Spaghetti Squash in an Instant Pot is what I make when dinner needs to be fast, cozy, and a little lighter. Maybe you have a squash sitting on the counter staring at you, and you’re not sure how to tackle it. I’ve been there, and trust me, this method changes everything. Grab your Instant Pot or pick up this exact model I use at home if you’re still shopping around. We’ll go from tough squash to tender, twirlable strands with almost no babysitting. Easy and Delicious Spaghetti Squash in an Instant Pot! does exactly what the name promises.
How to Cut Spaghetti Squash
Let’s talk cutting, because that’s the part that scares most people. Spaghetti squash looks like a sunshine-yellow football, and it can wobble around on the cutting board. The trick is to make it stable and soften it slightly beforehand.
Here’s my favorite way: place the squash on a damp towel so it stays put. Use a sharp chef’s knife. Before slicing, pierce the skin a few times with the tip of your knife, then microwave it for 2 to 3 minutes to take the edge off the hardness. This makes it easier to cut without the wrestling match.
Next decision: lengthwise or crosswise? If you want longer spaghetti-like strands, cut the squash crosswise, into rings, because the strands run around the circumference. For quick cooking and easy handling in the Instant Pot, I usually cut the squash lengthwise down the middle. Use a spoon to scoop out the seeds and stringy center. A grapefruit spoon works like a dream if you have one, but a sturdy tablespoon is fine.
If the cut halves wobble, shave a thin slice off the rounded bottom to create a flat base. No rolling, no stress. That’s it. You’re ready to cook, and you didn’t need forearm strength or a superhero cape.
How to Cook Spaghetti Squash in Your Instant Pot
Tools You Need
You’ll need an Instant Pot, a trivet or steaming rack, a cup of water, and your cut spaghetti squash. That’s seriously it. If you’re just getting into pressure cooking, peek at my go-to list of favorites in the Instant Pot recipes collection for more easy dinner ideas.
Step-by-Step Method
Here’s the method I use on weeknights when time is tight and hunger is loud. It consistently gives me tender, not-soggy strands.
Step 1: Pour 1 cup of water into the Instant Pot. Add the trivet.
Step 2: Place the squash halves cut side up on the trivet. If they don’t both fit, you can cook one half now and one half after. For big squashes, nestle the halves so they lean a bit and still clear the sealing ring.
Step 3: Lock the lid, set to Sealing, and cook on Manual or Pressure Cook for 7 to 8 minutes. Smaller squashes usually need 7 minutes, larger ones about 8 or 9.
Step 4: Quick release the pressure. Carefully open the lid away from your face, because steam is real. Check the squash by pulling a few strands with a fork. If the strands pull easily, you’re done. If not, lock the lid and cook for 1 to 2 more minutes.
Step 5: Let the squash rest cut side down on a clean kitchen towel for a few minutes to let excess moisture drain. Then scrape with a fork to get those golden strands. Season with salt, pepper, and a drizzle of olive oil.
That’s the heart of Easy and Delicious Spaghetti Squash in an Instant Pot!. The more you make it, the more you’ll feel out the perfect timing for your exact squash size.
Flavor Boosters
Before cooking, rub the cut sides with a little olive oil, a pinch of salt, and garlic powder. After cooking, toss the strands with butter, Parmesan, and cracked pepper, or swirl in marinara and basil. If you want a classic red sauce moment, try this quick weeknight favorite: Instant Pot spaghetti with meat sauce. It’s hearty and pairs beautifully with delicate squash strands.
“I used to dread cutting and roasting spaghetti squash for nearly an hour. The Instant Pot version took me under 20 minutes and turned out perfectly tender. Total game changer.”
Health Benefits of Spaghetti Squash
Spaghetti squash is a low-calorie, high-volume veggie that makes meals feel big and satisfying. One cup of cooked squash has far fewer calories than traditional pasta, which is great if you want a lighter plate without giving up comfort. It’s also a solid source of fiber, which helps with fullness and digestion.
Vitamins and minerals? It brings vitamin C, vitamin B6, manganese, and potassium to the table. The color hints at carotenoids, and that means antioxidant goodness. If you’re gluten-free, naturally lower carb, or just aiming to eat more veggies, spaghetti squash is a smart staple. I love how it can slide into pasta recipes while keeping dinner fresh and bright. It’s one reason I keep going back to Easy and Delicious Spaghetti Squash in an Instant Pot! when I’m planning a simple, feel-good meal.
As always, everyone’s nutritional needs are different, but you can feel good about piling your bowl with this veggie. Add protein and healthy fats, and you’ve got a balanced dinner that doesn’t weigh you down.
What to Serve with Instant Pot Spaghetti Squash
Think of spaghetti squash as your customizable base. It will happily soak up flavors and carry whatever you pair with it. Here are a few tried-and-true combos that turn a simple bowl into a full dinner.
- Meatballs and marinara. If you want a lean, tasty option, these Instant Pot turkey meatballs are perfect on top.
- Velvety risotto on the side. It sounds unusual, but creamy and veggie-fresh is a great contrast. Try this Instant Pot mushroom risotto and you’ll see what I mean.
- A cozy bowl of soup. I love serving squash with a cup of Instant Pot broccoli cheddar soup for a warm, comforting plate.
- Simple protein. Grilled chicken, sautéed shrimp, or pan-seared tofu make it a full meal. Lemon and garlic are especially good here.
- Herb butter and Parm. Keep it classic and let the squash shine with butter, Parmesan, parsley, and black pepper.
The cool thing is how flexible this is. You can keep it low key, or dress it up by finishing with a drizzle of basil pesto, a spoon of ricotta, or a sprinkle of red pepper flakes for heat.
Ways to Use Spaghetti Squash
Once you have a bowl of cooked strands, you can riff a hundred different ways. It’s a sneaky base for comfort food that still feels light. I like starting with olive oil, garlic, salt, and pepper, then adding different mix-ins depending on the mood.
- Pasta swap. Toss with marinara and meatballs for a lighter spaghetti night.
- Garlic butter shrimp bowls. Add lemon zest and parsley for a bright, quick dinner.
- Veggie-loaded bake. Mix in sautéed mushrooms, spinach, and cheese, then bake until bubbly.
- Southwest style. Stir in black beans, corn, salsa, and cheddar, then top with avocado.
- Breakfast nest. Warm strands in a skillet and top with a fried egg and hot sauce.
If you’re craving the vibe of noodles but want more veggies, this is the path. And if you’re feeding a crowd, Easy and Delicious Spaghetti Squash in an Instant Pot! frees up oven space for everything else while you’re still getting that tender, twirlable squash on the table.
Common Questions
How do I keep spaghetti squash from getting watery?
After pressure cooking, let the halves rest cut side down on a towel for a few minutes. Don’t overcook. A quick 7 to 8 minutes is usually enough, and draining makes a big difference.
Can I cook it whole in the Instant Pot?
Yes, but I find it cooks more evenly when cut in half. If cooking whole, pierce the skin several times, pressure cook about 12 to 15 minutes depending on size, then cut and deseed after. Be careful with the steam.
What size squash works best?
Medium squashes, about 2 to 3 pounds, fit nicely and cook evenly. Larger ones might need an extra minute or two and a little puzzle-style fitting on the trivet.
How do I store leftover cooked squash?
Keep it in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water or olive oil to bring back the texture.
Can I pair it with a hearty sauce?
Absolutely. It’s fantastic with meat sauce or bolognese, and it stands up to creamy Alfredo too. For a fast red sauce option, check out this Instant Pot meat sauce.
A Tasty Wrap Up
There you go. With a handful of steps and a pressure cooker, you’ve got Easy and Delicious Spaghetti Squash in an Instant Pot! that’s tender, versatile, and ready for whatever flavors you’re craving. If you like comparing methods or want a second take, these guides are super helpful too: Instant Pot Spaghetti Squash in 7 minutes and this amazing Instant Pot spaghetti squash tutorial. Make it once, and you’ll be hooked on the convenience and flavor. Ready to dig in and make Easy and Delicious Spaghetti Squash in an Instant Pot! part of your weeknight rotation? 
Spaghetti Squash
Ingredients
For Cooking
- 1 cup water For the Instant Pot
- 1 medium spaghetti squash About 2 to 3 pounds
For Seasoning
- 1 tablespoon olive oil For rubbing on cut sides before cooking
- to taste salt For seasoning
- to taste pepper For seasoning
- to taste garlic powder Optional flavor boost
- to taste butter For after cooking, optional
- to taste Parmesan cheese For after cooking, optional
- to taste fresh basil For serving, optional
Instructions
Preparation
- Cut the spaghetti squash lengthwise, scoop out the seeds.
- Pierce the skin of the squash a few times and microwave it for 2-3 minutes to soften.
- Place the squash halves cut side up on the trivet in the Instant Pot.
Cooking
- Pour 1 cup of water into the Instant Pot and add the trivet.
- Lock the lid, set to Sealing, and cook on Manual or Pressure Cook for 7-9 minutes depending on the size of the squash.
- Quick release the pressure and check the squash for doneness.
- Let the squash rest cut side down on a towel for a few minutes to drain excess moisture.
Serving
- Scrape the insides with a fork to create strands and season with salt, pepper, olive oil or any preferred toppings.
