Go Back
cooking Instant Pot Spaghetti Squash

Instant Pot Spaghetti Squash

Enjoying Spaghetti Squash has never been easier or faster than using your pressure cooker. This Instant Pot Spaghetti Squash takes only 8 minutes of pressure and comes out perfect every time! This recipe is so simple, an instant and healthy side dish!

Course Side Dish
Cuisine American
Prep Time 6 minutes
Cook Time 8 minutes
Total Time 14 minutes
Servings 4 people
Calories 25 kcal
Author A Mom's Impression


  • 1 cup water
  • 1 spaghetti squash


  1. Slice the spaghetti squash in half with a large, heavy duty knife. If desired, cut off the stem.

  2. Use a spoon to scrape the seeds and pulp out of the center and discard.
  3. Place 1 cup of water into the Instant Pot. Place the trivet into the pot and stack the squash, cut side up into the Instant Pot. Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the Instant Pot to manual, high pressure for 8 minutes.

  4. When the cooking cycle is complete, quick release pressure and open the pot. Wait 5 minutes for squash to cool. Or, use hot pads for the next step. Use a fork to scrape away the squash from the side and scoop into a serving dish. Discard the shell.