This Instant Pot spaghetti squash and meat sauce is quick and easy enough for a weeknight dinner. This method makes it easy to cook both sauce and squash at the same time! Gluten-free, low carb, and packed with veggies.
We love a good one-pot meal, and bonus points if it's an Instant Pot one-pot meal! From Instant Pot lasagna to Instant Pot spaghetti and meat sauce, and this Instant Pot spaghetti squash and meat sauce, the sky is the limit when it comes to one-pot pressure cooker meals.
The ultimate time-saver on a busy weeknight, this Instant Pot spaghetti squash with meat sauce is a one-pot meal that is sure to become a new favorite in your recipe rotation.
With minimal prep work, it's a quick and easy meal that delivers big on flavor and takes a fraction of the time that traditional roasted spaghetti squash would need.
Reasons You'll Love This Recipe
- it's so easy to prep, but big on flavor and packed with healthy ingredients
- the spaghetti squash cooks up with the sauce and meat in the Instant Pot - meaning less dirty dishes and clean up!
- leftovers store really well and can be enjoyed for easy reheat lunches or dinners
Recipe Video
Watch the video below to see how to cook this recipe! You can find more of my recipe videos on my YouTube channel.
Ingredient notes
- marinara- grab your favorite brand; you'll need one 22 oz/ 650 mL jar. We tested with two different types of marinara sauce and both types allowed the pot to come to pressure
- spaghetti squash - we recommend sticking to a 2- 2.5 lb spaghetti squash as this generates the perfect noodle: sauce ratio. Larger squash will not fit in a 6 quart Instant Pot and may require a longer cook time.
- ground turkey - is a nice light and lean meat to add to this meal. We have not tested with ground beef, or any vegan substitutes. This recipe may be sensitive to minor changes of liquids and we cannot say with certainty that beyond beef or another meatless alternative will have sufficient moisture content to bring the Instant Pot to pressure.
- worcestershire - adds depth of flavor and a richer taste to the ground turkey. You could swap for soy sauce in a pinch.
step by step directions
Sautée Turkey
Select the sauté feature on the Instant Pot. To the stainless steel insert, add the ground turkey, Worcestershire sauce, and salt. Cook, breaking up the ground turkey until it is cooked through and no longer pink.
Instant Pot size - this recipe was tested in both 6 and 8-quart models and the pots came to pressure just fine in each.
Add Garlic and Herbs
Make a space in the middle of the pot, then add the garlic. Sauté for one minute, then add the dried basil and stir into the ground turkey. Turn off sauté and scrape the bottom of the pan well.
Add Marinara
Add one jar of marinara sauce. Do not spread to the corners of the pot.
TIP- tomato-based sauces are notorious for triggering a burn warning. By layering the marinara on top of the ground turkey and not spreading to edges, we avoid this problem.
Add Spaghetti Squash
Cut a 2 lb spaghetti squash in half across the middle and scoop out the seeds. Nestle cut side down into the sauce.
Cook
Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high pressure for 12 minutes. When the timer beeps, perform a quick pressure release.
Note on cook time - this cooking time works for up to a 2 lb 6 oz spaghetti squash; larger squash will be tough to fit into a 6 quart Instant Pot and may require 2-4 minutes longer to cook.
Cool Spaghetti Squash
Using tongs and a spatula, carefully lift the spaghetti squash halves out of the pot and allow to cool for 10 minutes, or until cool enough to safely handle.
Combine
Use a fork to pull noodles from inside the squash, and add to the sauce in the Instant Pot along with parmesan cheese. Stir up and enjoy with fresh basil.
FAQ
While I normally prefer cooking spaghetti squash whole, it made this recipe take a long time to prepare. Cutting the squash in half cut the cooking and cooling time down significantly. With that being said, if you want to cook the squash whole, follow directions for whole Instant Pot spaghetti squash.
Unfortunately, you can't double this recipe as there would not be enough space to fit a second spaghetti squash.
It may be possible to swap the ground turkey for a meatless ground meat alternative, however we haven't tested, and this recipe could be quite sensitive to minor changes in liquid. We cannot say with certainty that beyond beef or another meatless alternative will have sufficient moisture content to bring the Instant Pot to pressure.
If you do try any vegan swaps, could you please let us know in the comments how it turns out?
Storage
Leftovers store really well and taste just as delicious when reheated! We enjoyed it up to 4 days after cooking. Moisture may leak from the squash but is easily stirred back into the sauce after reheating.
- Fridge - cool completely, then store in an air tight container in the fridge for up to 4 days
- Freeze - this Instant Pot spaghetti squash with meat sauce should be fine to freeze, though note that squash will soften and release liquid after freeze/thawing
- Reheat - thaw completely if frozen. Reheat in the microwave until steaming hot
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Instant Pot Spaghetti Squash and Meat Sauce
Ingredients
- 1 lb ground turkey see note 1
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 4 cloves garlic minced
- 1 teaspoon dried basil
- 1 jar marinara sauce 650 mL/22 oz; see note 2
- 2 lb spaghetti squash give or take ½ lb; see note 3
To serve
- ½ cup parmesan cheese shredded
- fresh basil
Instructions
- Turkey- Select the sauté feature on the Instant Pot. To the stainless steel insert, add the ground turkey, worcestershire sauce and salt. Cook, breaking up the ground turkey until it is cooked through and no longer pink.
- Garlic- Make a space in the middle of the pot, then add the garlic. Sauté for one minute, then add the dried basil and stir into the ground turkey. Turn off sauté and scrape the bottom of the pan well.
- Marinara- Add one jar of marinara sauce. Do not spread to the corners of the pot.
- Spaghetti squash- Cut a 2 lb spaghetti squash in half across the middle and scoop out the seeds. Nestle cut side down into the sauce.
- Cook- Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high pressure for 12 minutes. When the timer beeps, perform a quick pressure release.
- Noodles- Using tongs and a spatula, carefully lift the spaghetti squash halves out of the pot and allow to cool for 10 minutes, or until cool enough to safely handle. Use a fork to pull noodles from inside the squash, and add to the sauce in the Instant Pot along with parmesan cheese. Stir up and enjoy with fresh basil.
Tips:
- regular ground turkey was used for testing this recipe; this is a mix of dark and light meat. Lean ground turkey and ground turkey breast have not been tested; ground beef has also not been tested.
- we tested this recipe using Kirkland brand and Mezzetti
- this cook time works for up to a 2 lb 6 oz spaghetti squash
- serving size is an estimate; nutritional information reflects ⅙ of the batch
- Fridge - cool completely, then store in an airtight container in the fridge for up to 4 days
- Freeze - this Instant Pot spaghetti squash with meat sauce should be fine to freeze, though note that squash will soften and release liquid after freeze/thawing
- Reheat - thaw completely if frozen. Reheat in the microwave until steaming hot.
Video
Nutrition Information
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