Instant Pot Spaghetti Squash — Quick Foolproof Pressure Cooker Recipe

Make a batch of Instant Pot spaghetti squash as a satisfying pasta alternative. This straightforward, foolproof method yields long, noodle-like strands in minutes.

Table of Contents

• Spaghetti squash is a great pasta substitute
• What’s the best way to cook spaghetti squash?
• My favorite instant pot
• Can you pressure-cook spaghetti squash whole?
• What is the best way to cut spaghetti squash?
• Ingredients
• How to make Instant Pot spaghetti squash
• What do I serve with it?
• How to save leftovers
• Instant Pot Spaghetti Squash (Easy, Foolproof & Fast!) Recipe

Spaghetti squash is a great pasta substitute

I wasn’t always convinced by spaghetti squash. Early attempts left me with undercooked, squeaky strands and I preferred whole wheat pasta. Over time I tried it again at a vegetarian restaurant and discovered that when cooked properly and paired with a flavorful sauce, spaghetti squash is genuinely enjoyable. It’s not identical to pasta, but it’s an excellent vessel for rich, umami-packed toppings and lighter, lower-carb meals.

What’s the best way to cook spaghetti squash?

I experimented with microwaving, slow cooking, baking, and pressure cooking. While each method works, pressure cooking is the fastest, most reliable way to get tender, noodle-like strands without drying out the squash. A pressure cooker or an Instant Pot saves time and consistently produces a good texture.

Electric programmable pressure cookers like the Instant Pot make this technique especially convenient, though traditional stovetop pressure cookers also work well.

Can you pressure-cook spaghetti squash whole?

You can, but I don’t recommend it if you care about texture. Cooking a whole squash may save a little prep time, but the interior tends to become softer and sometimes mushy. Halving the squash gives a better balance of tenderness and toothsome strands.

What is the best way to cut spaghetti squash?

Slice the squash crosswise—around the equator—rather than lengthwise. The strands form in concentric circles across the width of the squash, so cutting crosswise preserves longer, twirl-able strands. This simple trick makes the final texture much more like spaghetti and is easier to eat with a fork.

Ingredients

• 1 medium spaghetti squash: Aim for about 2 pounds so the halves fit in a 6-quart Instant Pot. If your squash is larger, cook halves separately.
• 1 cup water: Add water to the bottom of the Instant Pot to create steam and prevent burning.

How to make Instant Pot spaghetti squash

Use a small, sharp paring knife to cut the squash crosswise. A paring knife is easier to control and safer than a large chef’s knife for this task.

Scoop out the seeds and strings with a large spoon and discard the pulp.

Place the steamer insert or trivet into the pressure cooker, add 1 cup of water, and set the squash halves on the rack. Cut-side up or down is fine.

Secure the lid and cook on high pressure for 7 minutes. On an Instant Pot, choose “Manual” or “Pressure Cook” and set the time to 7 minutes. If you use a stovetop pressure cooker, bring it to high pressure, then maintain it for about 6 minutes.

When cooking finishes, perform a quick release to drop the pressure. Remove the lid carefully, tip the squash halves to drain any liquid, and test doneness with a fork. The ideal texture is tender but with a bit of bite; if you prefer softer squash, add 1–3 minutes of extra pressure cooking.

Remove the halves and shred the flesh with a fork to reveal long, spaghetti-like strands.

Enjoy your long, fork-twirlable spaghetti squash strands.

What do I serve with it?

• Arugula pesto or other herb-based sauces
• Vegetable- or meat-based ragùs like zucchini bolognese or classic meat sauce
• Hearty stews or saucy braises spooned over the squash

Spaghetti squash benefits from bold, flavorful toppings—try it with a savory pork or beef sauce to bring out the best texture and flavor.

How to save leftovers

Store leftover cooked spaghetti squash in an airtight container in the refrigerator for up to four days. It doesn’t freeze well, so refrigeration is the best option for preserving texture and flavor.