The BEST method for Instant Pot spaghetti squash: cook it whole! No more soggy spaghetti squash, and perfect ‘noodles’ every time.
You may have noticed a few more spaghetti squash recipes on the blog lately, we are definitely enjoying it! Compared to regular pasta, spaghetti squash has only a fraction of the carbs and calories, making it a great choice to lighten up your pasta dishes.
The downside? Cooking spaghetti squash. If you roast your spaghetti squash, you can be looking at upwards of 45 minutes in the oven.
Enter the Instant Pot. Cooking spaghetti squash in the Instant Pot couldn’t be easier with my method!
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Reasons to love this Instant Pot spaghetti squash recipe
- no need to cut a raw spaghetti squash (which can be really challenging!)
- it takes a fraction of the time the oven does
- keeping it whole prevents it from getting filled up with water and getting soggy
How to cook spaghetti squash in the Instant Pot
Most Instant Pot spaghetti squash recipes call for cutting your squash in half, then steaming. I was so disappointed using these methods to pull out spaghetti squash halves that were soggy and wet, and decided to see what would happen when I cooked them whole.
Cooking spaghetti squash whole in the Instant Pot does take longer than halved, but the results are so worth it: perfectly cooked squash, and the ‘noodles’ have a much better texture.
How to cook spaghetti squash in the Instant Pot
- place a cup of water in the Instant Pot.
- place the trivet on top.
- Poke spaghetti squash all over with a paring knife. Note: you can only fit small (2 lb) & medium (3 lb) spaghetti squash in a 6 quart Instant Pot.
- Steam for 20 minutes (small) or 25 minutes (medium). Release the pressure immediately and check to see if your squash is cooked to your liking.
How to know if your Instant Pot spaghetti squash is cooked through? When the pressure has released, you can test if your spaghetti squash is done by sticking a fork into it. If the fork slides in easily, you can go ahead and cut into the squash. I cut my spaghetti squash in half (as shown below), scoop out the seeds, and shred with a fork.
Since we are often using our spaghetti squash in a second recipe which requires cooking, we like to cook our squash noodles to be a bit ‘al dente’ and have a small bit of crunch to them. You can certainly add a few minutes to the cook time in the Instant Pot if you’d like them to be completely soft.
What is the best way to cut a spaghetti squash? So often I see people cut their spaghetti squash into two long halves (or ‘boats), but this always makes tiny ‘noodles’. The best way to cut your squash if you want nice, long noodles, is to cut it across the middle (see photo below).
Can Instant Pot spaghetti squash be used for meal prep? It can work for meal prep, though it is not always great in a really saucy recipe as it can get liquidy and mushy. It is great stored (apart from sauce) in the fridge for up to 4 days, and added fresh to easy lunches and dinners.
Here are some ways to serve this Instant Pot spaghetti squash
- tossed in pesto and topped with grilled chicken
- in this Low Carb Lasagna Skillet
- as Lemon Chicken Spaghetti Squash boats
- look for some more low carb recipes using spaghetti squash coming to the blog soon!
Tips & equipment for cooking spaghetti squash in the Instant Pot
- I used my 6 quart Instant Pot; this recipe has not been tested in an 8 quart
- small (2 lb) and medium (3 lb) spaghetti squashes have been tested; larger than 3 lb won’t fit in a 6 quart Instant Pot
- Looking for more Instant Pot recipes? Check out these Instant Pot Steel Cut Oats, these Perfect Black Beans, and this round up with more than 36 Healthy Instant Pot Recipes for Meal Prep!
Instant Pot Spaghetti Squash (Whole)
- 1 cup water
- 1 spaghetti squash (2-3 lbs)
- Pour 1 cup of water into the bottom of the Instant Pot insert. Add trivet on top.
- Prick a 2-3 lb spaghetti squash all over with a paring knife.
- Place the whole spaghetti squash on the trivet in the pot. Put the lid on, set valve to 'sealing' and cook on high pressure for:20 minutes- 2 lb squash *25 minutes- 3 lb squash *
- Do a quick pressure release (carefully turn the valve to 'venting' immediately after the Instant Pot timer beeps).
- Test if spaghetti squash is cooked through by carefully inserting a paring knife. If the knife inserts easily, the squash is ready. If you feel resistance, put the lid back on the Instant Pot and cook for another 5 or so minutes (the pot will come back to pressure quickly).
- Allow spaghetti squash to cool a few minutes until it is safe to handle. Cut in half across the middle. Scoop out the seeds and discard. Use a fork to fluff out the spaghetti squash 'noodles'.
- Store in an air tight container in the fridge for up to 4 days.