Instant Pot Spaghetti Squash
Spaghetti squash is a great alternative to pasta if you’re trying to cut carbs. Even if you’re not concerned about counting carbs, this vegetable is so good. And I think you’ll be amazed at how quickly and easily Instant Pot Spaghetti Squash cooks.
I like serving it with salt, pepper and grated Parmesan for an easy lunch. Or top it with a quick spaghetti sauce with Italian sausage for a heartier meal.
The Instant Pot Spaghetti Squash is the easiest way to cook perfect spaghetti squash.
Cutting the squash in half horizontally will yield longer “noodles” because the fibers of the squash run horizontally. I find that cooking half the squash at once works best for me.
One squash is typically enough to feed four people if you’re topping it with a meat-based sauce. If the squash is small enough, you can do both halves, but often they’re a bit too big to fit in the pot at once.
Prep time is very short – just a minute or two to cut it in half, then scoop out the seeds with a spoon. And once your pot comes to pressure, you’re only about 17 minutes to a cooked squash!
While your squash is cooking, you may want to check out my favorite Instant Pot Accessories to get even more use out of your Instant Pot!
Instant Pot Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 2 cups water
- 1 tsp kosher salt
Instructions
- Cut squash in half horizontally.
- Scoop out seeds using a spoon.
- Place half of squash in Instant Pot, cut side up. If both halves will fit, place both in the pot.
- Pour water into the bottom of the pot. Sprinkle squash with salt.
- Seal lid and set cook time for 17 minutes.
- When cooking time is finished, do a quick pressure release.
- Open lid and carefully remove squash. Use tongs or a fork to pull the "noodles" from the squash and serve.
