Tired of heavy pasta dishes that leave you feeling sluggish? Spaghetti squash might be the answer. This Instant Pot version keeps it quick and mess-free, giving you a healthy, light base for your favorite sauces and toppings—without turning on the oven or waiting an hour for it to bake.
Spaghetti squash strands up beautifully under pressure, giving you that noodle-like texture without the extra carbs. It’s a weeknight lifesaver if you’re trying to eat more vegetables, cut back on pasta, or just want a cleaner plate that still feels complete.
What Makes This Instant Pot Spaghetti Squash So Useful
Cooking spaghetti squash in the Instant Pot solves a lot of common problems. No hacking through a rock-solid gourd. No drying it out in the oven. Just soft, forkable strands in minutes.
- No knife struggle – You can cook it whole or halved depending on your time.
- Fast cook time – Done in under 20 minutes from start to finish.
- Perfect texture – Tender enough to twist with a fork, still holds its shape.
You can use the cooked strands in any dish where you’d use pasta. Toss it in marinara, swirl in pesto, or top it with cheesy sauce and meatballs.
Main Ingredients You’ll Need
You barely need a list. This one keeps it basic and flexible.
- Spaghetti squash – Look for one around 2 to 3 pounds. Smaller ones cook faster.
- Water – Just a cup, to steam and build pressure in the Instant Pot.
- Olive oil – Optional, for drizzling before serving.
- Salt and pepper – A little seasoning goes a long way.
- Optional toppings – Marinara, cheese, herbs, ground meat, or sautéed veggies.
That’s all you need. It’s what you add later that makes it personal.
How to Cook Spaghetti Squash in the Instant Pot
This method keeps it simple and repeatable. Once you do it once, you’ll remember it forever.
- Prep the squash
If you want faster cooking, slice the squash in half and scoop out the seeds. If not, you can cook it whole—just poke a few holes in it with a knife. - Add water and trivet
Pour 1 cup of water into the Instant Pot. Set in the trivet. Place the squash on top—either whole or in halves. - Pressure cook
Seal the lid and cook on HIGH pressure for 7 minutes if halved, or 15 minutes if whole. Let the pressure release naturally for 5 minutes, then vent. - Scoop and shred
Carefully remove the squash. Let it cool for a minute, then use a fork to shred the inside into spaghetti-like strands. - Season and serve
Drizzle with olive oil, add a pinch of salt and pepper, and top with whatever you like.
Best Toppings and Sauce Ideas for Serving
| Topping or Sauce | Why It Works |
|---|---|
| Marinara + parmesan | Classic combo that mimics pasta night |
| Garlic butter and herbs | Simple and fragrant |
| Pesto + cherry tomatoes | Fresh, bright, and colorful |
| Alfredo and grilled chicken | Creamy, rich, and satisfying |
| Ground turkey and cheese | Hearty and full of protein |
| Sautéed mushrooms + spinach | Earthy and nutrient-packed |
| Spicy sausage crumbles | Adds heat and depth to the mild squash |
Reheating and Storage Notes
It holds up well for meal prep and leftovers.
- Fridge: Store the cooked strands in an airtight container for up to 4 days.
- Reheat: Microwave in a bowl, or heat on the stove with a splash of broth or oil to keep it soft.
- Freeze: Not recommended—texture can turn mushy after thawing.
Use any leftovers in casseroles, stir-fries, or breakfast bowls with eggs.
Frequently Asked Questions
Can I cook it without slicing it first?
Yes, just pierce it a few times so steam can escape, and cook for 15 minutes on high pressure.
How do I tell it’s done?
The squash should yield to pressure easily, and the strands should separate cleanly with a fork.
Can I make this ahead of time?
Absolutely. It’s perfect for meal prep—just store the strands and reheat when ready.
Instant Pot Spaghetti Squash Pasta
Equipment
- Instant Pot Used to cook the squash quickly under pressure
- Trivet Keeps the squash above the water for even steaming
- Sharp Knife For halving the squash if preferred
- Cutting board For safe slicing
Ingredients
- 1 medium spaghetti squash about 2.5–3 pounds
- 1 cup water for pressure cooking
- olive oil optional, for drizzling
- salt and pepper to taste
- toppings or sauces of choice like marinara, pesto, or cheese
Instructions
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. If preferred, it can be cooked whole—just pierce the skin several times with a knife.
- Pour 1 cup of water into the Instant Pot. Set the trivet inside and place the squash halves cut-side up or the whole squash on top.
- Seal the lid and set to HIGH pressure. Cook for 7 minutes (halved) or 15 minutes (whole). Allow a natural pressure release for 5 minutes before venting.
- Remove the squash and let it cool slightly. Use a fork to shred the inside into long, spaghetti-like strands.
- Season with salt, pepper, and a drizzle of olive oil. Add your favorite sauce or toppings and serve warm.
Notes
- Use a serrated knife or microwave the squash for 2 minutes to make slicing easier.
- Great for meal prep—just reheat and top with fresh sauce.
- Pairs well with roasted veggies, ground turkey, or grilled chicken.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.