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!
scooping out spaghetti squash
5 from 2 votes

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

  1. Use a sharp knife to carefully cut the spaghetti squash in half lengthwise. Scrape out the seeds with a spoon and discard.

  2. 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.

  3. Carefully transfer spaghetti squash to a cutting board. Use a fork to gently pull the spaghetti strands of flesh away from the skin.

  4. 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 Information

Calories: 75, Fat: 1g, Saturated Fat: 1g, Sodium: 44mg, Potassium: 261mg, Carbohydrates: 17g, Fiber: 4g, Sugar: 7g, Protein: 2g, Vitamin A: 290%, Vitamin C: 5%, Calcium: 56%, Iron: 1%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Side Dish
Cuisine: American
Keyword: instant pot spaghetti squash, spaghetti squash
All images and text ©Spoonful of Flavor

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