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Spaghetti Squash with a fork
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5 from 8 votes

Instant Pot Spaghetti Squash

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.
Prep Time1 min
Cook Time10 mins
Total Time11 mins
Course: Side Dish
Cuisine: American
Keyword: how to make spaghetti squash in an instant pot
Servings: 4
Calories: 74kcal
Author: Don't Mess With Mama

Ingredients

  • 1 spaghetti squash
  • 1 cup water

Instructions

  • 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.

Nutrition

Serving: 1cup | Calories: 74kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Sodium: 44mg | Potassium: 260mg | Fiber: 3g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 0.8mg