot! It's faster than making it in the oven, and mess-free, too.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: dinner
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: instant pot, instant pot spaghetti squash, spaghetti squash
Servings: 4
Calories: 75kcal
Author: Erin

Equipment

  • Instant Pot/pressure cooker

Ingredients

  • 1 large spaghetti squash
  • 1 cup water

Instructions

  • Use a sharp knife to slice spaghetti squash length-ways. Then, use a spoon to scrape out the seeds.
  • Pour water into the bottom of your Instant Pot, then place the wire rack into the pot and lay the spaghetti squash face down onto the rack.
  • Press "pressure cook" and set it for either 8 minutes for a smaller size spaghetti squash, or 12 minutes for a large spaghetti squash. Close the lid and let the Instant pot do the work! It will take 10 minutes or so for it to heat up, then it will begin counting down. Once the timer goes off, wait 5 minutes for the pressure to naturally release, then manually release the pressure.
  • Wait a few minutes before carefully removing the squash from the Instant Pot. Use a fork to scrape the "spaghetti" out. Eat it as-is, topped with marinara sauce, or in one of the spaghetti squash recipes mentioned in this post.
  • Enjoy!

Notes

-Wait at least 5 minutes for spaghetti squash to cool before scraping it out-- it will be VERY hot!

Nutrition

Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg