Instant Pot Spaghetti Squash Recipe


A healthy and versatile low-carb alternative to pasta, spaghetti squash is easily cooked in the Instant Pot, ready to pair with your favorite sauces and toppings.


Spaghetti squash Olive oil Salt Pepper Water

Steps: 1

Prepare the squash: Cut the spaghetti squash in half lengthwise and remove the seeds with a spoon. Ensure all the fibrous strands and seeds are discarded.

Steps: 2

Season the squash: Brush the cut sides of the squash with olive oil and sprinkle generously with salt and pepper. This adds flavor and helps with roasting.

Steps: 3

Add water to pot: Pour one cup of water into the Instant Pot and place the metal trivet inside. The trivet keeps the squash elevated above the water for even cooking.

Steps: 4

Pressure cook: Place the squash halves on the trivet, cut sides up, seal the pot, and set it to high pressure. Cook for 7 minutes, then let the pressure release naturally for 10 minutes.

Steps: 5

Shred the squash: Carefully remove the squash from the pot and allow it to cool slightly. Use a fork to scrape out the flesh, creating long, spaghetti-like strands, then serve as desired.