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Spaghetti Squash makes an excellent base for so many dishes. The easiest way to cook it is in the instant pot! It requires zero prep and comes out tender so it’s easy to cut and remove the seeds.
Raise your hand if you’ve ever fought with a spaghetti squash by trying to cut that sucker open! ✋🏻If you have an arm left, that is. 😂
I didn’t grow up eating this hard squash, but I absolutely love it! Since being more carb-conscious, this has become a staple in my home. It’s a great substitution for noodles or rice, or it makes a great dish on its own. My favorite is Loaded Spaghetti Squash Casserole.
Before we get into how to cook spaghetti squash in the Instant Pot, here’s some things to know:
Picking a good spaghetti squash
- A ripe spaghetti squash is a golden yellow or dark yellow color.
- The skin should be thick and hard.
- It should have smooth skin and be free of cracks or soft spots.
- It should feel heavy for its size.
A raw squash will stay good on your countertop for up to a couple of weeks. It really depends on how fresh it is from your market. Fresh picked squash can last for weeks.
Health Benefits
Spaghetti Squash is a nutrient dense food, which means it’s low in calories but high in key vitamins and minerals. It’s a good source of:
- Fiber
- Vitamin C
- Manganese
- Vitamin B6
One cup of cooked spaghetti squash contains 42 calories, 10g of carbs, 0.5g of fat and 1 g of protein.
How to cook Spaghetti Squash in the Instant Pot
Seriously, this could not be easier!
- Pierce the squash several times with a pairing knife. You should have at least 12 1/2 inch cuts.
- Put 1 cup of water in the inner pot, then a trivet or steamer basket.
- Put the whole squash in the Instant Pot.
- Cook on manual, high pressure for 20 minutes. Quick Release.
- Let stand for 10 minutes
- Cut it in half, scoop out the seeds, and shred the strands with a fork.
Notes
- If you like the squash noodles to be more al dente’ then cook at high pressure for 15 minutes. I like mine more tender, so I do 20 minutes.
- 1 cup of water is for a 6 qt instant pot, if using an 8 quart, then use 1 1/2 cups of water.
- Using a steamer basket makes removing the hot squash a breeze! If you don’t have a steamer basket, be sure to place the squash on the trivet that your instant post came with. It needs to not sit in the water.
- It’s important to let the squash stand for 10 minutes before cutting into it.
- For long strands, cut the squash crosswise, remove the seeds, and then shred. For shorter strands, cut lengthwise, remove the seeds, and shred.
Storing/Freezing/Reheating
Cooked spaghetti squash will keep in the refrigerator for 5 days.
To reheat squash noodles: Warm them up in a sauce pan over low heat with just a touch of olive oil in the pan to keep them from sticking. You can also warm them up in a microwave.
To reheat squash halves: Place them in a 9×13 glass dish, add a cup or so of water to the bottom, cover with foil and heat at 300 for about 20 minutes.
To Freeze: Place the cooked squash noodles in an airtight container or freezer bag. It will last in your freezer for up to 8 months. Thaw completely before reheating.
Ways to use Spaghetti Squash
- Eat it covered in pasta sauce
- As a side dish with butter and salt
- Thai Style Spaghetti Squash
- Garlic & Herbs Spaghetti Squash
- As a base for Orange Chicken
- As a base for Mongolian Beef
- Covered in Pesto Sauce
- Top it with Unstuffed Peppers
- As a substitute for the noodles in Pad Thai
- Loaded Spaghetti Squash Casserole Boats
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Instant Pot Spaghetti Squash
Equipment
- Instant Pot or Electric Pressure Cooker
- Pairing knife
- Steamer basket for Instant Pot (optional)
Ingredients
- 1 4 lb Spaghetti Squash
- 1 cup water
Instructions
- Pierce the squash a dozen times or more with the pairing knife. Cuts should be 1/2 inch.
- Pour the water into the inner pot of the instant pot.
- Place the steamer basket or trivet in the inner pot.
- Put the whole spaghetti squash in the basket.
- Cook on high pressure for 20 minutes.
- Use quick release by carefully moving the sealing knob to the vent position allowing steam to release.
- Remove the cover, and let the squash rest for at least 10 minutes before cutting into it.
- Cut in half, remove seeds, and shred with a fork.
Video
Notes
- 1 cup of water is for a 6 qt instant pot, if using an 8 quart, then use 1 1/2 cups of water.
- For Al Dente’ cook for 15 minutes. For a more tender result, cook for 20 minutes.
- I used a four pound squash, and it just fit. You can certainly use a smaller one.
- Using a steamer basket makes removing the hot squash a breeze! If you don’t have a steamer basket, be sure to place the squash on the trivet that your instant post came with. It needs to not sit in the water.
- It’s important to let the squash stand for 10 minutes before cutting into it.
- For long strands, cut the squash crosswise, remove the seeds, and then shred. For shorter strands, cut lengthwise, remove the seeds, and shred.
