Instant Pot Spaghetti Squash Pasta
This Instant Pot Spaghetti Squash Pasta makes light, veggie-filled meals easy. The pressure cooker softens the squash in minutes, giving you quick, fork-tender strands you can use like pasta. It’s an easy way to build healthy bowls without turning on the oven.
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.
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