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Instant Pot® Spaghetti Squash

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Spaghetti squash is one of those amazing and tasty foods that fit into so many diets. It is the perfect gluten-free substitute for pasta, a keto-friendly veggie, always low carb, and completely vegan (of course!). The only downside to spaghetti squash is that it takes so long to make- who wants to wait an hour for the squash to when they are hungry after a long day at work? Not me! Time for some Instant Pot® magic! This is the perfect example of how the Instant Pot® got its name as your spaghetti squash will be ready to eat in about 10 minutes instead of an hour. Now you can have spaghetti squash all the time, no waiting needed!

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Instant Pot® Spaghetti Squash

Pin Recipe
Prep Time 2 mins
Cook Time 10 mins
Servings 2
Calories 5 kcal


  • Instant Pot
  • Cutting Board
  • Chef’s Knife
  • Fork
  • Measuring Spoons
  • Instant pot metal rack/trivet


  • 2 pounds Spaghetti Squash
  • 0.5 tsp Salt (optional)
  • 0.25 tsp Pepper (optional)


  • Cut your spaghetti squash in half horizontally and scoop out all of the seeds from the center.
  • Place the Instant Pot® metal rack inside the pot and add 1 cup of water to the bottom of the pot as well. Place the spaghetti squash on top of the rack. If your squash is too large, you can angle it to fit in the pot, just do not let the squash touch the bottom. As long as it is hovering above, on the trivet, it will be fine! You can also opt to cook one half of the squash in one batch and the second half in a separate batch- it only takes 10 minutes after all!
  • Sprinkle salt and pepper on top of the squash (if using). Place the lid on the Instant Pot® and make sure the steam valve is set to “seal”. Press the “manual” button and set the timer for 10 minutes and the pressure to high. Once the timer goes off, indicating the squash is done, do a manual pressure release by carefully opening the steam valve and letting the steam escape. Remove the spaghetti squash carefully. Use a fork to shred the spaghetti squash, scraping the center of the squash with the prongs of the fork to make “noodles”.
  • Serve the spaghetti squash while hot or store in the fridge for up to a week.

I know that this is going to be your new go to method for making spaghetti squash- it is just so easy! If you have any questions before making this perfect recipe, let us know in the comments below!


About Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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