Spaghetti Squash in the Instant Pot

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Cooking squash in the Instant Pot is easy and quick! Below you’ll see how I do it. To make it even easier, consider getting an extra inner pot and glass lid. That way, when the squash is done, you can just remove the entire pot, set it aside covered with the glass lid, and continue cooking something else yummy in the Instant Pot.  🙂

See my post on Instant Pot Accessories if you want more info on the extra pot, lid, silicone rings or even what I use under my Instant Pot!

Happy cooking!

spaghetti squash in instant pot
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Spaghetti Squash in the Instant Pot

Cooking spaghetti squash in the Instant Pot or other pressure cooker is fast, it keeps the house cool because you don't use the oven and the squash is super moist! It's my favorite way to cook spaghetti squash!
Course Vegetable
Appliances Instant Pot
Prep Time 5 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings 6 people
Author Tina

Ingredients

  • 1 spaghetti squash

Instructions

  1. Put the rack into the bottom of the Instant Pot and add a cup of water.
  2. Thoroughly wash off the spaghetti squash and put it onto the rack. (I use water and a vegetable brush.) If necessary, cut the stem off so it fits in the pot.
  3. Secure the lid, push the "Manual" button and set the timer for 17 minutes. (I live at 7,000 feet in elevation so it takes longer for things to cook. If you live at a lower elevation, then set the cooking time for about 10 minutes.) This is not all the cooking time that will be needed....it's about half the cooking time. But you'll see later why I do it this way!
  4. When the time is up, do a quick release. Open the lid and let the squash cool for about 5 minutes. (If you aren't available to do the quick release, that's fine....the squash will just cook a bit longer and that's okay.)
  5. Take the squash out (use hot pads or clean dish rags to prevent burning yourself). Cut the top off (if you didn't earlier) and then cut it in half lengthwise. Using a fork and/or a spoon, remove the seeds.
  6. Here is where you assess how much the squash has cooked. Is it halfway done? Then cook it for the same amount of time. Is it more than halfway done? Then cook it for less time. Set the second cooking time for however many minutes you think is necessary depending on how soft the squash is.
  7. When finished, do a quick release (or not, depending if you are around to do so). Again, it isn't imperative that a quick release is done since spaghetti squash is usually served quite soft. Remove the lid and take the squash out.
  8. Using a fork, separate the strands from the outside shell. They will peel apart easily!
  9. Sprinkle with lots of love, then season as desired or top with your favorite stir-fry vegetables or sauce.
  10. Enjoy!!
  11. Oh, and the reason why I don't cook the spaghetti squash (or any winter squash--but especially spaghetti squash) all the way through and then seed it, is because you lose too many of the squash strands as you try to remove the seeds and that is sad!

Recipe Notes

Remember to adjust your cooking time to what altitude you are at. Since I live at 7000 feet it takes me 1/4 to 1/3 longer to cook things then it will for you. Once the squash is done cooking for the first time, I look at it and decide if it will need about the same amount of time, or a minute or two more or less. Larger squashes take longer to cook. I always try to choose a spaghetti squash that will fit into the Instant Pot without cutting. For information on the Instant Pot see my blog post here.

5 thoughts on “Spaghetti Squash in the Instant Pot

  1. I found a link to this in a Trim Healthy Mama fb group for pressure cooking. I love this! I’m new to pressure cooking and was hesitant to try thinking “how can this be any easier/faster than how I normally cook it in the microwave”. But, oh how it was!!!

  2. Hi there!
    Do you know if I can cook two spaghetti squash at once in the Instant Pot?
    If so, would I double the water and the time?

    1. Hi Jennifer~
      If you can fit two squashes in then you should be able to cook them. I don’t think you need to add more water or more time. I haven’t tried it, but I have certainly cooked larger and smaller squashes. Obviously the larger squashes do take a bit more time since they are thicker in the flesh, but two squashes with about the same thickness in the flesh should take as much time as one squash.

      Happy cooking!! I just made some coconut ginger butternut squash soup that is Yummy! It will be up on my blog soon! 🙂

      1. Also, as I’ve thought about this question more, when I cook sweet potatoes (which I do all the time), it doesn’t matter if I cook a few sweet potatoes or a lot of sweet potatoes, the cooking time and amount of water I use is the same. It matters how thick the sweet potatoes are, not how many….that is what influences the cooking time. 🙂

        Happy cooking!

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