Using one of the four easy methods for cooking spaghetti squash in an electric pressure cooker, will yield perfectly tender, perfectly cooked spaghetti squash.
Pour 1½ cups of cold tap water inside the inner pot, regardless of the size of your electric pressure cooker. Place the trivet inside the inner pot, which will keep the squash from being immersed in the water.
Choose a Method to Prepare Squash
Keep the Squash Whole. Wash and dry the spaghetti squash and then pierce the squash several times with a fork or sharp knife. Place the whole squash on the trivet.
Cut the Squash in Half Lengthwise: Wash the squash well and carefully cut the squash in half lengthwise, to make two boats. Use a spoon to scoop out the seeds. Discard the seeds and place the two halves cut side down on the trivet inside the inner pot.
Cut the Squash in Half Widthwise: Wash the squash well and carefully cut the squash in half widthwise. Use a spoon to scoop out the seeds. Discard the seeds and place the two halves cut side down on the trivet inside the inner pot.
**Remove the Ends and Cut in Half Widthwise. (PREFERED METHOD) Cut in Half Lengthwise. 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 and place the two halves of the squash inside the inner pot.
Pressure Cook Spaghetti Squash
Place the lid on the inner pot, be sure the vent knob is closed or the lid is locked. Use the manual or pressure cook button to set the cooking time to cook on HIGH PRESSURE. Cook for 15 minutes for a whole spaghetti squash, or 7 minutes if your squash is cut in half.
Once the cooking time has elapsed, this is one time you can opt to do a quick pressure release or let the pressure release naturally without any change to the results. To do a quick pressure release, use a long wooden spoon to push the venting knob from the sealed position to the venting position, being sure to stand back to prevent being burned by the steam released.
Enjoy Spaghetti Squash
After the squash has been pressure-cooked, carefully remove it from the inner pot. If needed, cut the squash open, scoop out the seeds, and discard the seeds. Use a fork to scrape out the strands of the squash and enjoy as desired.
Notes
How to Select 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.Tip for Cutting Squash: If you struggle to cut the spaghetti squash, microwave it for 1 minute. It won't be long enough to cook the squash but WILL make it easier to cut. This will not impact the cooking time.Storage: Scoop out the strands/flesh of the spaghetti squash, allow the squash to cool, and then transfer to an airtight container. Store in the refrigerator for up to 5 days.