Instant Pot Spaghetti Squash

Last Updated
:
15 October 2024
Instant pot spaghetti squash on a wooden surface
Instant pot spaghetti squash on a wooden surface
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Trying to eat healthier but don’t want to give up your favorite dishes? Instant Pot Spaghetti Squash is the perfect healthy alternative to pasta. It’s low-carb, gluten-free, and paleo so you can enjoy all of your favorite dishes guilt-free.

Once you try this recipe, you’ll be hooked. The spaghetti squash turns into tender golden strands that are just like the real thing. You won’t even miss the pasta.

Read on to learn how to make Instant Pot Spaghetti Squash!

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What is Spaghetti Squash?

Spaghetti squash is a type of winter squash that gets its name from its stringy, spaghetti-like flesh. The oblong fruit is typically yellow or green in color, and it has a hard, bumpy exterior.

Spaghetti squash is generally harvested in the fall, and it can be stored for several months.

When cooked, the flesh of the squash separates into strands that resemble spaghetti noodles. In addition to being a low-carb alternative to pasta, spaghetti squash is also a good source of vitamins A and C.

It can be roasted, steamed, or added to soups and stews.

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How to Buy Spaghetti Squash?

If you're looking for a healthier alternative to pasta, spaghetti squash is a great option. But how do you choose the best spaghetti squash? Here are a few tips:

  • Look for a squash that is heavy for its size. This indicates that it is ripe and ready to eat.
  • Avoid squash with blemishes or bruises. These squashes will not store as well and may not be as flavorful.
  • Choose a medium-sized squash. Large squashes can be difficult to cut and cook.

With these tips in mind, head to your local grocery store or farmers' market and start shopping for the perfect spaghetti squash!

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How to Store Spaghetti Squash?

Spaghetti squash is a winter squash that can be stored for several months. It is best to store spaghetti squash in a cool, dark place such as a pantry or cellar.

When storing spaghetti squash, it is important to keep it away from other fruits and vegetables. This is because the squash can release ethylene, which can speed up the ripening process of other produce.

Ethylene is also produced by ripening fruits such as bananas and avocados.

Therefore, it is best to store spaghetti squash in a separate area to prevent it from releasing ethylene and affecting other produce.

When storing spaghetti squash, make sure to check on it regularly and use any squashes that have started to soften or show signs of mold. Spaghetti squash that is properly stored can last for several months.

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Instant Pot Spaghetti Squash is Great for:

  • Those following a low-carb, gluten-free, or paleo diet.
  • Low-carb substitute for pasta. However, spaghetti squash still can't fully replace pasta because there are different textures and tastes between these two.
  • Instant Pot Spaghetti Squash is great for an easy and quick no-fuss light, healthy snack or salad. It can be served as is or can be easily tossed into a salad or pasta dish. Just add some olive oil, salt, garlic powder, and pepper to taste, and you're good to go!

Ingredients

 1 spaghetti squash (about 3 pounds)
 1 cup water
Tools
 Instant pot
 Trivet or steamer basket
 Knife
 Cutting board
 Fork

Directions

1

Slice the spaghetti squash in half and then scoop out the seeds in the center.

2

Place a trivet or steamer basket in the bottom of the Instant Pot and add a cup of water into the bottom. Arrange the cut squash halves on top of the trivet and secure the lid. Make sure the steam release valve in the lid is turned to the Sealing position.

3

Use the pressure cook or manual button to set the pressure cooker to cook at high pressure for 7 minutes. It will take roughly 8-10 minutes for the pot to build pressure before the cooking cycle begins, so make sure to consider that extra time when planning your meal.

4

When the timer goes off, carefully turn the steam release valve to Venting, to quickly release any remaining steam pressure. (Make sure your hand isn't over the vent, so that you don't get burned by the steam.)

5

When the floating valve in the lid drops, it's safe to remove the lid. Use a fork to check the squash to make sure it's cooked to your liking. We like this squash to be tender, but not mushy. If there is water collected in the center of your squash, drain it before serving.

6

To serve the squash, use the tines of a fork to separate the cooked strands into spaghetti-like pieces and remove them from the hard shell. Use the cooked squash in your favorite recipe and store leftovers in an airtight container in the fridge for up to a week.

Notes

Instant Pot Spaghetti Squash

Recipe Information

Yields4 Servings
Prep Time3 minsCook Time7 minsTotal Time20 mins

Ingredients

 1 spaghetti squash (about 3 pounds)
 1 cup water
Tools
 Instant pot
 Trivet or steamer basket
 Knife
 Cutting board
 Fork

Directions

1

Slice the spaghetti squash in half and then scoop out the seeds in the center.

2

Place a trivet or steamer basket in the bottom of the Instant Pot and add a cup of water into the bottom. Arrange the cut squash halves on top of the trivet and secure the lid. Make sure the steam release valve in the lid is turned to the Sealing position.

3

Use the pressure cook or manual button to set the pressure cooker to cook at high pressure for 7 minutes. It will take roughly 8-10 minutes for the pot to build pressure before the cooking cycle begins, so make sure to consider that extra time when planning your meal.

4

When the timer goes off, carefully turn the steam release valve to Venting, to quickly release any remaining steam pressure. (Make sure your hand isn't over the vent, so that you don't get burned by the steam.)

5

When the floating valve in the lid drops, it's safe to remove the lid. Use a fork to check the squash to make sure it's cooked to your liking. We like this squash to be tender, but not mushy. If there is water collected in the center of your squash, drain it before serving.

6

To serve the squash, use the tines of a fork to separate the cooked strands into spaghetti-like pieces and remove them from the hard shell. Use the cooked squash in your favorite recipe and store leftovers in an airtight container in the fridge for up to a week.

AuthorEditorial Staff
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