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scooping out spaghetti squash

Instant Pot Spaghetti Squash

Yield: 4 servings
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Learn how to cook spaghetti squash in the instant pot with this easy spaghetti squash recipe!
5 from 2 votes


  • 1 medium spaghetti squash
  • 1 cup water
  • Salt, to taste
  • Black pepper, to taste
  • Olive oil, to taste
  • Pasta sauce, (optional)
  • Grated Parmesan cheese, (optional)
  • Fresh parsley or basil, (optional)


  • Use a sharp knife to carefully cut the spaghetti squash in half lengthwise. Scrape out the seeds with a spoon and discard.
  • Place 1 cup water and trivet into the pressure cooker or Instant Pot. Place spaghetti squash on the trivet, close and secure the lid. Cook on High Pressure for 15 minutes, carefully performing a quick release at the end of the cook time.
  • Carefully transfer spaghetti squash to a cutting board. Use a fork to gently pull the spaghetti strands of flesh away from the skin.
  • Season to taste with salt, pepper and a drizzle of oil, if desired. You can slo serve the squash with pasta sauce, Parmesan cheese or parsley and basil.


  • Nutritional information does not include pasta sauce, cheese or additional toppings.


Calories: 75kcal, Carbohydrates: 17g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 44mg, Potassium: 261mg, Fiber: 4g, Sugar: 7g, Vitamin A: 290IU, Vitamin C: 5mg, Calcium: 56mg, Iron: 1mg
Course: Side Dish
Cuisine: American
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