We love spaghetti squash here.
I am also very disorganized and am typically rushing to get dinner on the table. (Probably because I’ve got my nose in a book OR because I was actually writing. Or because I’m disorganized. I’ll be honest about it.)
Preparing spaghetti squash in the Instant Pot is one of my favorite shortcuts. (I LOVE shortcuts.) It’s quick and easy – let me show you how I do it!
In a hurry? Ahem. You can jump to the printable recipe by clicking here.
Here’s how I cook spaghetti squash in the Instant Pot!
Rinse off a 2-3 pound spaghetti squash, then cut in half lengthwise. The skin is very tough, so carefully work a sharp knife back and forth.
Scoop out seeds and membrane and discard. Salt and pepper the squash.
Add 1 cup of water to the Instant pot. Place a rack or steamer tray at the bottom of your Instant Pot or insert a steamer basket. Add the squash to the Instant Pot, cut side down.
Set cooker on manual/high for 7 minutes. (It will take approximately 10 minutes to come to full pressure.)
When timer ends, quick release. Carefully remove squash from cooker and let it cool just enough to handle. Using a fork, scrape from sides and lengthwise to form long strands and shred.
It’s ready to serve however you want! Put it back in the shell, add some marinara and some mozzarella cheese and bake! Make up my buffalo chicken spaghetti squash casserole! Use it in your favorite recipe. It’s ready to eat!
- 1 medium spaghetti squash, 2-3 pounds
- 1 cup water
- Salt and pepper to taste
- Split spaghetti squash in half lengthwise. The skin is very tough, so carefully work a sharp knife back and forth.
- Scoop out seeds and membrane and discard. Salt and pepper squash.
- Place a rack or steamer tray at the bottom of your Instant Pot or use a steamer basket.
- Add 1 cup of water and place squash in pressure cooker, cut sides down.
- Set cooker on manual/high for 7 minutes. (It will take approximately 10 minutes to come to full pressure.)
- When timer ends, quick release.
- Remove squash from cooker. Using a fork, scrape from sides and lengthwise to form long strands and shred.
IF you miss the timer and do not quick release immediately, the squash will continue to cook. To remove excess moisture, place the spaghetti squash strands in a colander and allow to drain for 5 minutes.
If you prefer your spaghetti squash noodles a little al dente (in this case, a little firmer and with a crunch) cook for 6 minutes.
Spaghetti squash can be used in many recipes in place of pasta noodles - it is a wonderful, gluten-free way of delivering a flavorful sauce.
If preparing ahead of time, place squash in a colander to cool, then refrigerate.
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Nutrition Information:Yield: 6 Serving Size: 1/2 cup
Amount Per Serving: Calories: 43Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 80mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 1g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.