Instant Pot Pressure Cooker Spaghetti Squash

Spaghetti Squash on a fork with parsley and pepper cooked in the instant pot pressure cooker. a strand of spaghetti squash

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Instant Pot Pressure Cooker Spaghetti Squash

Instant Pot Pressure Cooker Spaghetti Squash is healthy, easy to make, and fun to eat!

Prep Time1

Cook Time10

Total Time11

Course: Instant Pot Recipes

Cuisine: American

Keyword: how to cook spaghetti squash, instant pot spaghetti squash, pressure cooker spaghetti squash

Servings: cups

Calories: 31kcal

Author: Lisa Childs

Equipment

Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
OXO 11249500 Good Grips, Pressure Cooker Bakeware Sling, Red
Steamer Rack Trivet with Handles Compatible for Instant Pot 6 & 8 qt Accessories - Great for Lifting out Springform Pan / Cheesecake Pan

Ingredients

3 pound spaghetti squash
1 cup water

Instructions

Rinse spaghetti squash under cold, running water to remove any dirt and dust. Remove any stickers.
Take the sharpest knife you own, and firmly cut the spaghetti squash in half.
Vertically, through the stem: This is my preferred cut and is pictured above. You'll have shorter strands, but I think they're still plenty long. It's also easier to get the pulp and seeds out from the center this way.
Horizontally through the center: the stem is completely untouched on its own half.
Using a spoon, scoop out all the seeds and strands. Sometimes I'll use a pair of kitchen shears and snip out any stubborn strands.
Place the trivet in the Instant Pot liner with one cup of water. I prefer to use my
pressure cooking sling, because it's much easier to remove the HOT spaghetti squash after it is done.
Place both pieces of the spaghetti squash onto the trivet/rack/sling, cut side up. If you place them cut side down, you risk all the spaghetti squash falling out into the pot after cooking.
Lock the lid, turn the sealing knob to SEALING, and cook on manual high pressure for 9-12 minutes, depending on the size. 10 minutes is what works for me almost all the time for a 3 pound squash.
Perform a quick release after the 9 minutes is up.
Carefully remove the squash from the Instant Pot and remove any additional seeds or strands from the center that look stringy and not like the noodles.
Take a fork and start fluffing the strands of spaghetti squash "noodles." The noodles will come right off the skin and there should not be any resistance. If it is crunchy or hard, pressure cook the spaghetti squash again for 2-3 minutes.
You can dump the noodles into a bowl or plate. Do not squish, mash, or stir the noodles too much.
Serve with your favorite spaghetti or alfredo sauce, or with butter/cheese/salt/pepper.

Nutrition