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4.94 from 15 votes

Instant Pot Spaghetti Squash

Learn how to cook Instant Pot Spaghetti Squash (Pressure Cooker Spaghetti Squash) in 15 mins! Healthy, refreshing, low carb, gluten free, paleo substitute for pasta.
Servings 2 - 4
Total Time 15 mins


  • 1 whole (1149g) spaghetti squash
  • 1 cup (250ml) cold water


  • Prepare Spaghetti Squash: Use a sharp knife to cut the spaghetti squash in half lengthwise (see photos). Be careful cutting the squash as it is hard and slippery. Scoop out the spaghetti squash seeds and bits with a spoon.
  • Pressure Cook Spaghetti Squash in Instant Pot: Place 1 cup (250ml) of cold water and a trivet in Instant Pot. Place Spaghetti Squash in Instant Pot on the steamer rack, close the lid. 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.
  • Serve Spaghetti Squash: Remove spaghetti squash from Instant Pot. Gently pull the flesh away from the skin with a fork to create long “spaghetti-like” strands. Serve the squash immediately with your favorite main dish or sauce.



*Note: The size of our Spaghetti Squash - Circumference: 15 inches, Diameter: 5 inches. You may need to adjust your cooking time depending on the size of your spaghetti squash.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 63.22kcal


Serving: 287.25g | Calories: 63.22kcal | Carbohydrates: 14.09g | Protein: 1.3g | Fat: 1.16g | Saturated Fat: 0.24g | Sodium: 37.63mg | Potassium: 220.26mg | Fiber: 3.06g | Sugar: 5.63g | Vitamin A: 244.74IU | Vitamin C: 4.28mg | Calcium: 46.91mg | Iron: 0.63mg