Cooking a whole spaghetti squash in an Instant Pot is so easy with this simple recipe!
Why you’ll love this recipe
Spaghetti squash gets its name from the delicate, spaghetti-like strands it creates when cooked. It has a pleasing, mild flavor that makes it a delicious pasta alternative when paired with your favorite sauce. Or, it can be enjoyed plain as a simple and healthy side dish.
Like butternut squash, spaghetti squash has a smooth, hard “skin” that is difficult to cut through when raw. Because of the hassle (and danger!) of cutting it raw, I avoided cooking it for many years.
Using the Instant Pot is a game-changer: it completely eliminates the need to cut the spaghetti squash before cooking. You can now enjoy spaghetti squash with minimal effort. I hope this recipe helps make this healthy vegetable part of your regular rotation!
Instructions
Prepare the squash for cooking by poking 10 to 15 holes in it to vent.
Next, pour 1 cup of water into the stainless-steel liner bowl of the Instant Pot. Insert the metal trivet that came with the Instant Pot into the stainless-steel liner bowl. The handles of the trivet should face up so you can remove it easily after cooking the squash.
Place the spaghetti squash on the trivet.
Close the lid of the Instant Pot. Select Pressure Cook and cook the squash on high pressure for 22 minutes. If your spaghetti squash is on the larger side, cook it for 25 minutes to ensure it cooks thoroughly.
After the cook timer beeps, let the pressure release naturally for 10 minutes. Then, carefully turn the steam release valve to Venting to release any remaining steam. I recommend using a wooden spoon to turn the valve to avoid any burns.
After the floating valve drops, carefully remove the Instant Pot lid. Allow the spaghetti squash to cool in the Instant Pot for about 5 more minutes.
Use potholders or oven mitts to carefully lift the trivet with the spaghetti squash from the Instant Pot. Roll the spaghetti squash off the trivet onto a cutting board.
The spaghetti squash will still be very hot, so hold one side with a towel and slice the squash across the middle at the narrowest part. The skin of the spaghetti squash should be very soft by this point, allowing the knife to glide through easily.
Slicing it this way will give you two short halves. Cutting it across the narrow side rather than lengthwise will result in longer, more spaghetti-like noodles.
Next, use a spoon to scoop out the seeds from each half. They should come out with little effort. Don’t worry about digging around to find every single seed at this point. You’ll be able to spot and remove any lingering seeds on the next step.
With a fork, gently scoop the cooked squash out of the skin and into a large bowl. The strands will resemble spaghetti and have an al dente feel (i.e., with some bite to it; not limp and soggy).
Swirl the strands around with the fork to check for and remove any remaining seeds. Once all seeds have been removed, serve plain or with your favorite pasta sauce.
FAQ
Spaghetti squash is packed with vitamins, including vitamin C, vitamin B6, and betacarotene. It is low in calories and high in fiber.
Peak season is in late fall and early winter. However, these squash are usually available all year round in well-stocked grocery stores.
Yes, you can eat the seeds! Simply roast them as you would pumpkin seeds or other squash seeds. Bake them on a baking sheet lined with parchment paper at 300°F for 15 to 25 minutes for an easy and delicious snack.
How to Cook a Whole Spaghetti Squash in an Instant Pot
Equipment
- Instant Pot
- knife
- spoon
- fork
Ingredients
- 1 spaghetti squash
- 1 cup water
Instructions
- Using a knife, poke 10 to 15 holes in the spaghetti squash to vent.
- Add 1 cup of water to the Instant Pot and insert a trivet.
- Place the spaghetti squash on the trivet. Close the lid. Select Pressure Cook and cook the squash on high pressure for 22 minutes. If your spaghetti squash is on the larger side, cook for 25 minutes.
- After the cook timer beeps, let the pressure release naturally for 10 minutes. Then, turn the steam release valve to Venting to release any remaining steam. It is helpful to use a wooden spoon for this to avoid burns.
- Once the floating valve drops, carefully remove the lid. Let the spaghetti squash cool in the Instant Pot for about 5 minutes.
- Using potholders or oven mitts, carefully lift the trivet with the spaghetti squash from the Instant Pot. Roll the spaghetti squash off the trivet onto a cutting board.
- Holding the spaghetti squash with a towel (it will still be very hot!), carefully slice the squash across the middle at the narrowest part, creating two short halves (this results in longer noodles than when you slice it lengthwise).
- Use a spoon to scoop out the seeds from each half. Don’t worry if you can’t find them all—you can spot and remove any strays on the next step.
- Using a fork, gently scoop the cooked squash out from the skin into a large bowl. The strands will resemble spaghetti and should have an al dente feel.
- Gently swirl the strands in the bowl with a fork to check for and remove any remaining seeds before serving.
Notes
- Leftovers may be stored in the fridge for up to a week.
- I recommend using a 6-quart Instant Pot or a larger model for this recipe. I used a 6-quart Instant Pot.
Related
Try these other Instant Pot favorites:
