Instant Pot Spaghetti Squash – No Prep!

Spaghetti Squash cut in half

4.2 from 5 reviews

Perfect shreds of spaghetti squash every time!  No prep required for this Instant Pot Spaghetti Squash!


  • 1 small to medium spaghetti squash (look for one the size and shape to fit in your pressure cooker pot, whole)


  1. 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.
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 25 minutes.
  3. When cooking is complete, use a quick release.
  4. Let squash cool slightly then cut in half horizontally and scoop out and discard seeds.  Use a fork to shred squash.
  5. Use immediately or refrigerate.


  • 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