I love spaghetti squash, but I have a busy schedule and often I forget to get this beauty in the oven in time to cook so I can use it for dinner. However, after playing around a little, I realized I could make Instant Pot Spaghetti Squash in 7 minutes! I am not sure why I hadn’t thought about doing this before, but once that idea started rolling around in my head, I knew I had to give it a try and see if it worked the way I imagined it would.
This Instant Pot Spaghetti Squash allows me to cook without turning on the oven, so my kitchen stays cool. Win and a win!!
Maybe the reason I hadn’t considered Instant Pot Spaghetti Squash is because when I think of squash or root vegetables, I think of them as more of a Fall or Winter vegetable. In the past I would typically roast them and make the whole house warm and smell wonderful as they cooked. It is a Winter variety of squash related to pumpkins and zucchini, so my mind goes to the warmth of heart and home.
Now that said, we are in early Fall, but in many areas that means it is still very warm. So, when I recently had a hankering for Spaghetti Squash Fritters (recipe coming to you soon!) I knew it was time to break out the Instant Pot (or move it over actually, since it does sit out on the counter already). I have heard you can roast an entire spaghetti squash whole, but I didn’t want to have to deal with getting the seeds out of a hot or soft squash so I opted to cut my squash in half lengthwise, remove the seeds and plop it in the Instant Pot.
Instant Pot Spaghetti Squash cooks in a fraction of the time of the standard oven, so I can have it as a last-minute meal with time to spare!!
To make Instant Pot Spaghetti Squash, first place the steamer tray on the bottom of the Instant Pot and pour in one cup of water (this is to create steam). I cut the squash in half and scooped out the seeds, then placed the squash in the pot on the rack and secured the lid on top. I then used the manual button and set the Instant Pot to cook on high for 7 minutes. It will take about 10 minutes to get up to pressure before cooking, so you will want to factor that into your cooking time.
After the timer goes off, you will want to let the Instant Pot release its pressure on its own for about 10-12 minutes before you carefully turn the pressure release valve to let off the remaining pressure. Remember, the floating valve in the lid needs to drop first and then you know it is safe to remove the lid. Once you remove the lid, carefully remove the hot squash with tongs or oven mitts.
Instant Pot Spaghetti Squash
- 1 med-large spaghetti squash
- 1 cup water
- Cut spaghetti squash in half lengthwise and scrape out seeds.
- Place squash into Instant Pot onto rack.
- Pour in 1 cup of water and place lid and secure.
- Push Manual button and set for 7 minutes.
- When timer goes off, let Instant Pot release pressure and the carefully remove lid.
- Remove squash from Instant Pot with large spoon or oven mitts.
- Drag fork across flesh of squash to create strands of "spaghetti" and dump into bowl and use as you want for recipes. Enjoy!!
You can then use a fork to scrape lengthwise along the squash, creating strings or strands of squash that look like spaghetti (hence the name). You can then use this cooked spaghetti squash in your favorite recipes. I like to top my Instant Pot Spaghetti Squash with a spicy red sauce for a healthier alternative to regular pasta. I also like to make the Spaghetti Squash Fritters I mentioned above or even a spicy saute using fresh ginger and red pepper flakes. However you eat it, I sure hope you enjoy it!
Do you have a favorite spaghetti squash recipe you make for your family?
3 thoughts on “Instant Pot Spaghetti Squash”
Instant-Pot sure made quick work of a squash that under previous circumstances would’ve taken 2-3 times longer. There are already a multitude of uses for this incredible gourd and now with Instant-Pot, so many more opportunities will be at hand to utilize it. Thanks for bringing this awesome technique to our otherwise naive world. Instant-Pot is awesome!