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Instant Pot Spaghetti Squash
Make this healthy, refreshing Instant Pot Spaghetti Squash (Pressure Cooker Spaghetti Squash) in 15 mins! Low carb, gluten free, paleo substitute for pasta.

Cuisine: World
Serving: 2 - 4
  • 1 whole (1149g) spaghetti squash
  • 1 cup (250ml) cold water
  1. Cut the Spaghetti Squash in Half: Use a sharp knife to cut the spaghetti squash in half lengthwise. Be careful cutting the squash as it is hard and slippery.
  2. Scoop Out the Seeds: Scrape out the seeds and bits with a spoon.
  3. Place Spaghetti Squash in Pressure Cooker: Place 1 cup (250ml) of cold water and a trivet into the Instant Pot Pressure Cooker. Place Spaghetti Squash on the steamer rack, close the lid.
  4. Pressure Cook Spaghetti Squash: Pressure cook at a) For Al Dente Spaghetti Squash: High Pressure for 6 minutes + Quick Release OR b) For Softer Spaghetti Squash: High Pressure for 8 minutes + Quick Release. Open the lid carefully.
  5. Scrape Out the Strands: Remove spaghetti squash from pressure cooker. Gently pull the flesh away from the skin with a fork to create long “spaghetti-like” strands.
  6. Serve: Serve the squash immediately with your favorite main dish or sauce.
Nutrition Information
Serving size: 575g Calories: 178 Fat: 3.3g Saturated fat: 0.7g Carbohydrates: 39.7g Sugar: 0 Sodium: 98mg Protein: 3.7g Cholesterol: 0mg
Recipe by Pressure Cook Recipes at