Just when we thought making spaghetti squash couldn’t get any easier, the Instant Pot swoops in with record speed: 20 minutes from start to finish!
This Instant Pot method yields perfectly stringy, tender spaghetti squash that requires just 1 pot and 1 ingredient! Perfect for marinara, pesto, alfredo sauce, and beyond. Let us show you how it’s done!
Instant Pot Spaghetti Squash
First things first, it’s important to get a squash that will fit in your Instant Pot! We’ve found that small to medium-sized squash fit well in a 6-quart Instant Pot, but larger ones don’t. We’d recommend aiming for one that’s ~2-4 pounds (900-1800 g) and less than 8 inches (20 cm) long.
Next, you’ll cut the squash in half lengthwise and scoop out the seeds. A large, sharp knife is going to be your best friend here. Flimsy, dull blades are no match for spaghetti squash.
Then the spaghetti squash goes on the trivet with 1 cup (240 ml) of water beneath it. And once it’s pressure cooked for 8 minutes, you’ve got perfectly tender squash!
Since squash vary in size, there’s a chance yours might need a little more time. But who wants to wait for the Instant Pot to re-pressurize? Not us! The solution? Place the squash back in the Instant Pot on “Keep Warm,” cover with the lid, and allow it to steam for 5-15 minutes or until tender.
We hope you LOVE this spaghetti squash! It’s:
Quick & easy
It can be used in any recipes calling for cooked spaghetti squash. It’s also delicious topped with our Easy Marinara Sauce, Easy Vegan Pesto, or White Wine Pasta Sauce.
More Spaghetti Squash Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 4 (Servings)
- 1 small-medium (~2-4 lbs) spaghetti squash
- 1 cup water
Choose a squash that will fit in your Instant Pot. For a 6-quart Instant Pot, make sure the squash is not longer than 8 inches (20 cm). We found 4 pounds to be the maximum size squash that would fit.
Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way to do this is inserting the very tip of a very sharp large knife into the side of the squash (lengthwise) and pushing it all the way through to the other side. Rock the knife back and forth to cut one half all the way through, then repeat on the other side.
Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts.
To a 6-quart or larger Instant Pot, add 1 cup (240 ml) water.
Place trivet in Instant Pot and add halved and deseeded spaghetti squash sideways, facing up so that both halves fit. Seal with lid.
Press “PRESSURE COOK,” make sure it is set to HIGH, then adjust time to 8 minutes. Allow Instant Pot to pressurize (this takes ~5-10 minutes).
Once the timer goes off, press the quick release. Carefully remove lid once steam has fully escaped. Use a fork or knife to check if the squash is fully cooked. Once cooked, it should easily pierce the skin and flesh. If not fully cooked, cover with lid and allow to continue steaming on “KEEP WARM” for 5-15 minutes or until tender.
Once slightly cool, press “CANCEL,” remove squash, flip flesh-side up and use a fork to scrape out the strings.
For serving, try our Easy Marinara Sauce, Easy Vegan Pesto, or this White Wine Pasta Sauce! Leftovers keep covered in the refrigerator up to 3-4 days. Not freezer friendly.
*Nutrition information is a rough estimate for a squash yielding ~4 cups.
Serving: 1 cup Calories: 42 Carbohydrates: 10 g Protein: 1 g Fat: 0.4 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.03 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 28 mg Potassium: 181 mg Fiber: 2.2 g Sugar: 3.9 g Vitamin A: 170.5 IU Vitamin C: 5.43 mg Calcium: 32.55 mg Iron: 0.53 mg