Instant Pot Spaghetti Squash

Top view of spaghetti squash in an Instant Pot

Learn How To Cook A Whole Spaghetti Squash in the Instant Pot for long thin strands.

Course Side Dish

Cuisine American

Keyword easy side dish recipe, how to cook spaghetti squash, low carb spaghetti, roasted spaghetti squash, spaghetti squash

Prep Time 5 minutes

Cook Time 15 minutes

Servings 4 servings

Calories 75 kcal

Author Kelly

Ingredients

1 large spaghetti squash
avocado oil OR olive oil
sea salt and pepper

Instructions

Whole:

Use a small knife to poke several holes all around the spaghetti squash.
Place the steamer basket in the bottom of the Instant Pot and add 1 cup of water. Place the squash on top of the basket and close the lid. Turn the vent to SEALED and set to 8 minutes on high pressure for 15 minutes.
Use the quick release when finished. Remove and let cool for 10 minutes.
Use a large knife to cut the squash in half vertically then use a fork to shred into long spaghetti noodles.

Cut lengthwise:

Slice your spaghetti squash in half, lengthwise. Scoop out the seeds.
Place the steamer basket in the bottom of the Instant Pot and add 1 cup of water. Place the squash halves cut side up on top of the basket. Coat lightly with oil & season with salt. Close the lid. Turn the vent to SEALED and set to 8 minutes.
Use the quick release when finished. Remove and let cool for 10 minutes then use a fork to shred into long spaghetti noodles.

Nutrition Facts

Instant Pot Spaghetti Squash

Amount Per Serving (1 serving)

Calories 75 Calories from Fat 9

% Daily Value*

Fat 1g2%

Carbohydrates 17g6%

Fiber 4g16%

Sugar 7g8%

Protein 2g4%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.