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instant pot spaghetti squash

Barbara_Miller avatar
Recipe by
Barbara Miller
@Barbara_Miller
Mountain City, TN

Spaghetti Squash is the first thing I cooked in my Instant Pot. It makes cooking the squash a pleasure. I never bake it now. You can save the empty skin as a serving bowl. I hope you enjoy this method of cooking the squash. Cook time does not include time it takes the pot to come to pressure or time to let the pressure naturally release.

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yield 2 - 4
prep time 2 Min
cook time 15 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot spaghetti squash

  • 1
    spaghetti squash, uncut
  • 1 c
    water

How To Make instant pot spaghetti squash

  • 1
    Pour one cup of water into the Instant Pot liner. I use the 6 qt pot.
  • 2
    Place the rack that came with the pot into the water, feet side down.
  • 3
    Place the squash on the rack. Place it so that the lid can be placed on without obstruction.
  • 4
    Plug in the pot to an electric outlet. Align the lid and pot arrows and turn the lid to lock it. Set the vent to closed.
  • 5
    Press Pressure Cook. Press the time to 15 minutes. Let the pot come to pressure and then it will count down the 15 minutes. Mine has a beep when it is time to start and when cooking stops. It also has a "keep warm" that always comes on when cooking has finished. I turn it off after cooking and turn off my power and unplug the pot.
  • 6
    Let the pressure drop naturally. This allows the squash to cook thru. When the pressure valve drops the lid can be removed.
  • 7
    Remove the lid and insert a knife into the side of the squash. It should insert easily like testing a baked potato. If you meet resistance replace the lid and repeat steps 4, 5 and 6 but set the time for 5 minutes.
  • 8
    Different size squash will take different cooking times. You just have to figure that out. My 15 minute time works for a small (2 serving) to medium (4 serving) squash.
  • 9
    Remove the squash from the pot using tongs or heat proof glove or pot holder.
  • 10
    Cut the squash in half stem end to blossom end.
  • 11
    Scoop out seeds and "guts" . I use a serving spoon or ice cream scoop.
  • 12
    Use a dinner fork to "rake" the cooked squash flesh and make spaghetti like strings.
  • 13
    Serve with you favorite toppings or recipe. I like a simple ground black pepper, butter and the powdery kind of Parmesan Cheese tossed together with the hot squash. Enjoy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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