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Wondering how to cook a whole spaghetti squash in the Instant Pot? It’s easier to cut and only takes a few extra minutes. I love that it’s an easy and hands-off vegetable that I can prepare quickly, and the entire family loves it!
It’s seriously the best, a vegetable that can feel and even look like pasta. I love spaghetti squash to get extra vegetables into our favorite meals.
It might seem intimidating to cook spaghetti squash in the Instant Pot, but I assure you the pot makes it fool proof. Steaming spaghetti squash in the Instant Pot is fast and fuss free.
You could cook your spaghetti squash in the microwave or oven, but I love that I can set it in the Instant Pot and walk away while it cooks. It’s my favorite part of using the Instant Pot–walking away while something is cooking.
I love that the squash comes out more tender in the Instant Pot. Squash in the oven has always been stressful for me because I feel like it dries out a bit.
What’s the big deal about Spaghetti Squash?
Spaghetti squash is a winter squash. It can be grown year round, but prime growing season begins in the early fall and continues through the cold winter months. Much like a pumpkin or acorn squash.
Spaghetti squash is very rich in antioxidants and vitamins, and one cup of cooked squash only contains 6 grams of carbohydrates so it is easy to fit into almost any diet. The high fiber and water content means you will stay satisfied longer.
Is spaghetti squash good for meal prep?
Yes. Spaghetti squash is my favorite side dish for prepping! You can get anywhere from 1-6 servings from a squash, depending on the size.
After cooking, I like to allow my squash to completely cool on a baking sheet before cutting it and separating it into meal prep containers. You can store your cooked squash in the fridge for up to 6 days or in the freezer for about two months.
Tips for cooking perfect spaghetti squash:
- If you’re planning to make stuffed spaghetti squash like these taco boats, cut your squash in half lengthwise. For longer noodles cut your squash width wise.
- Spaghetti squash is easier to cut once it’s cooked, but the seeds are easier to scoop out before its cooked.
- Spaghetti squash is super versatile. It’s great as a filler for stuffed peppers, a base for protein, or keep it simple and serve al dente with olive oil, salt, and pepper.
- If you’re only cooking 1/2 of a squash, reduce your cooking time to 3 minutes per pound. This is a rule for any electric pressure cooker. If you chose to cut your squash but want to cook it all, place the squash halves on the trivet, cut side up, and still cook for 6 minutes per pound.
- If you’re filling your squash, you might want to bake the spaghetti squash in a baking dish for a few minutes to brown the top before serving.
How to cook Instant Pot Spaghetti Squash:
Time needed: 28 minutes
You’ll need to account for a few minutes for your pot to come to pressure, 10-15 minutes of natural pressure release time, and 6 minutes of cook time per pound of squash.
- Prepare your pot
Add 1 1/2 cups of water to the bottom of the pot then add the trivet. Select Saute (high) and allow the water to begin warming while you prepare your squash. This steps helps your pot come to pressure faster.
- Prepare your squash
Wash your squash well, then use a very sharp knife to poke several holes in it. Place your whole squash on the trivet.
- Pressure cook
Close and lock the lid and turn the pressure valve to the sealing position.
Select Pressure Cook (high) and set your cooking time for 6 minutes per pound. My squash was 3 pounds so I cooked it for 18 minutes.
- Natural/Quick Release
Once the cook time is complete, allow the pot to naturally release for 10-15 minutes, then quick release the remaining pressure.
Remove the lid and set aside, then use your trivet handles to carefully lift out your squash–careful, it’ll roll off the trivet!
- Scoop out the squash
Once your squash has cooled enough to handle, use a sharp knife to cut the squash in half. Then use a spoon to scoop out the seeds. Discard the seeds, then use a fork to scrape out the squash strands.
Healthy Eating Plans
Ultimate Portion Fix: Each one cup serving of spaghetti squash is 1 Green Container on the 21 Day Fix and Portion Fix.
2B Mindset: Spaghetti Squash considered a veggie and is acceptable with any meal of the day for 2B mindset.
Keto/Low Carb: Each 1 cup serving of spaghetti squash is 6 grams of carbohydrates and 1 gram of protein.
Recipes to serve this spaghetti squash with:
- Spaghetti Squash Taco Boats This recipe uses halved spaghetti squash.
- I’ve made this Sweet Acorn Squash with spaghetti squash instead and it’s so good!
- Chicken Gyro Bowls This recipe uses halved spaghetti squash.
- Instant Pot Shrimp Pasta I love adding cooked spaghetti squash at the end of this recipe!
- This Sweet Potato Pasta is an easy recipe that tastes delicious when made with spaghetti squash!
- This recipe for steak and zucchini noodles is delicious with spaghetti squash instead of zucchini.
- I love adding cooked spaghetti squash to this recipe for Mushroom Fajitas.
- Looking for more healthy Instant Pot recipes?
Instant Pot Whole Spaghetti Squash
- Instant Pot 6 qt
- Kitchen Knife
- 1 spaghetti squash whole
- 1 1/2 cups water
- Add 1 1/2 cups of water to the bottom of your Instant Pot. Add the trivet and set the pot to Saute (high). 1 1/2 cups water
- Wash your spaghetti squash, then use a sharp knife to poke holes all over. 1 spaghetti squash
- Turn off the Saute function then place your squash on the trivet.
- Close and lock the lid and turn the pressure release valve to the sealing position. Select Pressure Cook (high) and set the cooke time for 6 minutes per pound.
- When the cook time is complete, allow the pot to release naturally for 10-15 minutes, then quick release the remaining pressure. Remove the lid and set aside. Use the trivet handles to carefully remove the squash from the pot.
- Once your squash is cool enough to handle, cut the squash in half and use a spoon to scoop out the sees. Discard the seeds and use a fork to remove your noodles. Serve immediately or store in the fridge up to 6 days or the freezer up to 2 months.
- If you’re planning to make stuffed spaghetti squash like these taco boats cut your squash in half lengthwise. For longer noodles cut your squash width wise.
- Spaghetti squash is easier to cut and scoop out the seeds once it is cooked.
- Spaghetti squash is super versatile. It’s great as a filler for stuffed peppers, a base for protein, or keep it simple with olive oil, salt, and pepper.
- If you’re only cooking 1/2 of a squash reduce your cooking time to 3 minutes per pound.