Spaghetti squash is one of my favourite side dishes in the fall.
It makes such a great side dish just tossed with a bit of butter and salt and pepper. Or add your favourite pasta sauce and it can be your main course.
Now I will admit that most of my family is not thrilled with that idea. They like their pasta.
But my daughter and I both love having spaghetti squash “noodles” occasionally instead. So I usually just boil some regular pasta as well when I want spaghetti squash “noodles” for dinner. Then everyone is happy.
And really, when you make Instant Pot spaghetti squash it takes so little time that making regular pasta as well is no big deal.
Having an Instant Pot option for spaghetti squash is really just going to mean that my family will be very sick of spaghetti squash this year.
It’s gonna happen. My daughter and I will be happy though!
How do you cook spaghetti squash?
You can cook spaghetti squash several different ways. The Instant Pot is the fastest and easiest way to cook your spaghetti squash.
Simple slice the spaghetti squash in half length-wise, scoop out the seeds, and place the halves on the rack in your Instant Pot. Drizzle the halves with a bit of olive oil and sprinkle with salt and pepper, and cook at high pressure for only 4 minutes.
Alternatively, you can roast your spaghetti squash in a 400 degree F oven for 45-55 minutes. Slice the squash in half, scoop out the seeds, drizzle with olive oil and sprinkle with salt and pepper. Roast the squash cut side down on a baking sheet until tender.
I’ve also cooked spaghetti squash in the microwave. I do find that it tends to cook a little unevenly in the microwave though so this isn’t my preferred method. To cook in the microwave, scoop the seeds out of one half of the squash, put a couple tablespoons of water in the cavity, and cover it tightly with plastic wrap. Then microwave on high power for about 10 minutes, or until the squash is tender when pierced with a fork. The time will vary depending on your microwave.
Is spaghetti squash healthy?
I love spaghetti squash, and one of the reasons is that it is very healthy. It is high in fibre, low calorie, and rich in vitamins, minerals and antioxidants. Plus it just tastes great!
How long is spaghetti squash good for?
If you store your uncooked spaghetti squash in a cool, dry place, it should last for up to 3 months. I buy them in the fall in the 3 packs at Costco and they last for months stored in my pantry.
How to make Instant Pot Spaghetti Squash:
- I have an 8 quart Duo Instant Pot and it easily fits a large spaghetti squash. There was plenty of room so I think that a 6 quart model would fit a whole squash easily. Don’t fill your Instant Pot more than 2/3 full when pressure cooking – just cook one half at a time if that’s all that fits in yours.
- I like to drizzle my spaghetti squash with olive oil and sprinkle it with salt and pepper before cooking, but this step isn’t necessary if you prefer to skip it.
- Once your Instant Pot has finished the pressure cooking cycle, quick release the pressure. You will then want to check if your squash is cooked enough. If it doesn’t pierce easily with a fork, it’s not cooked enough, so bring your pot to pressure again and cook for another couple minutes. It will come to pressure faster the second time.
Here are some more great Instant Pot recipes for you:
- Instant Pot Chicken Taco Soup
- Carrot Soup
- Instant Pot Greek Pork Wraps
- Instant Pot Chicken Chili
- Instant Pot Beef Stew
Instant Pot Spaghetti Squash Recipe
- 1 Spaghetti Squash
- Olive Oil
- Salt and Pepper
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside of the spaghetti squash halves with a bit of olive oil and sprinkle them with salt and pepper.
- Fill the insert of the Instant Pot with enough water that there is about 1 inch in the bottom of the pot. Place the trivet in the Instant Pot.
- Put the spaghetti squash halves on top of the trivet. It’s okay if you have to stack them on top of each other. As long as your Instant Pot isn’t more then 2/3 full it will be fine. If you have a smaller pot and a large spaghetti squash you may have to cook one half at a time.
- Put the lid on and turn it to the locked position. Make sure the vent is in the closed, sealing position.
- Set the Instant Pot to cook at high pressure for 4 minutes.
- When the pressure cooking time is complete, quick release the pressure.
- Remove the spaghetti squash halves from the Instant Pot and use a fork to pull the spaghetti squash “strands” off of each half of the shell. It should come out very easily with a fork. If the squash isn’t separating from the shell easily, pressure cook for another minute or two. The Instant Pot will come to pressure more quickly a second time.
- Toss the spaghetti squash with butter or olive oil and salt and pepper to serve it, or serve in place of regular spaghetti noodles with your favourite pasta sauce.