Learn how to make Instant Pot spaghetti squash in less than 20 minutes! It’s so fast and easy… so you can enjoy this low-carb, Paleo-friendly pasta substitute even faster than cooking it in the oven.
I absolutely love spaghetti squash. The only problem is that it takes FOREVER to cook in the oven. Who’s with me? Well, I just got my Instant Pot pressure cooker, and now I can make spaghetti squash in about 10 minutes, instead of the typical hour (15 minutes to pre-heat the oven and another 45 to bake). That means I can get dinner out in about 15 minutes. Win!
Before I share the recipe… let’s talk about the Instant Pot. It’s a 7-in-1 Multi-Functional Cooker – including a pressure cooker, slow cooker, rice cooker, saute/browning, yogurt maker, steamer and warmer. Plus, it has a stainless steel cooking pot and steam rack – LOVE that!
If you’re just getting started with the Instant Pot, check out my quick start guide Top 10 Instant Pot Tips and Tricks You Need to Know.
Instant Pot Spaghetti Squash – Easy, Low Carb, Paleo and Gluten Free
Now are you looking for a great way to enjoy your spaghetti squash from the Instant Pot? I’ve got some ideas for you. Basically, spaghetti squash is an easy low-carb, Paleo and gluten-free option to pasta that tastes delicious with butter and parmesan (try this Spaghetti Squash with Browned Butter Sauce recipe) or a dollop of homemade chili or Bolognese sauce.
One of my favorite ways to enjoy it is in this Spaghetti Squash Aglio E Olio (Spicy Pasta) recipe. All you need is garlic, olive oil, crushed red pepper flakes and some Parmesan cheese, and voila! Dinner is ready!
How To Make Instant Pot Spaghetti Squash – Step by Step
Cut spaghetti squash lengthwise and scoop out the seeds.
Open the Instant Pot and add 1 cup of water.
Stack the spaghetti squash on top of each other, cut-side up.
Close the lid and make sure the vent on the top of the lid is closed.
Set to manual, high-pressure for 5 minutes.
When the timer goes off, turn the vent on the top of the lid to release the steam.
Wait about 5 minutes for the steam and pressure to dissipate.
Open the lid and test the spaghetti squash. Fork to turn squash into spaghetti-like noodles. Take a bite to test that it’s done. You can always cook for another 1-2 minutes on high pressure if needed.
Can You Freeze Instant Pot Spaghetti Squash?
Let the cooked squash cool to near room temperature and then transfer the noodles to freezer-safe zipper bags. Stored in the freezer, cooked spaghetti squash is good to go for up to eight months. Pack your cooked spaghetti squash into separate, portion-sized freezer bags and label them.
How Do You Pick the Best Spaghetti Squash
Look for a spaghetti squash with a firm, dry rind free of soft spots and cracks. Squash should be heavy for its size with a firm, dry, rounded stem, which helps keep out bacteria. Avoid: spaghetti squash that has cracks and soft spots or is without a stem.
Top Tips for Instant Pot Spaghetti Squash
- Spaghetti squash is harvested in the Fall but it can last for months when stored in a cool place, so it’s usually available from fall through winter.
- Cut The spaghetti squash lengthwise, scoop out the seeds. For longer “spaghetti” strands, cut the shell the other way, crosswise.
- Do a bite test to see if the squash is done, if not, cook for a couple more minutes.
- I like to serve with butter and Parmesan or homemade beef chili.
More Recipes You Might Like
- Spaghetti Squash with Browned Butter Sauce
- The Easiest Gluten-Free Chicken Strips
- 35+ Instant Pot Whole30 Recipes
Did you try this Instant Pot Spaghetti Squash? Don’t forget to rate the recipe and comment below to let me know how it went. You can also FOLLOW ME on Facebook, Instagram and Pinterest.
Instant Pot Spaghetti Squash
- 1 spaghetti squash
- 1 cup water
- Cut spaghetti squash lengthwise and scoop out the seeds.
- Open the Instant Pot and add 1 cup of water.
- Stack the spaghetti squash on top of each other, cut-side up.
- Close the lid and make sure the vent on the top of the lid is closed.
- Set to manual, high-pressure for 5 minutes.
- When the timer goes off, turn the vent on the top of the lid to release the steam.
- Wait about 5 minutes for the steam and pressure to dissipate.
- Open the lid and test the spaghetti squash. Fork to turn squash into spaghetti-like noodles. Take a bite to test that it's done. You can always cook for another 1-2 minutes on high pressure if needed.
Instant Pot Recipes Made Simple
Do you wish you could find one-pot meals that are simple and easy to make… and your family will love?
You’re about to find out how simple it is to make healthy, one-pot meals with your Instant Pot or electric pressure cooker with my cookbook Instant Pot Recipes Made Simple. You can download it instantly to your phone, computer or e-reader, so it’s portable and can go with you anywhere!
With this book, you’ll get:
- Tried-and-true recipes the whole family will love – including pot roast, spaghetti, tacos, carnitas, soups, and easy breakfast meals
- Instant Pot starter guide on how to use the buttons, tips and tricks, and more
- Printable shopping lists for ingredients
- Step-by-step video lesson on how to use your Instant Pot, pressure cooker safety, and some of my favorite tips and tricks
- Two-week meal plan that you can put into action for no-stress weeknight dinners
Photo credit: Bigstockphoto.com / Yastremska
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My spaghetti squash turned out absolutely perfect at 7 minutes. It was a medium size. Add some butter, Parmesan cheese, and salt & pepper. Super yummy!!
Tracey Black says
Right? It’s sooooooo yummy and hard to believe it’s low-carb.
I need to get my hands on an instant pot, I can’t believe how quick and easy this is!
I have an 8-quart Instant Pot, and the instruction manual says to add a minimum of 2.25 cups of liquid. Does your recipe use a smaller instant pot? It should be fine to add more liquid, right? Won’t ruin the squash?
Tracey Black says
I find that 1 cup of liquid is the perfect amount for steaming.
The pressure cooker is the only way to go but recommend cutting the squash in half through the middle, not lengthwise. The strands go around the squash, not end to end so don’t want to start off by cutting them all in half. Also they are a lot easier to cut in half.