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close-up of a fork with spaghetti squash

Instant Pot Spaghetti Squash

It's easy and quick to make Instant Pot spaghetti squash! Free up your stove while making this super easy vegetable side.

Course Side Dish
Cuisine American
Keyword Instant Pot spaghetti squash
Prep Time 5 minutes
Cook Time 6 minutes
Inactive time 10 minutes
Total Time 21 minutes
Servings 4
Calories 106 kcal
Author Natasha Bull

Ingredients

  • 1 medium spaghetti squash (mine was about 3 lbs.)
  • 1 cup water

Instructions

  1. Cut the spaghetti squash in half. Remove the seeds (I just use a spoon to do this).

  2. Add the water to the bottom of the Instant Pot. Place the squash halves in the Instant Pot. You can use the trivet insert, but I don't (it doesn't really make any difference).

  3. Close the IP's lid and set the valve to "sealing". Cook on high pressure for 6 minutes. It will take about 10 minutes for the Instant Pot to get up to pressure. 

  4. Once the countdown has finished, do a quick pressure release. Carefully remove the squash from the Instant Pot. Use a fork to "rake" the squash so it looks like spaghetti. Serve immediately (I always put some butter and salt & pepper on it). 

Recipe Notes

Nutrition Facts
Instant Pot Spaghetti Squash
Amount Per Serving
Calories 106
* Percent Daily Values are based on a 2000 calorie diet.