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Instant Pot Spaghetti Squash

Learn how to cook spaghetti squash in the instant pot with this easy spaghetti squash recipe!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 75kcal
Author Ashley C.

Ingredients

  • 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)

Instructions

  • 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 a 6 quart 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.

Notes

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

Nutrition

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