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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.

Course Main Course, Side Dish
Cuisine American, Italian, low-carb
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 31 kcal
Author Annissa Slusher

Ingredients

  • 1 24 ounce spaghetti squash
  • sea salt (optional)
  • 2 cups water

Instructions

  1. Cut spaghetti squash in half.

    Instant Pot Spaghetti Squash--Cutting the squash in half.
  2. Spoon out the seeds and pith in the middle of the squash. If desired, sprinkle cut sides with sea salt.

    Instant Pot Spaghetti Squash--spooning out the pith and seeds.
  3. Pour 2 cups of water into the Instant Pot.

    Instant Pot Spaghetti Squash--Pouring the water into the Instant Pot.
  4. Insert the steamer rack into the Instant Pot.

    Instant Pot Spaghetti Squash-placing the steam grid in the pot.
  5. Place both halves of the squash on top of the steamer rack.

    Instant Pot Spaghetti Squash-Placing the squash on the grid.
  6. 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.)

    Instant Pot Spaghetti Squash
  7. 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.

  8. 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

Nutrition Facts
Instant Pot Spaghetti Squash
Amount Per Serving (4 ounces)
Calories 31
% Daily Value*
Sodium 20mg1%
Potassium 79mg2%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 2g2%
Protein 1g2%
Vitamin A 50IU1%
Vitamin C 1.7mg2%
Calcium 10mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.