Instant Pot Spaghetti Squash

Instant Pot spaghetti squash is tender and ready in half the time as baking it in the oven.

Course Side Dish
Keyword keto, low carb, paleo, side dish
Cooking Method Instant Pot
Cook Time 20 minutes
Manual, High Pressure 7 minutes
Servings 8
Calories 37 kcal
Author Alicia's Kitchen


  • 1 medium spaghetti squash (about 2 pounds)
  • 1 cup water


  1. Cut squash crosswise. Scoop out the seeds/gunk and discard.

  2. Place steamer insert or trivet insert into Instant Pot/pressure cooker. Add 1 cup of water.

  3. Place the squash halves on the insert.

  4. Place lit on pressure cooker and set on Manual, High Pressure for 7 minutes.

  5. Once the squash is done cooking, release the seal valve for a Quick Pressure release. Remove the lid once the pin drops.

  6. Pour excess water out of squash halves. To check for doneness, poke squash with a fork. Add an additional 1-3 minutes to the cook time if you prefer squash to be more tender.

  7. Scrape the inside of the spaghetti squash to shred which makes the noodle like texture.

  8. Top with your favorite sauce and toppings.

Recipe Notes

Cutting the squash crosswise will yield longer strings of "noodles" than if you cut it lengthwise.

Recipe adapted from nomnompaleo

Nutrition Facts
Instant Pot Spaghetti Squash
Amount Per Serving
Calories 37
% Daily Value*
Sodium 22mg 1%
Potassium 130mg 4%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 3g
Vitamin A 2.9%
Vitamin C 3.1%
Calcium 2.8%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.