This easy recipe for Instant Pot Spaghetti Squash makes low-carb, healthy noodles for your favorite pasta sauce recipe. This recipe includes a step-by-step tutorial with photos for each part. Spaghetti Squash can be part of a low-carb, keto, diabetic, gluten-free, grain-free, Paleo, or Whole-30 diet.
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I never thought I could get so excited about spaghetti squash! This recipe all started when I was working on another recipe that included spaghetti squash. I often bake or steam spaghetti squash, but it’s hot here in North Carolina. I couldn’t stand the thought of heating up the oven or steaming up the kitchen. On a whim, I decided to try to make it in the Instant Pot. The results were so good, I wanted to share this recipe with you as it’s own recipe.
The Instant Pot:
I’ve had my Instant Pot since Christmas and I find myself using it more and more. At first, I was afraid of it. I had heard stories about pressure cooking accidents. Seriously, the first time I released the steam vent I screamed. I wasn’t expecting a geyser of steam to shoot up from the pot! Now that I’m over that initial nervousness, I have found that with every use, I grow more and more fond of it.
So far, I’ve used my Instant Pot mostly for soups like my Low-Carb Italian Sausage Soup-Instant Pot Recipe, roasts, and one low-carb lava cake. I love how tender it makes the meat. While meat cooked in the Instant Pot has that slow-cooked fall-apart tender, it retains its flavor better than it does if it’s cooked for hours. In fact, I find I go to my Instant Pot more and more instead of using my slow-cooker. This is one appliance that has earned it’s space in my kitchen.
One thing I haven’t used the Instant Pot for is steaming veggies. It’s a little hard to break away from the stove top steamer I know so well and love more than it’s healthy to love a piece of kitchen equipment.
As much as I love my stove-top steamer, after making spaghetti squash in my Instant Pot, I’m starting to think about trying the Instant Pot for other veggies. It may just be time to invest in a steamer basket for smaller veggies like broccoli. For this recipe, however, a steamer basket is not required. Instead, you can use the steam rack that comes with the pot.
The recipe:
As I was moving into uncharted territory (in my kitchen, at least), I consulted the recipe booklet that came with the pot to get an idea for the settings to start with. While their aren’t any recipes for spaghetti squash in the book, I decided to start with the same time and pressure as they use to cook the butternut squash for their Ginger and Butternut Squash Soup recipe.
The time turned out to be spot-on. This Instant Pot Spaghetti Squash recipe makes tender spaghetti squash that separates easily into noodles. The noodles have an almost al dente texture. I can’t stop raving about the noodle texture. Drench these babies with sauce and twirl them with a spoon! These noodles hold up! Seriously, I’ve never had so much fun taking photos of spaghetti squash!
In conclusion:
This recipe for Instant Pot Spaghetti Squash makes squash noodles that are tender and easily separated into noodles. They would be perfect with this Garlic Parmesan Cream Sauce from Wholesome Yum, my Low-Carb Beef Stroganoff,this low-carb bolognese sauce from Sugar Free Londener or your favorite topping. These noodles make a healthy and delicious nest to fill with your favorite low-carb pasta sauce. Enjoy!
-Annissa
Instant Pot Spaghetti Squash
This easy recipe for Instant Pot Spaghetti Squash makes low-carb, healthy noodles for your favorite pasta sauce recipe. This recipe includes a step-by-step tutorial with photos for each part. Spaghetti Squash can be part of a low-carb, keto, diabetic, gluten-free, grain-free, Paleo, or Whole-30 diet.
Ingredients
- 1 24 ounce spaghetti squash
- sea salt (optional)
- 2 cups water
Instructions
Cut spaghetti squash in half.
Spoon out the seeds and pith in the middle of the squash. If desired, sprinkle cut sides with sea salt.
Pour 2 cups of water into the Instant Pot.
Insert the steamer rack into the Instant Pot.
Place both halves of the squash on top of the steamer rack.
Close and lock the lid of the Instant Pot. Plug in the pot. Flip the steam release button to sealing position. Select Pressure Cook and use the + and - buttons to set the time to 10 minutes. (If you are unfamiliar with an Instant Pot, consult your manual.)
When time is up, release pressure using the quick release method. Consult the manual for more information on how to do this. After the pressure has been released and the float valve has dropped, remove the lid carefully as steam will come out. Remove the squash form the Instant Pot using tongs. Use a fork to fluff out the noodles and remove them from the squash shell.
Squash may be served immediately, or refrigerated in an airtight container to use later. If using later, reheat briefly to avoid overcooking.
Recipe Notes
Nutritional values do not include the optional salt.
Net carbs (total carbs - fiber) per 4 ounce serving: 5 grams
Love spaghetti squash and I love my Instant Pot. Never thought of bringing the two together, until now! Thanks so much!! Love it!
Thanks so much!
Hey Anissa!
In the cook time you have 15 mins, but in the actual recipe you have 10 mins….
Does it matter?
Thank you!
The additional time in the cook time allows for the Instant Pot to heat up and go under pressure.
-Annissa
This is the most FUN squash of them all. I don’t have an Instant Pot….but this looks like a great way to prepare it. I love making those “strands”…so much fun. This is great so many ways.
Yes! I remember when my mom made it for the first time ages ago. I couldn’t believe that a squash had noodles all wrapped up inside.
I love spaghetti squash and the convenience of the pressure cooker. Cooking spaghetti squash in such a little time is amazing and so convenient especially on weeknights. I have to try this for sure!
It’s my favorite way to make it now!
I just got an insta-pot and Id never thought of making spaghetti squash in it! What a fast and easy way to do this! Cant wait to give it a try!!
It’s become my new go-to method!
I have invested in an Instant Pot and in love with the gadget. Will try this recipe soon.
I’m in love with mine as well. I keep using it more and more.
I love my Instant Pot and I think spaghetti squash is probably one of the best things you can make in it! This tutorial is awesome!
Thanks!
I have .. not one, but TWO spaghetti squash sitting on my counter. I need to drive over to my moms and use her Instant pot and cook them that way- I keep forgetting to roast them! This is such a clever idea. I need to get an IP!
I held out for a long time, but I’m so glad I got one.
Wow – so easy! I just love how easy and fast it is. I mean, making spaghetti squash in the oven isn’t hard either but it is definitely more time consuming. This is definitely something I am going to try in the future. I love my Instant Pot also!
Yep! The hardest thing is cutting the squash in half!
I’m OBSESSED with my Instant Pot! It’s replaced my rice cooker, and all but replaced my slow cooker. I’ll try to cook most anything in it. However, spaghetti squash is one thing that hasn’t even occurred to me to make in it. That will change after hearing about your perfect “al dente” results!
I use my Instant Pot more than my slow cooker now as well. If I’m browning meat or veggies, it’s one less pan to clean up because I can brown them right in the Instant Pot. I’m all for less clean-up!
Lol me too! Instant pot rocks! I’m actually trying this recipe right now as i type. Let’s see how it comes out!
Thanks Ada! How are you serving it?
-Annissa
Oh my gosh, I REALLY need an Instant Pot, but I keep putting it off. Thank you for the reminder that it steams veggies, too! I see all of the recipes, but I forget about the basics it can do that are just (if not more) helpful! Plus I love spaghetti squash!
I thought I was the last hold-out! Mine was a Christmas gift to myself last year.
My friend swears by using her instant pot for spaghetti squash. She says she actually prefers it to the oven approach and it’s one of her favorite uses for her IP. I just got my instant pot and am trying to figure it out, so this post was super helpful for understanding how to do spaghetti squash in it!
Congratulations on your new Instant Pot! I prefer the spaghetti squash out of the Instant Pot as well. For some reason, it just “noodles out” better.
try cutting them the opposite way that you do now. the strands are longer as they grow that way.
Spaghetti squash is my favorite. I never even considered making it in the instant pot before I cant wait to try it and cut down our cooking time since it normally takes aaaaages to cook
Yes! I love that it’s so much faster!
I’ve been meaning to try to make spaghetti squash in my Instant Pot! I love how this is so much easier than the oven method and probably uses less energy than firing up my whole oven so I can save on my electrical bill lol!
So true! I hadn’t thought about it that way, but I bet it does save on the power bill!
Ooh I need to try this out. I destroyed the first spaghetti squash I ever tried to make, but the instant pot makes everything smooch easier so I am sure I can nail it – especially with your step by step instructions!
This way is so much easier! Good luck!
Just reinforces that you can use your instant pot for anything!! I’ve done a few kinds of squash in the IP now, and I love how easy it is to do. Great little tutorial you’ve got here, and very useful!
Thanks!
This was WONDERFUL! So easy and the squash was perfect!
Glad you enjoyed it!
-Annissa
I was amazed at how fast the IP worked. Great that it was done in 10 mins “pressure cooking time. Actually took about 20 mins or so total which is still amazing. This is only my 2nd foray into the IP and its awesome capabilities so I’m sure I’m on the learning curve.to say the least. However, the squash was overdone at 10 mins. I set my Duo8 to high pressure (the recipe doesn’t say what pressure to use so I refereed to the picture and saw the “High” setting.
I seem to be apprehensive cooking veggies because it’s so easy to turn them to mush in minutes. Will have to re-learn how to cook. Lol.
I will try 5 mins next time and post the results back.
I see other recipes on the web that call for doing this without cutting the squash. Is this safe? If so, would could I expect it to be more “al dente” uncut??
Thank you for the excellent tips and recipes!!
Hi Sal,
When I make the squash this way, I do the quick pressure release as soon as it’s done, then open the pot after it has completely released. If you wait to release the pressure, the squash will continue too cook. I wonder if keeping it under pressure is why you’re having problems overcooking veggies. When I make this recipe, the squash noodles come out about al dente. In fact I contemplated adding a minute or two. I can’t speak as to the safety of other recipes. I would think you might want to at least poke a few holes in the squash before trying to cook it whole. I have never made one whole and would be concerned about pressure building up inside. Hope this helps!
Annissa
Made this tonight. So good!
Glad you like it!
-Annissa
Can you do more than 1 spaghetti squash at a time? I normally need to cook at least 2.
That depends on the size of the squash and the pot. There is a fill line on the inside of the pot and I would not go above that for safety reasons.
-Annissa
I never thought to make spaghetti squash in my Instant pot! I always made it in the microwave ( never used the oven!). Mine have always worked well from the micro, but this would be even faster!
Awesome recipe! I’m thinking of trying this tomorrow. Thanks a lot for sharing!
I usually cook mine in the microwave because they are so hard and dangerous to cut in half. Could you pierce the outside and still cook it in the IP?
I’ve never tried doing this. I do see that other people have done this.