Instant Pot Spaghetti Squash

Find out how to cook a whole spaghetti squash in the Instant Pot with this easy recipe! Instant Pot spaghetti squash is quick and easy, comes out perfect, and can be made along with Instant Pot spaghetti sauce using the pot-in-pot method. 

A few years ago I posted all about How to Cook Spaghetti Squash – 4 Ways! And we also have a post veggie Spaghetti Squash ideas! Well, now that the Instant Pot has entered my life, I have a new favorite way of cooking spaghetti squash and I had to share. The Instant Pot pressure cooker is fantastic for cooking hard vegetables like winter squash and beets, that take a long time to cook. 

Use this method to cook a whole spaghetti squash to use anyway you like (with pesto is great too), or use my Instant Pot spaghetti sauce to cook both the sauce and the spaghetti squash at the same time using the pot-in-pot method. 

How to Cook Spaghetti Squash in the Instant Pot 

You can cook spaghetti squash whole, or halved, in the Instant Pot. I prefer to cook it whole when cooking with sauce in the bottom to keep the squash clean. 

• Don’t forget to choose a squash that will actually fit into your pot. If it doesn’t fit, you can cut it in half and steam cut-side-up, but reduce the cook time to 7 minutes. 
• Always puncture the squash with a fork several times, or with a sharp knife so that steam can escape while the spaghetti squash cooks. 
• Fill the Instant Pot liner with 1 cup of water and fit with a trivet or steamer basket. 
• Set the whole squash inside and cook on manual/high pressure for 10 minutes. 
• Quick release the pressure and your squash is done! 

Instant Pot Spaghetti Sauce 

We love homemade sauce over here. My Fresh Tomato Marinara is one of my most popular summer recipes, Crock pot Spaghetti Sauce is loaded with veggies, while this recipe is adapted from my simple Pomodoro Sauce. If you haven’t made your own authentic Italian pizza sauce, you simply must. 

I love that we can cook the spaghetti squash and the sauce at the same time, in the same pot. So little mess! If you are loving the Instant Pot “pot-in-pot” method too, you’ll love these Black Bean and Brown Rice Burrito Bowls! Let’s look at how to make the Instant Pot tomato sauce. 

Using the saute function, saute onion, garlic, and oregano. Use some water to deglaze the pot. This will also help prevent the dreaded “burn notice” on the pot. You could use wine or broth for even more flavor. 

I like to create a nice layer of sauteed onions on the bottom of the pot to keep the tomatoes off the bottom as much as possible as they do burn easily. Don’t stir! Set a trivet or steam basket directly over the tomatoes. It’s okay if the bottom of your steamer is touching the tomatoes. You’re squash will get a bit messier, but that’s ok. 

Set the spaghetti squash onto the trivet and lock the lid. After pressure cooking for 10 minutes it will be perfectly tender. 

When spaghetti squash is cooked, it won’t look like spaghetti quite yet. Cut the squash in half lengthwise and scoop out the seeds from the center. Use a fork to scratch at the flesh until spaghetti-like strands come up. Fluff with your fork and it’s ready to go. 

How to Serve Instant Pot Spaghetti Squash

Serve Instant Pot spaghetti squash right out of their skin “boats” or scoop the squash noodles into bowls. This is a very low calorie dish, so you’ll probably want to add something more. We grilled some Italian veggie sausages with ours. Here are few more ideas to round out your meal. 

• Top with your favorite Parmesan or Mozzarella. 
• Simmer meatballs, according to package/recipe instructions, in the sauce before serving. 
• Serve with a plant-based protein rich salad like Mediterranean Lentil Salad or Chickpea Greek Salad. 
• Or serve with a big bowl of soup like Instant Pot Minestrone, Instant Pot Lentil Soup, or Chickpea Vegetable Soup. 

Continue to Content

Yield: Serves 2-4

Instant Pot Spaghetti Squash

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 15 minutes

Total Time 30 minutes

How to cook whole spaghetti squash in the Instant Pot! Instant Pot spaghetti squash is quick & easy and can be made pot-in-pot with spaghetti sauce.

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Ingredients

• 1 small spaghetti squash
• 1 tablespoon extra virgin olive oil
• 1 small yellow onion, diced
• 1 tablespoon dried oregano, or 1/4 cup fresh leaves
• 5 cloves garlic, minced, divided
• 1/2 teaspoon sea salt
• 1/4 teaspoon red pepper flakes
• ¼ cup water
• 1 (28-oz) can/jar/box whole peeled Roma tomatoes, crushed with hands
• 2 tablespoons tomato paste
• handful fresh basil leaves

Instructions

Spaghetti Squash with Marinara Sauce

1. With a sharp knife, pierce the spaghetti squash so that steam can escape.
2. Select saute. Add the onion and saute until translucent, about 5 minutes. Add the oregano, half the garlic, salt and red pepper flakes. Add the water to deglaze the pot, scraping up any bits stuck to the bottom.
3. Pour the tomatoes and juices over the onions but do not stir.
4. Place a trivet or steamer basket over the tomatoes. Set the spaghetti squash onto the trivet/steamer basket.
5. Lock the lid, with valve set to sealing and select pressure cook (high) for 10 minutes. It will take the pot around 12 minutes to come to pressure before the clock begins to count down.
6. When cook time is complete, carefully quick release the pressure. Carefully remove the lid, and lift the spaghetti squash and trivet out of the pot with pot holders or a towel.
7. Select saute (high) on the Instant Pot to simmer and reduce the sauce, about 5 minutes. Break up the tomatoes further with a potato masher or carefully blend with an immersion blender.
8. Meanwhile, carefully cut the squash in half lengthwise. Scoop out the seeds from the center of each half and discard. Use a fork to scratch the squash into noodle-like strands. Season squash lightly with salt and pepper, and a drizzle of olive oil, if desired.
9. Top the spaghetti squash with sauce and garnish with fresh basil.
   
   

Spaghetti Squash Only

1. With a sharp knife, pierce the spaghetti squash so that steam can escape.
2. Pour 1 cup of water into the bottom of the Instant Pot liner. Fit with a trivet or steamer basket and set the spaghetti squash on top.
3. Lock the lid, with valve set to sealing and select pressure cook (high) for 10 minutes. It will take the pot around 12 minutes to come to pressure before the clock begins to count down.
4. When cook time is complete, carefully quick release the pressure. Carefully remove the lid, and lift the spaghetti squash and trivet out of the pot with pot holders or a towel.
5. Carefully cut the squash in half lengthwise. Scoop out the seeds from the center of each half and discard. Use a fork to scratch the squash into noodle-like strands. Season squash lightly with salt and pepper and a drizzle of olive oil.

Notes

1. When shopping, be sure to buy a spaghetti squash that will fit into your Instant Pot.

2. Serving Suggestions:

• Top with your favorite Parmesan or Mozzarella. 
• Simmer meatballs, according to package/recipe instructions, in the sauce before serving. 
• Serve with a plant-based protein rich salad like Mediterranean Lentil Salad or Chickpea Greek Salad. 
• Or serve with a big bowl of soup like Instant Pot Minestrone, Instant Pot Lentil Soup, or Chickpea Vegetable Soup. 

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  Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 422mgCarbohydrates: 32gFiber: 8gSugar: 11gProtein: 4g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.