Instant Pot Spaghetti Squash
Posted: 09/14/20
Updated: 01/16/22
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Cooking spaghetti squash in the Instant Pot is the fastest and easiest way to perfectly tender, delicious spaghetti squash! We don’t cook our spaghetti squash any other way.
What Makes This Recipe So Good
- The Instant Pot or pressure cooker makes spaghetti squash so tender, making it a perfect substitute if you’re not eating pasta.
- This easy recipe is vegan, paleo, Whole30-compliant, gluten free, and dairy free, so it’s easy to fit into your dietary needs! 1 cup of spaghetti squash has 5g net carbs, so you can easily make this dish keto and low carb, too!
- Spaghetti squash is absolutely delicious with a ton of pasta sauces and toppings.
How To Make It
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Cut the spaghetti squash in half and seed it. (See the top tips for how to!)
Sprinkle half the salt on the spaghetti squash. Add the broth and garlic to the Instant Pot. Add the trivet and the spaghetti squash, then close and lock the lid.
Select high pressure and set the timer for 7 times. Allow 10-15 for the pressure to build.
Once the time is up, natural release for 5 minutes, then quick release.
Drag a fork through the flesh of the spaghetti squash to make “noodles.” Serve with your favorite pasta sauce and toppings!
Chef’s Tips
- Cutting a spaghetti squash in half can be tricky! Make sure to use a sharp knife. (With a dull knife, you’re more likely to have to press a lot harder and run the risk of it slipping and cutting you.) If a sharp knife isn’t cutting it (pun fully intended), poke holes in the skin like you were drawing a dotted line where you want to cut the squash. Microwave the spaghetti squash for about five minutes. Let it cool so it’s not too hot to the touch. Slice the squash in half along the dotted line.
- This spaghetti squash is absolutely delicious with my Whole30 chicken alfredo. I also love it smothered in marinara sauce, lots of mozzarella cheese, and basil. Then cook it under the broiler until bubbly.
More Easy Instant Pot Recipes
- Instant Pot Chickpeas
- Instant Pot Potato Salad
- The Best Instant Pot Chicken Tikka Masala
- Instant Pot Red Beans and Rice
- Instant Pot Baby Back Ribs
- The Best EVER Instant Pot Black Eyed Peas
- Pressure Cooker Butternut Squash Butter
- Instant Pot Quinoa
- Instant Pot Applesauce
Instant Pot Spaghetti Squash
Cooking spaghetti squash in the Instant Pot is the fastest and easiest way to perfectly tender, delicious spaghetti squash! We don't cook our spaghetti squash any other way.
Ingredients
- 1 spaghetti squash halved and seeded
- 1 cup broth
- 2 cloves garlic smashed, optional
- ½ tablespoon salt
Equipment
- Instant Pot
Instructions
- Cut the spaghetti squash in half and seed. (See Notes.)
- Sprinkle half salt on spaghetti squash. Add broth and garlic in the cooking pot, then the trivet, then the spaghetti squash halves. Close and lock lid. Select high pressure and set timer for 7 minutes. Allow 10-15 minutes for pressure to build.
- After time is up, let natural release 5 minutes, then quick release.
- Drag fork through flesh of squash to make noodles. Serve with favorite pasta sauce.
Notes
- Tricks for cutting spaghetti squash: Make sure to use a sharp knife. (With a dull knife, you’re more likely to have to press a lot harder and run the risk of it slipping and cutting you.) If a sharp knife isn’t cutting it (pun fully intended), poke holes in the skin like you were drawing a dotted line where you want to cut the squash. Microwave the spaghetti squash for about five minutes and then let it cool so it’s not too hot to the touch. Slice the squash in half along the dotted line.
- Serving suggestions: Use in Whole30 chicken alfredo or covered in marinara sauce, mozzarella cheese, and basil, then cooked under the broiler until bubbly.
Nutrition Information
Serving: 1serving, Calories: 80kcal, Carbohydrates: 18g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 1148mg, Potassium: 261mg, Fiber: 4g, Sugar: 7g, Vitamin A: 415IU, Vitamin C: 6mg, Calcium: 58mg, Iron: 1mg, Net Carbs: 14g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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