It's so quick and easy to make Instant Pot Spaghetti Squash. It's so effortless and ready to enjoy in less than 20 minutes and perfect to serve as part of an easy weeknight meal.
Cut the spaghetti squash in half widthwise (not lengthwise) and scoop out the seeds.
Drizzle some olive oil over the spaghetti squash and season with salt and pepper.
Pour 1 cup of water in the inner pot of the Instant Pot and place the squash halves on a trivet in the pressure cooker.
Close the lid, turn the valve to sealing and cook on High Pressure for 7 minutes. When done, carefully turn the valve to venting and release pressure quickly.
Carefully remove the spaghetti squash from the Instant Pot and allow the squash to cool slightly. Use a fork to scrape out the squash into strands.
Place the noodles in a colander or strainer and let them drain for 10 minutes to remove any extra moisture.
Serve warm and adjust seasoning if necessary.
NOTES
Use a towel under the squash when you cut it so it doesn’t roll or slide when you cut it.
Scoop out the seeds using a tablespoon or a melon baller.
Place the squash on a trivet so that the bottoms of the squash don’t burn.
Let the noodles drain for 10 minutes before serving to get rid of any excess moisture.
Cooked spaghetti squash can be stored in an airtight container in the fridge for up to a week.
NUTRITION
Nutrition Facts
Instant Pot Spaghetti Squash
Amount Per Serving
Calories 212Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Sodium 103mg4%
Potassium 521mg15%
Carbohydrates 33g11%
Fiber 7g28%
Sugar 13g14%
Protein 3g6%
Vitamin A 579IU12%
Vitamin C 10mg12%
Calcium 111mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.