Instant Pot Spaghetti Squash

Make perfectly tender spaghetti squash in minutes with this easy Instant Pot method; no tricky slicing required.

If you’ve ever wrestled with a spaghetti squash and thought, “There has to be an easier way,” this method is for you. The Instant Pot does all the work with no hacking, no sawing, no risking your fingers. 😂

The spaghetti squash cooks whole, turns soft, and becomes those gorgeous spaghetti-like strands we all love. It’s one of my favorite low-effort, high-reward staples for meal prep, busy nights, or when I just want something light and cozy. Once you try it this way, you’ll never go back.

Picking Perfect Spaghetti Squash

When you’re picking out a spaghetti squash, look for one that feels heavy for its size with a firm, even shell. The shell color should be a rich yellow (pale spots or green patches usually mean it’s not fully ripe yet).

Avoid any squash with soft spots, cracks, or mold around the stem. A good spaghetti squash has a sturdy stem, a matte (not shiny) finish, and no mushy areas. And here’s my favorite tip: gently press your thumb into the skin. If it’s rock-hard, you’ve got a good one! Lightweight squash often means the inside has begun to dry out, while a heavier one tells you the strands inside are still fresh and full.

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If this recipe makes your life a little easier (or a little tastier!), tap and hold to pin it so you can come back to it anytime. And if you love simple, healthy recipes, you can follow me on Pinterest for more ideas that make midlife cooking feel fun and doable. 💛

Instant Pot Spaghetti Squash

Perfectly tender spaghetti squash made in the Instant Pot. Quick, easy, and no dangerous cutting required.

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 25 minutes mins

Course Side Dish

Cuisine Vegetarian

Calories 38 kcal

Equipment

• Instant Pot
• Instant Pot trivet or rack

Ingredients

  

• 1 spaghetti squash
• 1 cup water

Instructions

 

• Pour 1 cup of water into the Instant Pot and place the metal trivet inside.
• Use a small knife to poke several vent holes around the squash. No need to cut it open.
• Set the whole squash on the trivet, lock the lid, and cook on Manual / High Pressure for 25 minutes.
• Let the pressure naturally release for 10 minutes, then quick-release any remaining steam.
• Remove the squash carefully (it will be hot), cut off the ends, then slice it open lengthwise.
• Scoop out the seeds and discard.
• Use a fork to pull the strands into “noodles.”
• Season however you like or use it in your favorite pasta-style dishes.

Nutrition

Serving: 10ozCalories: 38kcalCarbohydrates: 12.5gProtein: 1.3gFat: 0.5g

Tried this recipe?Let us know how it was!