If you have ever cried and cussed over cutting into a spaghetti squash, the Instant Pot is your answer. Throw it in whole and walk away! Perfect spaghetti squash every time.
Before we get any further into this spaghetti squash discussion, I have something to say to all the people that told me spaghetti squash is a great swap for pasta and will satiate my craving for hearty, delicious carbs.
Lies! All lies! Even my kids have called me out on this one. “Um, mom. You messed up the noodles.”
If I want carbs, I’ll eat pasta. If I’m craving a light, veggie-loaded dinner, spaghetti squash it is.
The pressure cooker is THE BEST way to cook squash. It takes a rock hard squash and without any prep work, turns it into an easily manageable, tender gourd.
WHY WE SHOULD LOVE SPAGHETTI SQUASH
- It is sooooo versatile! Make it sweet, savory, spicy, whatever! It will work. It’s a blank, mildly flavored canvas just waiting for you to create your masterpiece
- It’s full of fiber, low in carbs, high in nutrients and protein, and if we’re gonna compare it to pasta, it contains about 30 calories for one cup compared to most pasta that is easily over 100 calories
- It stores for a long time. If it’s fresh, you’ll be able to store it in a cool, dry place for up to 3 months. However, when I talked to a guy at the Farmers Market, he says they last him until spring. I’m not gonna say this is right, just passin’ along his recommendations and I will test his theory this winter
HOW TO SHRED SPAGHETTI SQUASH
- Cook your spaghetti squash in the pressure cooker until it can easily be pierced with a fork or knife
- Slice it in half and scrape out all the seeds with a spoon or ice cream scoop
- Use a fork and scrape the insides to separate into spaghetti-like strands
That’s it! You’re done! Now let your imagination go crazy and flavor up those lovely strands any way you’d like. The standard butter and cinnamon sugar or butter and S&P are always an easy, delicious go to, but when I’m feeling ambitious . . .
HOW TO COOK A LARGE SPAGHETTI SQUASH
In the case that your squash is too large for the pressure cooker pot, cut it in half long ways and scrape out the seeds. Squeeze both halves into the pot (or just one half at a time if they won’t both fit) and cook for 7 minutes followed by a quick release of the pressure. The strands will shred beautifully.
THE BEST HEALTHY SPAGHETTI SQUASH RECIPES EVER
- Southwestern Spaghetti Squash from Annie’s Eats
- Garlic Spaghetti Squash with Herbs from Pinch of Yum (this recipe is INCREDIBLE!)
- Chicken and Bacon Spaghetti Squash Boats from Well Plated
- Cauliflower Alfredo Sauce – swap the pasta here for spaghetti squash and top with mozzarella and brown it under the broiler
- Marinara Spaghetti Squash Boats with a crunchy Parm Panko Garlic Topping
To make this marinara version, just use your favorite marinara sauce (or use this Instant Pot version with sausage – YUM!), mix it with your shredded squash, top it with another dollop of sauce. Mix together equal parts of parm and panko, add a sprinkle of garlic powder, Italian seasoning, and a pinch of kosher salt. Stir a little bit of oil over the mixture, just to coat it, then sprinkle it on top of your spaghetti boats. Throw it under the broiler until it’s nicely browned, Voila!
You are going to LOVE this easy-peasy method of making spaghetti squash. Perfect for when you’re feeling like a healthy eating rock star, not when you’re wanting a giant bowl of fat-laden alfredo pasta – cause that needs a permanent place in all of our lives at some point too.
Enjoy!
TOOLS USED TO MAKE INSTANT POT SPAGHETTI SQUASH
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PrintInstant Pot Spaghetti Squash – No Prep!
Perfect shreds of spaghetti squash every time! No prep required for this Instant Pot Spaghetti Squash!
- Prep Time: 1 minute
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Sides
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- 1 small to medium spaghetti squash (look for one the size and shape to fit in your pressure cooker pot, whole)
Instructions
- Pour 1 cup of water into the pressure cooker pot. Place a low rise trivet inside and place spaghetti squash on top. Note: there is no need to poke holes in the squash.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes.
- When cooking is complete, use a quick release.
- Let squash cool slightly then cut in half horizontally and scoop out and discard seeds. Use a fork to shred squash.
- Use immediately or refrigerate.
Notes
- Look for yellow spaghetti squash that is firm and free of soft spots and cracks. Store for about 3 months in a cool, dry place. Do not refrigerate, this actually shortens the lifespan
- Top shredded spaghetti squash the same as you would regular pasta. Marinara sauce, pesto, Alfredo sauce, or keep it simple with a drizzle of melted butter and salt and pepper
- If your spaghetti squash is too large to fit in the pot, cut it in half, scrape out the seeds, and cook for 7 minutes followed by a quick release of the pressure
Keywords: instant pot recipes, spaghetti squash, healthy recipes
Shut the front door! Say what?!? I would microwave the squash for four minutes to soften it so I could cut it and scoop out the seeds before cooking but this will be so much easier! Wow, thanks!
Cecilia, That trick will still work good if you have one that won’t fit in your pot, but yes, I love this method!
YES ! It worked. (I always think I’m going to chop off a hand when trying to halve a hard gourd.)
I cooked it in the IP for 28 minutes just to be sure…but the squash was PERFECT. Cutting it in half AFTER cooking is brilliant. It basically fell out of the skin in beautiful “noodles”. We tossed in sauteed shrooms, fresh cherry tomatoes, diced zucchini, garlic and tossed all with a homemade vegan “cashew cheese sauce” from “Hello Nutritarian” website. SO DANG scrumptious !! Thanks for a great new squash prep idea, Marci !!
★★★★★
Ronda, I have cut myself trying to break into a spaghetti squash! Never again! Cashew Cheese Sauce? Tell me more!