Instant Pot Spaghetti Squash

If you love spaghetti squash, but don’t love how long it takes to bake in the oven, you’ll love how fast it cooks in the Instant Pot! With this simple recipe, you will learn how to perfectly cook Instant Pot Spaghetti Squash regardless if you cook the squash whole or cut in half.

Whether you serve Instant Pot Spaghetti Squash as a healthy side dish or as a main course, paired with Oven Baked Meatballs and Instant Pot Spaghetti Sauce, you will love how quickly you can prepare spaghetti squash using an electric pressure cooker.

I have been eating spaghetti squash for years. But ever since I have perfect cooking spaghetti squash in my Instant Pot, I am eating it more often than ever!

Just like my recipe for Instant Pot Butternut Squash, you won't believe just how much easier the Instant Pot makes cooking squash.

How to Cook Spaghetti Squash in the Instant Pot

Today, I am walking you through four methods for pressure cooking spaghetti squash and sharing the pros and cons of each technique, so you can select which method is best for you! And don't worry, each method is EASY and will yield tender spaghetti squash.

Cook the Spaghetti Squash Whole

If you struggle to cut the squash in half, I can relate. Placing the spaghetti squash whole into the Instant pot will alleviate the struggle to cut through the flesh of raw spaghetti squash. 

• Method: Wash the squash well, prick the flesh several times on all sides with a sharp knife or fork, place the whole squash on a trivet over cold tap water, and pressure cook for 15 minutes on high pressure. Once pressure-cooked, you will need to allow the squash to cool until able to handle it. Once cooled, cut the squash in half, scoop out the seeds from the center of the squash, and then use a fork to scoop out the strands of spaghetti squash. 
• Pros: This method is the best option if you have difficulty cutting a whole squash in half. 
• Cons: You lose quite a bit of the flesh when trying to scoop out the seeds AFTER the squash has been cooked. And I find that the squash is slightly watery and a tiny bit mushy.

Cut the Spaghetti Squash in Half Lengthwise

If you are looking to make a spaghetti squash boat, this is the method for you but proceed with caution! Depending on the size of your pressure cooker, you may not be able to fit spaghetti squash into the inner pot.

• Method: Wash the squash well and carefully cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Discard the seeds, place the two halves of the squash inside the inner pot and pressure cook for 7 minutes on high pressure. Use a fork to loosen the strands of squash and enjoy as desired. 
• Pros: Honestly, the only advantage to this method is if you prefer serving spaghetti squash in a boat form. Otherwise, I strongly recommend one of the other three methods. 
• Cons: It is REALLY difficult to cut the squash evenly when cutting lengthwise, and it may not fit into your pressure cooker. Cutting the squash lengthwise also yields shorter strands of squash.

Cut the Spaghetti Squash Widthwise

Cutting your squash in half widthwise prior to pressure cooking allows for easy removal of the seeds and will allow your squash to fit into the inner pot easily.

• Method: Wash the squash well and carefully cut the squash in half widthwise. Use a spoon to scoop out the seeds. Discard the seeds, place the two halves of the squash inside the inner pot and pressure cook for 7 minutes on high pressure. Use a fork to loosen the strands of squash and enjoy as desired. 
• Pros: Easier to remove seeds from the spaghetti squash. Cutting the squash in half widthwise also allows for longer strands of spaghetti squash.
• Cons: It can be difficult to cut the squash in half when raw.

Remove the Ends Cut in Half Widthwise

This is my preferred method for cooking spaghetti squash in the Instant Pot. Remove the stem and the bottom of the spaghetti squash and cutting it in half, allows moisture to escape from the squash as it cooks, which helps to keep the strands of spaghetti squash from becoming mushy and allows the flavor to be enhanced.

• Method: Wash the squash well, remove the stem and bottom of the squash, and discard. Carefully cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Discard the seeds, place the two halves of the squash inside the inner pot and pressure cook for 7 minutes on high pressure. Use a fork to loosen the strands of squash and enjoy as desired. 
• Pros: Easier to remove seeds from the spaghetti squash. Cutting the squash in half widthwise allows for long noodle-like strands. Removing the stem and bottom of the squash allows for moisture to escape, preventing the squash from becoming watered down or mushy.
• Cons: It can be difficult to cut the squash in half when raw.

How to Select a Spaghetti Squash

Choose a spaghetti squash that is 3-4 pounds, uniform in size and color, and feels heavier than it looks. This will ensure you have a spaghetti squash that is perfect for cooking and eating.

How to Serve Instant Pot Spaghetti Squash

Spaghetti squash can be used in a variety of different recipes and as a low-carb replacement for just about any recipe that calls for noodles.

• Toss the prepared spaghetti squash with homemade tomato sauce or Bolognese Sauce for a low-carb pasta dinner.
• Replace the angel hair pasta with Instant Pot spaghetti squash in Shrimp Scampi for a restaurant-quality low-carb meal.
• Drizzle with some olive oil, season with salt and pepper, and serve as a healthy side dish.
• Use the perfectly cooked Instant Pot Spaghetti Squash to prepare low-carb Spaghetti Squash Casserole.

More Instant Pot Vegetable Recipes

• Instant Pot Corn on the Cob
• Instant Pot Baked Potatoes
• Instant Pot Baked Sweet Potatoes
• Instant Pot Green Beans
• Instant Pot Glazed Carrots

If you tried one of the four methods for cooking Instant Pot Spaghetti Squash, please leave a comment sharing which method worked best for you!