Instant Pot Spaghetti Squash

Prep: 10

Cook: 20

Total Time: 30

Yield: 4 servings

Course: Side

Cuisine: American

Calories: 75kcal

Instant Pot spaghetti squash recipe that cooks in half the time compared to roasting. Pair this dish with your favorite sauces or add-ons.

Wash and dry the spaghetti squash. Carefully cut it in half lengthwise. It’s easier to start at the bottom using rocking motions. Then cut through the stem last or pull apart the squash to separate at the stem.
Place the wire rack/trivet inside a 6-quart Instant Pot and then add water. Place the halves inside the pot, cut-side facing up. Slightly overlap if needed to fit.
Make sure that the release valve is in the "Sealing" position. Place the lid on then turn and lock.
Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 8 minutes using the "+" or "-" controls. It will take about 10 to 15 minutes for the pot to heat and build pressure. You will see some steam release from the lid, and then the time will start on the display. See note section for a firmer texture.
Once cook time is complete, carefully quick-release the pressure. Use an oven mitt to slowly and carefully twist the steam release handle on the lid to the "Venting" position. You can also cover the valve with a towel to prevent splatter. The initial release will spray some moisture around so be careful. Remove the lid, opening the top away from you as steam will release.
If there is any water sitting on the squash, use tongs to tip and drain it into the pot. Transfer spaghetti squash to a plate. Use a fork to separate the strands from the skin. Serve hot with desired seasonings.

Recipe Yield: A 2 ½ pound spaghetti squash yields about 4 cups. Select a squash between 2 to 3 pounds. Any larger and it will not fit in the pot.
Serving Size: 1 cup
Firmer Texture: For a slightly more firm texture, cook for 7 minutes and quick release. Cook a 2-pound squash for 6 to 7 minutes.
Storing: Cool the squash entirely and store it in an airtight container for up to 5 days.
Reheating: Reheat in a microwave-safe bowl and cover with plastic wrap. Heat on high power in 30-second intervals until warmed through.

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