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5 from 8 votes
Spaghetti Squash with a fork
Instant Pot Spaghetti Squash
Prep Time
1 min
Cook Time
10 mins
Total Time
11 mins
 

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.

Course: Side Dish
Cuisine: American
Keyword: how to make spaghetti squash in an instant pot
Servings: 4
Calories: 74 kcal
Author: Don't Mess With Mama
Ingredients
  • 1 spaghetti squash
  • 1 cup water
Instructions
  1. Cut spaghetti squash lengthwise and scoop out the seeds.

  2. Open the Instant Pot and add 1 cup of water.

  3. Stack the spaghetti squash on top of each other, cut-side up.

  4. Close the lid and make sure the vent on the top of the lid is closed.

  5. Set to manual, high-pressure for 5 minutes.

  6. When the timer goes off, turn the vent on the top of the lid to release the steam.

  7. Wait about 5 minutes for the steam and pressure to dissipate.

  8. 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.

Nutrition Facts
Instant Pot Spaghetti Squash
Amount Per Serving (1 cup)
Calories 74 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 44mg2%
Potassium 260mg7%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 6g7%
Protein 1g2%
Vitamin A 290IU6%
Vitamin C 5mg6%
Calcium 56mg6%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.