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Home » Gluten Free » Gluten-Free Sides » Instant Pot Spaghetti Squash Recipe

Instant Pot Spaghetti Squash Recipe

Updated March 18, 2022  |  by Jillian  |  5 Comments

GF
P
VG
W30
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The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

Instant Pot Spaghetti Squash Recipe
A picture collage of the finished recipe with text overlay for Pinterest.

Instant Pot Spaghetti Squash is fast, delicious, and ready in just 20 minutes! It’s a healthy vegan and gluten-free side dish that pairs perfectly with any main dish.

This recipe costs about $2.58 to make. It yields six serving for just $0.43 per serving.

Cooking with the Instant Pot is a hands-free way to get dinner on the table quickly. For more fabulous Instant Pot recipes, try my Instant Pot Turkish White Bean Soup and this Instant Pot Spaghetti Squash.

The finished Spaghetti Squash made in an Instant Pot being scrapped up with a fork.

Spaghetti squash is a noodle-y veggie that is a healthy option for replacing your spaghetti noodles. However, baking spaghetti squash in the oven takes a while, and sometimes we need dinner on the table fast!

Spaghetti Squash in the Instant Pot is a quick and easy way to enjoy this vegetable in less time than the traditional oven-baked method. It is a fool-proof method that produces delicious results.

Ingredients and Estimated Cost

Recipe Cost: $2.58
Per Serving Cost: $0.43
  • (1) 2 pound spaghetti squash – $2.58
  • 1 cup water – $0.00

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

How To Cook Spaghetti Squash In Instant Pot

  1. First, wash and dry the squash and then cut it in half. Scoop out the seeds. 
  2. Next, using a knife, pierce the skin all around. 
  3. Then, add one cup of water to the Instant Pot. Set a steamer rack on the bottom followed by the squash, skin side down.
  4. Set the Instant Pot to cook for ten minutes. Release the steam after cooking. 
  5. Finally, fluff the strands with a fork and serve.
A picture collage showing how to make this recipe.

Storage & Reheating Tips

SERVE: You can keep the Instant Pot Spaghetti Squash out for about two hours before it needs to be covered and refrigerated.

STORE: Place leftovers in an airtight container and store them in the refrigerator for 3-5 days.

FREEZE: Once cooled, place the squash in a freezer-safe bag or container and freeze for 2-3 months.

DEFROST: Defrost in the refrigerator overnight.

REHEAT: Place the squash strands on a microwave-safe plate and reheat in 30-second intervals until heated through.

Recipe FAQ’s

What is spaghetti squash?

Squashes are fleshy fruits that belong to the gourd family. Spaghetti squash is a winter squash that has hard skin (shells). The outer skin is rarely eaten. However, once baked, steamed, or sautéed, spaghetti squash can be enjoyed as a side dish or, more importantly, as an excellent gluten-free spaghetti alternative.

How long do you cook spaghetti squash in the Instant Pot?

You need to always pierce the outer skin with a knife before placing it into the instant pot.
One to two pounds set the timer for eight minutes.
Two to three pounds set the Instant Pot for ten minutes. If it’s larger than three pounds, set the timer for twenty minutes —if it can fit!

Can you overcook spaghetti squash?

When you bake spaghetti squash in the oven, it is easy to overbake it if it is cooked for too long. However, when you cook it in the Instant Pot, it will be perfectly cooked every time! 

Is my spaghetti squash too old?

When spaghetti squash is fresh, it will be pale yellow and firm. If it has dark yellow, brown, or soft spots, it is not fresh and should not be used.

What knife should you use to cut a spaghetti squash?

First, you want to use a large Chef’s knife when cutting a spaghetti squash to ensure it will cut through its rind. Next, place it over a towel to ensure it doesn’t roll around while you cut into it. Then, slice it in half (vertically or horizontally) with a large, sharp knife.

A fork picking up some Spaghetti Squash made in and Instant Pot off of a white plate.

More Dinner Recipes

  • Ginger Chicken Skewers
  • Best Picadillo Recipe
  • Pollo Asado
  • Gluten-Free Chicken Meatballs
  • Chinese Chicken and Broccoli
  • Greek Chicken with Lemon and Feta
  • Creamy Tomato and Carrot Soup
  • Vegetarian Stuffed Peppers
  • Nourishing Herby Farro Soup
  • Thai Red Curry 

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

A Spaghetti Squash cut in half inside an Instant Pot before it is cooked.

Spaghetti Squash in the Instant Pot

Course Sides
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 6 people
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Instant Pot Spaghetti Squash is fast, delicious, and ready in just 20 minutes! It's a healthy vegan and gluten-free side dish that pairs perfectly with any main dish.
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Ingredients
 

  • 2 pound spaghetti squash
  • 1 cup of water
  • salt and pepper optional

Instructions

  • Wash and dry the squash. Cut it in half. It helps to lay a towel on a flat surface to prevent it from slipping around while cutting.
  •  Pierce the skin all around with a knife.
  • Next, add one cup of water to the instant pot. Place a steamer rack on the bottom. Add the squash skin side down. Cook for ten minutes.
  • Finally, release the steam.
  • Fluff the strands with a fork and enjoy while hot. 

Notes

SERVE: You can keep the Instant Pot Spaghetti Squash out for about two hours before it needs to be covered and refrigerated.
STORE: Place leftovers in an airtight container and store them in the refrigerator for 3-5 days.
FREEZE: Once cooled, place the squash in a freezer-safe bag or container and freeze for 2-3 months.
DEFROST: Defrost in the refrigerator overnight.
REHEAT: Place the squash strands on a microwave-safe plate and reheat in 30-second intervals until heated through.

Equipment

instant pot
Liquid measuring cup
Chef’s knife
Cutting board

Nutrition

Serving: 1squashCalories: 33kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 116mgFiber: 2gSugar: 3gVitamin A: 129IUVitamin C: 2mgCalcium: 26mgIron: 1mg

Did you make this recipe?

Make sure to tag @PoshPlateRecipes on Instagram for more!

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The finished Instant Pot Spaghetti Squash on a white plate with a fork.

posted in: Gluten Free, Gluten-Free Sides, Paleo, Recipes, Under $5 Recipe, Vegan Recipes, Whole30, Whole30 Sides

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    Comments & Reviews

  1. Vicky says

    I love making spaghetti squash as a healthy alternative to pasta. However it is so labor-intensive and takes so much time. This instant pot shortcut is going to be a big help!

    Reply
  2. Amy says

    Yum! We love spaghetti squash and this was so much easier than roasting it in the oven! I’m converted and will only make it in the Instant Pot from now on!

    Reply
  3. Emily Flint says

    I have a recipe that I want to make that requires spaghetti squash and now I can easily make it in my Instant Pot, yay!

    Reply
  4. Suja md says

    Outstanding recipe thanks so much! tasted so much good!

    Reply
  5. Sara Welch says

    Looks like another great recipe for my Instant Pot! Adding this to my dinner line up for the week; looks too good to pass up, indeed!

    Reply

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