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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 106kcal


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


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


  • Depending on the size of your squash, you may need to adjust the timing by a minute or two. Keep in mind that anything much bigger than a 3-pound spaghetti squash may not fit in a 6-qt Instant Pot.
  • This is the Instant Pot that I used to make this recipe.
  • Calorie information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.


Calories: 106kcal