The Best Way to Cook Spaghetti Squash (Instant Pot Method) – a fool-proof way to cook your spaghetti squash (Whole or Halved)
The quickest and easiest way to cook spaghetti squash!
Easy Instant Pot Spaghetti Squash:
Spaghetti Squash has quickly become one of my go-to favorites to have on-hand. I love always having some prepped in the fridge because one of my favorite snacks or easy meal add-ons is some spaghetti squash with ghee, salt and pepper. It is so simple, but seriously delicious. And while I will always love making it in the oven, making it in the Instant Pot® is my new favorite way to prepare it! Check out the recipe below! (Here is a link to the Instant Pot we use – I absolutely love it!)
Can you cook a whole spaghetti squash in the Instant Pot?
Yes!! You definitely can! Just add your cup of water to the bottom of the pan and use a small to medium sized squash. Make sure you pierce the spaghetti squash all the way to the center to allow it to vent (kind of like piercing a potato in the oven so it doesn’t explode!)). Then cook for 20 minutes and quick release per manufacturer’s instructions.
Or you can cook it halved:
This is my preferred method after testing it a couple times both ways. Cut your squash in half the short way (which is WAY easier than the long way) and pop it into the Instant Pot for 7-8 minutes on High (see recipe below for the rest of the details!).
Either way, it is so much faster than cooking it in the oven!!
Spaghetti Squash Recipes:
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- 1 small to medium spaghetti squash, cut in half the short way (widthwise)
- 1 cup water
- Scoop out seeds from inside the squash and discard.
- Pour water in bottom of Instant Pot.
- Place trivet inside
- Ensure Instant Pot is sealed.
- Close lid and cook on High Pressure for 7 minutes.
- Quick release according to manufacturers instructions.
- Remove from Instant Pot and let cool 10-15 minutes.
- Use fork to gently scrape out squash.
- Let Cool – I know it is tempting to scrape out the squash right away, but part of the key to NOT having watery squash is to let it cool first. Allowing that steam (moisture) to escape will result in your squash being less watery. I don’t know how many times I have made this and sometimes it comes out (initially) looking and feeling mushy. Let it sit 10+ minutes and check on it – it seems significantly less mushy. Sometimes, though, you do just get a bad squash!
- Al Dente: If you like your spaghetti squash “noodles” a little more al dente – feel free to cook for 5/6 minutes! If you open the IP and the squash feels TOO al dente, you can always pop the lid back on and cook for another minute!
- Whole-Cooked IP Spaghetti Squash – If you are wanting to cook a whole spaghetti squash follow directions above, but pierce whole spaghetti squash with knife all the way through to the center to allow it to vent while cooking. Cook on High Pressure for 20 minutes for medium squash. Quick release per manufacturer’s instructions.
- Storage: Store in an airtight container in the refrigerator for up to 5-6 days.
Keywords: the best way to cook spaghetti squash, instant pot spaghetti squash