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Instant Pot Spaghetti Squash

A step by step guide to cooking spaghetti squash perfectly in an electric pressure cooker.
Prep Time4 mins
Cook Time8 mins
Course: Main Course, Mains
Cuisine: American
Servings: 5 cups
Calories: 40kcal

Equipment

  • Instant Pot
  • Tall trivet
  • Colander
  • Fork
  • Small and sharp paring knife

Ingredients

  • 2.5 pounds whole spaghetti squash sliced into two
  • 1 cup water

Instructions

Prep the squash

  • Wash the squash well and scrub the outer cover gently to get rid of any dirt.
  • Wipe dry. Place on a chopping board.
  • Wear a safety glove and hold the squash with one hand.
  • Using a small and sharp paring knife, slice through the squash along its width.
  • Scoop out the seeds using a melon baller or a spoon.

Instant Pot Setting and Timings

  • Insert the inner pot into the Instant Pot.
  • Add 1 cup water to the inner pot.
  • Now, place a tall trivet or an egg steaming rack in it.
  • Place the squash halves over the trivet.
  • Ensure that the sealing ring has been fitted properly into the lid.
  • Close the lid and turn the VALVE to SEALING.
  • Plug in the Instant Pot.
  • Press PRESSURE COOK ( MANUAL in older models), HIGH PRESSURE and set the timer to 8 MINUTES.
  • Allow the cooking cycle to complete fully.
  • When the cooking cycle is complete, release the pressure quickly by turning the valve to VENTING. Separating the strands
  • Open the lid and wait for a few minutes before lifting the cooked squash out.
  • Use a pair of tongs to remove the squash from the Instant Pot.
  • Wait for the squash to become cool enough to handle.
  • Once the squash has cooled down a bit, use a fork and scrape out the flesh.
  • Transfer this to a colander and allow it to sit for at least 10 to 15 minutes before using it in any recipe.
  • This step is very important because this helps get rid of all the moisture from the steam.

Notes

  1. A 6-quart Instant Pot will fit a squash that is about 8 inches long. My squash was longer than this. So I had to cut it into halves and cook into two batches.
  2. A pressure cooker needs water to cook. Don't forget to add water to the inner pot before cooking.
  3. You will get nearly 5 to 6 cups of strands from 2 pounds of spaghetti squash.
  4. Always undercook your squash if you intend to use it in a recipe that calls for further sautéing or cooking. This way, it wont become mushy.
  5. Nutritional values are given here as a courtesy. Please treat them as a rough guide and do your due diligence before making any changes in your diet. Please consult a certified nutrition/diet expert for more information.
  6. Instant Pot settings may differ based on the geographic location.
  7. Please refer the blog post to know how to cook whole spaghetti squash without cutting in the Instant Pot.

Nutrition

Calories: 40kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 139mg | Fiber: 2g | Sugar: 4g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
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