Instant Pot Spaghetti Squash

This recipe is so simple you won’t even believe it. Say goodbye to long bake times or dangerous microwave experiences. Use of the Instant Pot reliably makes spaghetti-like squash in mere minutes.


Instant Pot Spaghetti Squash

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Course: Main Course
Cuisine: American
Prep Time: 3 minutes
Cook Time: 17 minutes
Total Time: 20 minutes
Servings: 4
Calories: 75kcal


  • 1 Spaghetti Squash


  • Cut Spaghetti Squash in half (length-wise). Then, scoop out and discard seeds.

    PRO TIP: It may be easier to to cut the Spaghetti Squash if you microwave it first for about 6 minutes. To avoid exploding the Squash in the microwave, make sure to pierce the skin through to the seeds. If you don't, you may blow the door open and spread all the seeds around your kitchen.
  • Place the halves into the Instant Pot (cut-side-up), add 1 cup of water. Close lid and pressure cook for 8 minutes.
  • Turn the steam release handle from "Sealing" to "Venting." Allow Spaghetti squash to cool until touch.

    NOTE: Steam release will be loud and may last for a couple minutes.
  • Remove Squash from Instant Pot. Then, use a fork to separate the cooked strands into spaghetti-like pieces and remove them from the hard shell. Use the cooked squash in your favorite recipe.


Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
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Inspired by “Instant Pot Spaghetti Squash (In 7 Minutes)” found at Detoxinista by Megan Gilmore