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Home » Blog » Recipes » Instant Pot (Pressure Cooker) Spaghetti Squash

Instant Pot (Pressure Cooker) Spaghetti Squash

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Whip up a batch of this Instant Pot Spaghetti Squash to replace your pasta! Best part? This is the easiest and fool-proof method to make these long, yellow strands.

An overhead shot of a bowl of Instant Pot spaghetti squash topped with stir-fried ground pork and cilantro.

I wasn’t always a fan of spaghetti squash. Years ago, whenever my Atkins-Dieting pals extolled the virtues of this low-carb pasta substitute, I rolled my eyes and continued to shovel bowl after bowl of whole wheat pasta into my gaping maw.

Spaghetti Squash is a great pasta substitute

It wasn’t ’til I went Paleo that I finally sampled a spaghetti squash—but I undercooked it and turned my nose up at the squeaky, bland vegetable strands. But hey—I’m open-minded. I gave spaghetti squash a second chance at a swanky vegetarian restaurant, and that’s when I finally had an epiphany—this gourd’s pretty awesome if it’s properly cooked and smothered in a delicious sauce. It’s not quite a pasta substitute, but this noodle-y veggie is a fabulous vehicle for an umami-packed sauce.

A close up of a blue-gray bowl filled with cooked spaghetti squash.

What’s the best way to cook spaghetti squash?

Determined to find the best method to cook spaghetti squash, I tested various methods for cooking spaghetti squash—from microwaving and slow cooking to baking and pressure cooking. After cooking (and eating) my weight in spaghetti squash, I can finally tell you that pressure cooking is the best and most effective way to cook this vegetable.

A collage of the cooking steps to make Instant Pot Spaghetti Squash, squash in the pressure cooker.

I’ve extolled the virtues of pressure cooking before, and this is just more evidence of its awesomeness. My trusty stovetop pressure cookers have been workhorses in my kitchen for some time now, but these days, I’m almost exclusively turning to my electric programmable Instant Pot.

Can you pressure-cook spaghetti squash whole?

Yes and no. Although the idea of cooking a spaghetti squash whole sounds like a fantastic shortcut for lazy cooks like me, the final texture and the extra time needed to cook a whole squash turned me off. No bueno for me, but you may find the super-fast prep time worth the mushier texture.

Time to make Instant Pot spaghetti squash!

Makes 2 servings

Ingredients:

  • 1 medium spaghetti squash (about 2 pounds)
  • 1 cup water

Equipment:

  • Paring Knife
  • Cutting Board
  • Pressure Cooker
  • Steamer Insert

Method:

With a paring knife, cut the spaghetti squash in half, crosswise. (Trust me: a small, sharp paring knife will easily pierce the skin of the squash, and you won’t risk clumsily slicing off your fingers with a large kitchen knife.)

A small spaghetti squash is lying on it's side on a cutting board. There's a small paring knife stuck in the middle of the spaghetti squash, cutting it in half horizontally.

You’ll get longer strands of spaghetti squash if you cut it in half crosswise instead of lengthwise. See how the strands run in concentric circles around the core?

A spaghetti squash is cut in half horizontally with a small paring knife.

With a large spoon, scoop out the seeds in the center of the squash and discard the gunk.

Two shots side by side of someone using a large spoon to scoop out the seeds in a spaghetti squash cut in half horizontally.

Place the steamer insert/trivet into your pressure cooker.

A closeup of two hands lowering a stainless steel steaming rack into an open Instant Pot.

Add 1 cup of water to the pot.

On the left photo, someone is pouring water into the metal insert of an Instant Pot. In the picture on the right, a hand is shown lowering two halves of a spaghetti squash onto a steaming rack in an Instant pot.

Place the squash halves on the steamer insert. I put them cut-side up, but it doesn’t really matter which way is up.

Place the lid on the pressure cooker…

A close-up of an Instant Pot lid being lowered to cover the spaghetti squash.

…and cook under high pressure for 7 minutes. On an Instant Pot, press the “Manual” button or “Pressure Cook” and hold the “+” or “-” button until the display changes to 7.

(If you’re using a stove-top pressure cooker, you won’t have to worry about pressing all those fancy buttons. Just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 6 minutes.)

In the left image, a finger is pressing the "Manual" button on an Instant Pot. In the image on the right, the pressure valve on the Instant Pot is switched to quick release.

When the squash is finished cooking, release the valve at the top of the pressure cooker to rapidly lower the pressure.

Remove the lid from the pot and tip the squash halves to pour out the collected liquid. Check on the doneness by poking the squash with a fork. I like my spaghetti squash to be tender, but still toothsome—never squeaky. (If you like your squash more tender, cook under high pressure for an additional 1-3 minutes.)

Close up of an open Instant Pot after the spaghetti squash is cooked. There is a fork poking in the spaghetti squash half on the right and the bright yellow squash flesh is shredded like noodles.

Take the squash out of the pot and shred with a fork.

In the left image, a hand is holding the cooked Instant Pot spaghetti squash with a white dish towel. In the image on the right, a fork is being used to pull up the cooked squash like spaghetti.

Whee! Instant Pot spaghetti squash!

Remember: spaghetti squash is bland until you add your favorite topping and sauce, so try topping it with the pork filling from my Vietnamese Lettuce Cups (p. 238-9 of our first cookbook)!

A side view of a bowl of Instant Pot (Pressure Cooker) Spaghetti Squash topped with ground pork and cilantro leaves.

What do I serve Instant Pot Spaghetti Squash with?

Here’s some of my faves:

  • Instant Pot Bolognese (Whole30, Paleo, Keto)
  • Instant Pot Cheater Pork Stew (Whole30, Paleo, Keto)
  • Instant Pot Meat Sauce (Whole30, Paleo, Keto)
  • Instant Pot Magic Short Ribs (Whole30, Paleo, Keto)
  • Instant Pot Oxtail Stew (Whole30, Paleo, Keto)

No Instant Pot? No problem! I provide slow cooker and stove top directions for each recipe on their respective pages.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Instant Pot (Pressure Cooker) Spaghetti Squash by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
Print Recipe
4.71 from 44 votes

Instant Pot (Pressure Cooker) Spaghetti Squash

Instant Pot spaghetti squash is a fabulous vehicle for an umami-packed sauce. And did you know you can pressure cook it in just minutes in an Instant Pot?
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: gluten-free, Instant Pot, paleo, Pressure Cooker, Primal, Vegan, Vegetarian, Whole30
Servings: 2 servings
Calories: 100kcal
Author: Michelle Tam

Ingredients

  • 1 spaghetti squash about 2 pounds
  • 1 cup water

Instructions 

  • With a paring knife, cut the spaghetti squash in half, crosswise. Tip: You’ll get longer strands of spaghetti squash if you cut it in half crosswise instead of lengthwise. 
  • With a large spoon, scoop out the seeds in the center of the squash and discard the gunk.
  • Place the steamer insert/trivet into your pressure cooker. Add 1 cup of water to the pot.
  • Place the squash halves on the steamer insert. I put them cut-side up, but it doesn’t really matter which way is up.
  • Place the lid on the pressure cooker and cook under high pressure for 7 minutes. On an Instant Pot, press the “Manual” button or "Pressure Cook" and hold the "+" or "-" button until the display changes to 7. (If you’re using a stove-top pressure cooker, you won’t have to worry about pressing all those fancy buttons. Just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 6 minutes.)
  • When the squash is finished cooking, release the valve at the top of the pressure cooker to rapidly lower the pressure.
  • Remove the lid from the pot and tip the squash halves to pour out the collected liquid. Check on the doneness by poking the squash with a fork. I like my spaghetti squash to be tender, but still toothsome—never squeaky. (If you like your squash more tender, cook under high pressure for an additional 1-3 minutes.)
  • Take the squash out of the pot and shred with a fork. Whee! Spaghetti (squash)!

Video

Notes

Remember: spaghetti squash is bland until you add your favorite topping and sauce, so try topping it with the pork filling from my Vietnamese Lettuce Cups (p. 238-9 of our cookbook)!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 100kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Fiber: 5g
560

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Reader Interactions

Comments

  1. Lynne Miles says

    August 15, 2020 at 6:58 pm

    5 stars
    I really was quite amazed how easy it was to cook a spaghetti squash in the Instant Pot. Loved that she had the instructions all ready to go

    Reply
  2. Jill says

    August 16, 2020 at 1:01 pm

    5 stars
    This is the only way I make spaghetti squash now. Super easy and perfect every time.

    Reply
    • Rachel says

      September 14, 2021 at 10:24 pm

      5 stars
      Super easy and this recipe turns out better than roasting!

      Reply
  3. Julie says

    August 16, 2020 at 2:12 pm

    5 stars
    I love this hack. There is nothing fun about spaghetti squash but this method of cutting it and cooking it is a no-brainer. One thing I’d recommend for cleaning out the seeds and so forth is a serrated steak knife.

    Reply
    • Betsy says

      August 25, 2020 at 5:30 pm

      I have used a serrated grapefruit spoon, too

      Reply
      • Mary says

        October 5, 2021 at 1:30 am

        Yes! I just thought of that after all my years seeding squashes.

        Reply
  4. Luray Oppedisano says

    September 29, 2020 at 12:25 am

    5 stars
    It was so quick and easy to make the spaghetti squash in the insta pot. I was amazed at how I was able to get all of the squash out of each half! Thanks for a great tip on making this yummy squash.

    Reply
  5. VERONICA JONES SHEEHAN says

    November 10, 2020 at 3:45 pm

    I use a pair of kitchen scissors to cut the strands connected to the seeds and then scoop right out, it works really well!

    Reply
    • Phil says

      June 19, 2022 at 3:43 am

      Smart Idea, I’m gonna try that. Kitchen scissors are so underused. I use them to cut my kids real spaghetti with the sauce over the top and it mixes at the same time.

      Reply
  6. Nina says

    November 16, 2020 at 9:23 pm

    5 stars
    I found the easiest way to scoop out the pulp and seeds is with a metal ice cream scooper.
    We have been cleaning and saving the seeds to grow our own spaghetti squash.

    Reply
    • Phil says

      June 19, 2022 at 3:44 am

      Same

      Reply
  7. Stephanie says

    December 25, 2020 at 11:52 pm

    5 stars
    This is currently my favorite way to cook spaghetti squash. I’m using this method today to prep for pad Thai spaghetti squash (recipe from another site) but would love to see a version from NNP!
    Thanks!

    Reply
  8. kitcheniest says

    January 2, 2021 at 5:10 am

    5 stars
    Delicious. I make slicing a spaghetti squash easier by placing the whole squash in my instant pot, adding 1 cup of water, cooking on high pressure for 3 minutes and quick release. The skin is soft enough to slice, but the inside is still cold. I then remove the seeds, add another 1/2 cup of water and return the squash to the iPot for 4 or more minutes to finish cooking it.
    Perfect! Turned out perfect. In the hot summer months, I hate heating up the kitchen with the oven. One more reason to love my Instant Pot! Thank you for this

    Reply
  9. T says

    January 20, 2021 at 10:15 pm

    5 stars
    Cutting wrong direction. Longer strands if cut lengthwise

    Reply
    • Michelle Tam says

      January 21, 2021 at 11:33 pm

      I respectfully disagree: https://www.thekitchn.com/an-easy-hack-for-getting-longer-strands-of-spaghetti-squash-224301

      Reply
    • David Knowles says

      October 4, 2021 at 1:43 am

      3 stars
      It’s well established. Cut in the middle, perpendicular to the long axis. The strands grow in circles around the long axis. If you cut lengthwise, you are cutting the strands in half. Still edible, though.

      Cooking time depends on the weight. I cook whole until a paring knife penetrates the skin easily. Then I cut open around the equator, use a scissors to cut the strands from the seeds (mostly) and carefully scoop out the seeds.

      Reply
  10. jen says

    January 25, 2021 at 11:44 pm

    5 stars
    Thanks for this! I have had a spaghetti squash sitting on the counter waiting to be cooked for awhile – tried this recipe and it was so easy! Now I’m less intimidated to buy another one.

    Reply
  11. Jan says

    February 22, 2021 at 2:25 pm

    Has anyone tried freezing the cooked squash for later?

    Reply
    • Michelle Tam says

      February 22, 2021 at 8:21 pm

      I haven’t frozen it, but it does keep in the fridge for up to 4 days.

      Reply
  12. Mary Frances Ellison says

    April 16, 2021 at 1:25 am

    5 stars
    Thanks Michelle! This Instant Pot cooking method is THE BEST! I like mine a little more well done, so I used 8 minutes, and the halves came out perfectly! I let them cool a little so I could handle them, and then used a fork to pull out the strands from each half. This is the first time that every strand came out, and I was left with 2 empty squash shells!!

    I’m saving them in the fridge for later use in 2 dishes (for the Italian tomato sauce with Meatballs, I sprinkled on some olive oil; for the Asian inspired dish I added some toasted sesame oil). This method ROCKS.

    Reply
  13. Gordon C says

    June 3, 2021 at 2:12 am

    Great cooking instructions. My wife.likes hers sauted in butter with onions garlic and parmesan. I only remove about the noodles from the second have and mix with sauted onions and peppers. I add garlic powder, parmesan and Johnny’s Seasoning salt, stuff it back in squash half, cover with cheese and bake at 400 until the cheese is not only melted but starts to crisp.

    Reply
  14. Patti says

    June 8, 2021 at 3:17 pm

    5 stars
    This is so easy! I cooked mine for 10 min in the IP since it was a little larger. It was done perfectly – beats the long time in the oven! Scrape it, mix in some spinach, olive oil, and spices and ready to go!

    Reply
  15. Sil says

    July 12, 2021 at 6:26 pm

    5 stars
    I made an organic marinara with sautéed onions, mushrooms, red peppers and a touch of jalapeno minced. my husband likes meat, se we fried some spicy Sicilian meatballs in bacon grease ( Yeah, I know) and threw those in the marinara to simmer for a bit. After placing the squash strands in a bowl, add the marinara/meatballs and top with mozzarella. Awesome quick meal….

    Reply
  16. kaylin says

    July 15, 2021 at 10:07 pm

    I turn my halves upside down so they don’t get full of water. I also cook mine 8 minutes.

    Reply
  17. Stephanie says

    November 3, 2021 at 12:28 am

    5 stars
    Thanks so much for this recipe! This is a total game changer, I will be using this method from now on.

    Reply
  18. JazzFest says

    November 21, 2021 at 4:20 am

    Thanks for the tip about cutting it crosswise for longer strands! If I want to use the squash for a baked casserole how much should I reduce the pressure cook time by?

    Reply
  19. Susie says

    November 28, 2021 at 4:26 pm

    5 stars
    Quick, easy, perfect! Thank you!

    Reply
  20. Theresa Corona says

    January 6, 2022 at 8:06 pm

    5 stars
    Best way to make spaghetti squash…..EVER! I appreciated your tips on cutting it and the cooking instructions were perfect. I served it with spaghetti sauce and Italian meatballs. Absolutely delicious and satisfying!

    Reply
  21. Annica Conrad says

    January 24, 2022 at 9:10 pm

    5 stars
    Wow. This was amazingly easy and they came out beautifully. Thanks a million for my new favorite instant pot recipe. I did 8 minutes based on your notes and my texture preference. So awesome.

    Reply
  22. Tamara says

    October 23, 2022 at 6:38 pm

    5 stars
    I have been cooking and eating Vegetable Spaghetti for many years. They are very easy to grow too. The vines just need enough space to spread out. Once you start eating this “gourd” you will not care to eat the pasty type of wheat noodles again! The Vegetable Spaghetti is light and very tasteful with a thick spaghetti sauce. Just remember that the vegetable does not take in any of the sauce, so you want a dry spaghetti sauce.

    Reply

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