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Instant Pot Spaghetti squash shown cooked with tomato sauce on top, ready to eat.
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Instant Pot Spaghetti Squash

Now you can have grain free noodles ready to eat in about 20 minutes with this Instant Pot Spaghetti Squash recipe.
Course Main Course
Cuisine American
Keyword autumn recipes, instant pot
Prep Time 3 minutes
Cook Time 10 minutes
Steam Release 5 minutes
Total Time 13 minutes
Servings 4 cups
Calories 1kcal
Author Dina-Marie

Ingredients

  • 1 medium Spaghetti Squash
  • 1 cup water

Instructions

  • Place spaghetti squash on wire rack in the Instant Pot.
  • Pour 1 cup of water over squash.
  • Close lid, seal and cook on "Manual" for 10 minutes
  • Using the quick release method, release the steam, open and remove spaghetti squash to cutting board when it is cool enough to handle. Be careful - it is hot.
  • Cut spaghetti squash in half.
  • Remove seeds and discard.
  • Fluff and remove noodles.
  • Top with desired sauce.

Notes

Spaghetti squash is very hot when removed immediately so be careful to prevent burns.
Spaghetti squash may be served with any sauce or served with butter.