- 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.
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