How To Make Instant Pot Spaghetti Squash

Did you know you can cook Instant Pot Spaghetti Squash whole without cutting it first?

Instant Pot electric pressure cookers are amazing for cooking many things. I love to cook a whole squash in my Instant Pot. My Instant Pot recipes list is growing!

One of my favorite vegetables is spaghetti squash.

I love cooking a whole spaghetti squash in my 6-quart Instant Pot and eating it instead of pasta. I've been eating low carb for a number of years now.

Even if you aren't eating low carb or following the keto diet spaghetti squash is a delicious vegetable.

Spaghetti squash can be eaten on its own as a side vegetable, it can replace pasta if you are avoiding carbs or gluten or can be used as the main ingredient in many delicious recipes.

Instant Pot Butternut Squash is another favorite Instant Pot Squash recipe I love to make.

How To Eat Instant Pot Spaghetti Squash

Once you have cooked whole spaghetti squash in the Instant Pot you might need some ideas on how to eat it.

I love to eat Instant Pot Spaghetti Squash with meat sauce or with my homemade Alfredo sauce.

It's one of my favorite ways to eat Instant Pot spaghetti squash.

Once I make this instant pot recipe for whole spaghetti squash I usually eat it for dinner that night with meat sauce and a little mozzarella cheese or Parmesan cheese melted over it.

Then I store the leftover instant pot spaghetti squash in an airtight container in the refrigerator and eat it during the week for lunch or dinner.

Sometimes I will make instant pot spaghetti squash and meatballs. Or I will make instant pot spaghetti squash chicken Alfredo.

Sometime this week I will be eating Instant Pot spaghetti squash with a homemade creamy basil alfredo sauce.

My mouth is drooling just thinking about it.

Orangetti Spaghetti Squash?

Have you seen an Orangetti Squash in the grocery stores yet? I picked one up in Publix the other day right next to the regular spaghetti squash in the produce section.

It has an awesome bright orange color and tastes just like the paler yellow spaghetti squash you see in the photo above. I really couldn't tell a difference in the flavor of the pale yellow spaghetti squash compared to the Orangetti squash.

If you have tried the two different spaghetti squash varieties I'd love to hear if you could tell a difference in the flavor.

How To Make Instant Pot Spaghetti Squash

Ingredients

• 2-3 lb spaghetti squash
• 1 cup water

Directions

1. Rinse and scrub the outside of a fresh spaghetti squash.
2. Place the rack into the bottom of a 6-quart Instant Pot.
3. Place the spaghetti squash into the Instant Pot.
4. Pour 1 cup of water into the bottom of the Instant Pot.
5. Place the Instant Pot lid on and twist until the lid is locked into position. Make sure the steam release handle is in the sealing position.
6. Press the manual button and set the time for 11 minutes.
7. Once the spaghetti squash has finished pressure cooking allow the Instant Pot to naturally release the steam for 15 minutes.
8. Carefully open the Instant Pot lid and lift it off at an angle away from your face.
9. Poke the spaghetti squash with a fork. If the squash is cooked completely the fork will easily sink into the spaghetti squash. If you have to force the fork through the skin of the spaghetti squash it has not cooked completely.
10. Add more water to bring the water level back up to one cup if needed. Replace the lid and pressure cook the spaghetti squash for an additional 5 minutes following step 5. Follow step 9 again. The spaghetti squash should be completely cooked by now.
11. Carefully remove the spaghetti squash from the Instant Pot using a large set of tongs and put the hot spaghetti squash into a bowl to cool.
12. Once cool enough to handle cut in half, remove the seeds and fibers from the center. Use a fork to remove the cooked spaghetti squash from the skin.
13. Serve the Instant Pot Spaghetti Squash any way you like. Or serve it with a meat sauce and Parmesan cheese as I have.
14. Makes 3 to 4 cups of cooked spaghetti squash.

Helpful tools for this recipe

• 6-quart Instant Pot (now only $99 with free shipping)
• kitchen tongs
• silicone mini oven mitts (perfect for lifting the hot Instant Pot insert out after cooking)

Pro Cooking Tips

• Choose the Right Squash: Look for a spaghetti squash that is firm, has a hard skin, and is free from cuts or blemishes. The color should be a vibrant yellow.
• Proper Cutting: Cutting the squash in half can be tough due to its hard exterior. To make it easier, you can poke some holes in it and microwave for a few minutes to soften it before cutting. Always cut the squash crosswise, not lengthwise, to get longer "spaghetti" strands.
• Don't Overcook: Be careful not to overcook your spaghetti squash in the Instant Pot, as it can quickly become mushy. The ideal cooking time is usually around 7 minutes on high pressure, but this can vary depending on the size of the squash.
• Remove Seeds After Cooking: It's easier to remove the seeds after the squash is cooked. Once the squash is done, let it cool, then use a fork to remove the seeds and pull the strands apart.
• Seasoning is Key: While spaghetti squash has a mild flavor on its own, it can be greatly enhanced with the right seasonings. Consider using olive oil, salt, pepper, and other herbs or spices that you like. You can also mix in sauces or toppings like marinara, cheese, or fresh herbs after it's cooked.

Remember, patience and practice are important when cooking something new. Enjoy your delicious and healthy spaghetti squash!

Print the Instant Pot Spaghetti Squash recipe below

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Instant Pot Spaghetti Squash

Arlene Mobley - Flour On My Face

Did you know you can cook Instant Pot Spaghetti Squash whole without cutting it first? Instant Pot electric pressure cookers are amazing for cooking many things. I love to cook a whole squash in my Instant Pot.

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Cook ModePrevent your screen from going dark

Prep Time 2 minutes mins

Cook Time 11 minutes mins

Total Time 13 minutes mins

Course Main Dish, Side Dish

Cuisine American

Servings 8 servings

Calories 25 kcal

Ingredients  

1x2x3x

• ▢ 2 to 3 lb Spaghetti Squash
• ▢ 1 cup water

Follow Flour On My Face on Pinterest

Instructions 

• Rinse and scrub the outside of a fresh spaghetti squash.
• Place the rack into the bottom of a 6-quart Instant Pot. Place the spaghetti squash into the Instant Pot.
• Pour 1 cup of water into the bottom of the Instant Pot.
• Place the Instant Pot lid on and twist until the lid is in the locked position. Make sure the steam release handle is in the sealing position.
• Press the manual button and set the time for 11 minutes.
• Once the spaghetti squash has finished pressure cooking allow the Instant Pot to naturally release the steam for 15 minutes.
• Carefully open the Instant Pot lid and lift it off at an angle away from your face.
• Poke the spaghetti squash with a fork. If the squash is cooked completely the fork will easily sink into the spaghetti squash. If you have to force the fork through the skin of the spaghetti squash it has not cooked completely.
• Add more water to bring the water level back up to one cup if needed. Replace the lid and pressure cook the spaghetti squash for an additional 5 minutes following step 5. Follow step 9 again. The spaghetti squash should be completely cooked by now.
• Carefully remove the spaghetti squash from the Instant Pot using a large set of tongs and put the hot spaghetti squash into a bowl to cool.
• Once cool enough to handle cut in half, remove the seeds and fibers from the center. Use a fork to remove the cooked spaghetti squash from the skin.
• Serve the Instant Pot Spaghetti Squash any way you like. Or serve it with a meat sauce and Parmesan cheese as I have.

Recipe Expert Tips

• Choose the Right Squash: Look for a spaghetti squash that is firm, has a hard skin, and is free from cuts or blemishes. The color should be a vibrant yellow.
• Proper Cutting: Cutting the squash in half can be tough due to its hard exterior. To make it easier, you can poke some holes in it and microwave for a few minutes to soften it before cutting. Always cut the squash crosswise, not lengthwise, to get longer "spaghetti" strands.
• Don't Overcook: Be careful not to overcook your spaghetti squash in the Instant Pot, as it can quickly become mushy. The ideal cooking time is usually around 7 minutes on high pressure, but this can vary depending on the size of the squash.
• Remove Seeds After Cooking: It's easier to remove the seeds after the squash is cooked. Once the squash is done, let it cool, then use a fork to remove the seeds and pull the strands apart.
• Seasoning is Key: While spaghetti squash has a mild flavor on its own, it can be greatly enhanced with the right seasonings. Consider using olive oil, salt, pepper, and other herbs or spices that you like. You can also mix in sauces or toppings like marinara, cheese, or fresh herbs after it's cooked.

Nutrition

Calories: 25kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 15mgPotassium: 87mgFiber: 1gSugar: 2gVitamin A: 97IUVitamin C: 2mgCalcium: 19mgIron: 1mg

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