This Instant Pot Spaghetti Squash is ready in just 5 minutes of cook time, no oven needed. It’s become our go-to way to make this budget-friendly veggie because it’s fast, foolproof, and the closest thing to real spaghetti noodles you’ll get from a vegetable. Season it simply with salt and pepper, or top it with your favorite pasta sauce for an easy, low-carb dinner the whole family can enjoy.
Why You’ll Love This Recipe
- Ready in 5 minutes. No oven, no boiling water — just cut, cook, and shred.
- 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.
If you don’t have an Instant pot check out How to Roast Spaghetti Squash.
Ingredients for Instant Pot Spaghetti Squash:
- Spaghetti squash
- water
- salt and pepper
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 Spaghetti Squash in Instant Pot:
Before you purchase a spaghetti squash make sure you know what size will fit in your instant pot. We have found that a small to medium size with fit in a 6 qt size instant pot and the larger ones won’t.
- 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.
- 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.
Place squash halves in the electric pressure cooker cut side up on top of each other.
Next, add the 1 cup of water to the Instant Pot.
Add the lid making sure it is set to sealing.
Click the manual button, cooking on high pressure and set the timer for 5 minutes.
Once it is complete, do a quick release and release all the steam from the pressure cooker. Then remove the lid.
In just 5 minutes you will have tender and delicious spaghetti squash.
Once it is finished cooking, shred the al dente squash so that it looks like spaghetti. You might need to let it cool slightly. Just use a fork to do this and it is so easy.
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?
Spaghetti squash tends to have a lot of moisture after cooking. I would take a few minutes and properly drain off the moisture so you don’t have a mess when trying to serve them.
Just like you would with regular spaghetti noodles, place the noodles in a strainer and let them rest. This allows the moisture to remove any steam and allows them to rest for a bit.
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:
Depending on the size of spaghetti squash that you get, we always seem to have leftovers. You will be surprised just how much spaghetti squash you will get.
We like to store our leftovers in a covered glass container for when I need an easy side for lunch or dinner. It can easily be reheated in the microwave. My husband will usually take some to work as part as his lunch.
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:
- We love spaghetti sauce with Instant Pot Spaghetti Sauce. It is amazing and even the kids love spaghetti squash.
- Make a low-carb casserole with spaghetti squash.
- Sometimes we have even just sprinkled it with cheese and butter for a great side dish. This is such a versatile dish.
- You can also serve it with pesto or alfredo sauce.
The options are endless when making spaghetti squash. After baking the spaghetti squash and making the noodles, toss it with some sauce and put it back in the spaghetti squash shell and top with cheese.
This has become one of my favorite ways to spaghetti squash and it is easy clean-up too!
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.
Spaghetti Squash
Ingredients
- 1 Spaghetti squash
- 1 cup water
- ½ tsp salt
- ½ tsp pepper
See how we calculate recipe costs.
Instructions
- Carefully cut 1 spaghetti squash in half lengthwise.
- Use a spoon to scoop out and discard the seeds and stringy center.
- Place both squash halves in the electric pressure cooker, cut-side up, stacking if necessary.
- Pour 1 cup of 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 ½ teaspoon salt and ½ teaspoon 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.
Nutrition Facts
Try these easy Instant pot recipes:
- Quick and Easy Instant Pot Potatoes Recipe {ready in 10 minutes}
- Brown Sugar Carrots Pressure Cooker recipe
- Quick and Easy Instant Pot Potatoes
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.