Go Back
+ servings
cooked spaghetti squash cut in half with a fork in the background
Print Recipe
5 from 15 votes

Instant Pot Spaghetti Squash (Whole)

The BEST method for Instant Pot spaghetti squash: cook it whole! No more soggy spaghetti squash, and perfect 'noodles' every time.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 8 cups
Calories: 49kcal


  • 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.



*these cook times yield slightly 'al dente' noodles. If you like your noodles softer, add 5 minutes onto the cook time.
2 lbs spaghetti squash yielded roughly 6 cups of cooked squash; 3 lbs generated roughly 8 cups.


Serving: 1cup | Calories: 49kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 29mg | Potassium: 173mg | Fiber: 2g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 3.4mg | Calcium: 37mg | Iron: 0.5mg