This Instant Pot Spaghetti Squash cooks in just 5 to 8 minutes under pressure, no oven needed. It’s become our go-to way to make this budget-friendly veggie because it’s fast, hands-off, and the closest thing to real spaghetti noodles you’ll get from a vegetable.
My entire family loves spaghetti squash, but I do not always have time to roast it in the oven. Making it in the Instant Pot is one of my favorite shortcuts because it cooks quickly and is easy to shred for dinner. It is a simple side dish I can pair with so many of our family meals.
Why You’ll Love This Recipe!
- Fast and hands-off. About 5 to 8 minutes under pressure, instead of 40-plus minutes in the oven.
- Budget-friendly. At about $4.01, this whole squash costs less than a single serving of pasta at a restaurant and stretches across multiple meals.
- A real pasta swap. The strands hold up to sauce just like spaghetti, so it’s an easy way to work in more vegetables without anyone feeling like they’re missing out.
- Beginner-friendly. If you’ve never worked with spaghetti squash before, this is the easiest way to get it right on the first try.
No Instant Pot? Try our How to Roast Spaghetti Squash, Microwave Spaghetti Squash or Crockpot Spaghetti Squash Recipe.
Ingredients
- Spaghetti squash – 1 small to medium squash (about 2 to 3 pounds) fits best in a 6-quart Instant Pot.
- Water – 1 cup creates the steam the Instant Pot needs to come to pressure.
- Salt and pepper – To taste after cooking.
Ingredient Note: This recipe keeps things simple and budget-friendly with just salt and pepper, but spaghetti squash is a blank canvas. Stir in a pat of butter and garlic powder, a sprinkle of Italian seasoning, or toss with your favorite jarred marinara — all inexpensive ways to change up the flavor without buying anything new.
How to Cook Instant Pot Spaghetti Squash
Step 1 – You will need to cut the Spaghetti squash in half lengthwise. Use a small sharp knife to cut the squash. It really is the safest way to cut rather than a larger knife.
Step 2 – Make sure to remove the seeds with a giant spoon. We use a knife to cut around the inside of the squash to loosen up the seeds.
Step 3 – Add the trivet to the Instant Pot. Place squash halves in the electric pressure cooker, cut side up, on top of each other.
Step 4 – Add the 1 cup of water to the Instant Pot. Add the lid making sure it is set to sealing.
Step 5 – Click the manual button, cooking on high pressure and set the timer for 5 minutes firm, al dente strands, or 7 to 8 minutes for softer, more tender squash, It will take several minutes for the pot to come to pressure before timer starts counting down.
Step 6 – When the timer beeps, carefully turn the value to venting for a quick release, then remove the lid. Test the squash by dragging a fork across the flesh. It should pull away easily into strands. If it’s still firm in the middle, lock the lid and cook 2 to 3 more minutes.
Step 7 – Let the squash cool for a few minutes until it’s safe to handle. Then use a fork to scrape the flesh from side to side, across the squash, to pull out long, spaghetti-like strands.
How Long to Cook Spaghetti Squash in the Instant Pot
Timing depends on the size of your squash and how tender you like it:
- Small to medium squash (2-3 lbs): 5 minutes for a firmer, al dente texture, or 7-8 minutes if you prefer it softer.
- Large squash (3-4 lbs): add 2-3 extra minutes to either time above.
If your squash isn’t quite tender enough when you open the lid, don’t worry — just secure the lid again and pressure cook it for 2-3 more minutes. It will come back up to pressure faster since the pot is already hot.
Do I need to drain any moisture?
Yes, a quick drain makes a big difference. Spaghetti squash holds a lot of water, so after shredding, place the strands in a colander for 5 to 10 minutes. For even drier strands, gently press them with the back of a spoon or blot them with a clean kitchen towel. Your sauce will cling better and won’t turn watery on the plate.
How to cut a Spaghetti Squash?
The easiest way is to cut the spaghetti squash down the middle so you will end up with 2 halves. This makes it easier to scoop out the seeds and get it prepared to cook.
Cutting Tip: Cutting the squash in half lengthwise (stem to base) is the quickest way to get it in the Instant Pot, but if you want the longest spaghetti-like strands, cut it crosswise (through the middle) instead. Either way works well — lengthwise is just faster for a weeknight.
Can I Cook Spaghetti Squash Whole in the Instant Pot?
Yes! If cutting a raw squash in half feels intimidating, you can skip it. Pierce the whole squash several times with a sharp knife (this lets steam escape so pressure doesn’t build up inside), then place it whole on the trivet with 1 ½ cups of water. Pressure cook on high for 20-25 minutes depending on size, then quick release. Let it cool for a few minutes before cutting it open, scooping out the seeds, and shredding the strands with a fork.
How to Store
We almost always have leftovers because one squash makes more than you’d expect. Store cooked squash in a covered container in the fridge for up to 4 days. My husband often takes some to work for lunch. To reheat, warm it in the microwave, or toss it in a skillet over medium heat for a few minutes so any extra moisture cooks off.
Freezing: Let the cooked squash cool completely, then portion it into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge, then drain off any extra liquid before reheating — spaghetti squash releases more water as it thaws.
How to serve spaghetti squash?
Spaghetti squash is a great side or great topped with your favorite spaghetti sauce. It is a great low-carb option for any recipe that calls for noodles. Here are some of our favorites:
- Classic spaghetti night: Top it with our Instant Pot Spaghetti Sauce. Even my kids eat it this way.
- Butter and Parmesan: Toss with a pat of butter, salt, pepper, and a sprinkle of Parmesan for a simple side.
- Pesto or Alfredo: Stir in a spoonful of jarred pesto or Olive Garden Alfredo Sauce Recipe for a quick change of pace.
- Cheesy boats: Toss the strands with sauce, spoon them back into the emply shells, top with mozzarella, and broil until bubbly.
Frequently Asked Questions
Yes! It’s a popular swap for pasta because it has far fewer carbs per serving — that’s why it’s my go-to when I’m watching my carb intake.
Yes. Cook the squash up to 3 days ahead and store it in the fridge in a covered container. Reheat in the microwave before serving.
 It’s likely been cooked a minute or two too long, or it’s a smaller squash than the recipe assumed. See the timing guide above for adjustments based on squash size.
Yes — just adjust the time. See the size-based timing guide above.
We recommend it. The trivet keeps the squash out of the water in the bottom of the post, so the strands come out less watery.
A medium squash makes plenty for our family as a side, about 6 servings.
After. Salt draws moisture out of the squash, so we season the strands once they’re cooked and drained.
More Easy Instant Pot Recipes
If you make spaghetti squash in the instant pot, please let us know how it turned out by leaving a comment or a star review. We love hearing from you!
Instant Pot Spaghetti Squash
Ingredients
- 1 Spaghetti squash
- 1 cup water
- ½ tsp salt
- ½ tsp pepper
See how we calculate recipe costs.
Instructions
- Carefully cut the spaghetti squash in half lengthwise.
- Use a spoon to scoop out and discard the seeds and stringy center.
- Place the squash halves in the electric pressure cooker, cut-side up, stacking if necessary.
- Pour the water into the bottom of the pressure cooker.
- Secure the lid and set the valve to the Sealing position.
- Select Manual/Pressure Cook (High Pressure) and set the timer for 5 minutes.
- When the cooking cycle is complete, perform a quick release.
- Carefully remove the squash from the pressure cooker.
- Using a fork, scrape the flesh lengthwise to create spaghetti-like strands.
- Season with salt and black pepper.
- Serve immediately and enjoy!
Recipe Notes
- A small to medium spaghetti squash (about 2-3 lbs) fits best in a 6-quart Instant Pot. If yours is larger, or your pot is smaller, cook the halves one pair at a time or use an 8-quart pot.
- Leftover squash keeps in the fridge for up to 4 days, or in the freezer for up to 3 months.
Delicious but at 5 min, even with a small squash it was still crunchy. I like mine tender.
I make mine into hashbrowns so yummy. Can’t wait to try a faster way to cook the squash.
Great idea Marci! This is my favorite way to cook spaghetti squash. I hope you like it as well!
I love butter on my spaghetti squash. I could eat the whole thing by myself. Some people like marinara sauce on theirs, doesn’t really appeal to me. Thank you for the recipe, I am going to try it, if I can get it cut in half. LOL. Chris-cn97960@gmail.com
What size is do you have? I have the large. I would like to cook 2 full squash at a time.. family of 7 here. Suggestions on cook time if doubling?
This is so awesome! Spaghetti squash takes forever to cook in the oven. However, I tried this and it wasn’t cooked in 5 min. I had to put it back in for another 7 min
Oh how weird! Mine is falling apart.