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.
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.
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.
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.)
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?
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! 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)!
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) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Instant Pot (Pressure Cooker) Spaghetti Squash
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
Nutrition
Lynne Miles says
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
Jill says
This is the only way I make spaghetti squash now. Super easy and perfect every time.
Julie says
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.
Betsy says
I have used a serrated grapefruit spoon, too
Luray Oppedisano says
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.
VERONICA JONES SHEEHAN says
I use a pair of kitchen scissors to cut the strands connected to the seeds and then scoop right out, it works really well!
Nina says
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.
Stephanie says
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!
kitcheniest says
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
T says
Cutting wrong direction. Longer strands if cut lengthwise
Michelle Tam says
I respectively disagree: https://www.thekitchn.com/an-easy-hack-for-getting-longer-strands-of-spaghetti-squash-224301
jen says
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.
Jan says
Has anyone tried freezing the cooked squash for later?
Michelle Tam says
I haven’t frozen it, but it does keep in the fridge for up to 4 days.
Mary Frances Ellison says
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.
Gordon C says
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.
Patti says
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!