How To Make Spaghetti Squash In The Instant Pot

You can make spaghetti squash in the Instant Pot by pressure cooking it whole or halved, depending on how much time you have and whether you want that classic spaghetti-like strand separation.

 

The Instant Pot turns what used to be a 40-minute oven ordeal into a 7-minute pressure cook, and the results are tender, strand-perfect squash every single time.

 

If you’ve been wondering how to make spaghetti squash in the Instant Pot without a mushy mess, this method is about to become your new weeknight go-to.

 

In this post, we’ll walk through exactly how to make spaghetti squash in the Instant Pot, both whole and halved, plus tips to keep those strands firm and buttery.

 

Let’s dive in.

 

Why Making Spaghetti Squash in the Instant Pot Works So Well

 

Making spaghetti squash in the Instant Pot works so well because the sealed environment traps steam, cooking the squash evenly from the inside out without drying it.

 

Here’s why this method beats the oven on most nights:

 

1. It’s Fast and Hands-Off

 

When you make spaghetti squash in the Instant Pot, the actual cook time is just 7 minutes at high pressure for a medium squash.

 

Add about 10 minutes for the pot to come to pressure and a quick natural release, and you’re looking at roughly 25 minutes total.

 

Compare that to 40 to 50 minutes in the oven, and it’s no contest.

 

2. The Steam Keeps the Strands Tender, Not Watery

 

Making spaghetti squash in the Instant Pot uses a small amount of water plus a trivet, so the squash never sits in liquid.

 

That means the flesh steams gently and shreds into clean, firm strands instead of turning into a soggy pile.

 

3. It Frees Up Your Oven

 

If you’re roasting chicken or baking something else for dinner, how to make spaghetti squash in the Instant Pot lets you cook the side dish without touching the oven.

 

That’s a big deal during holiday cooking or when you’re meal prepping several dishes at once.

 

How to Make Spaghetti Squash in the Instant Pot (Whole Method)

 

Cooking spaghetti squash whole in the Instant Pot is the easiest route because there’s no cutting involved.

 

That’s right, no wrestling a rock-hard squash with a chef’s knife.

 

Here’s the step-by-step for making spaghetti squash in the Instant Pot whole:

 

1. Prep the Squash and the Pot

 

Rinse the spaghetti squash and use a fork or paring knife to poke 8 to 10 holes all over the skin.

 

This lets steam escape so the squash doesn’t burst during pressure cooking.

 

Pour 1 cup of water into the Instant Pot, then place the trivet or a steamer basket inside.

 

2. Pressure Cook on High

 

Set the whole squash on the trivet, close the lid, and set the valve to sealing.

 

Press Manual or Pressure Cook and set the timer to 15 minutes on high pressure for a medium squash (about 2 to 3 pounds).

 

For a larger squash, add 5 more minutes.

 

3. Do a Natural Release

 

When the timer beeps, let the pressure release naturally for 10 minutes, then turn the valve to venting to release any remaining steam.

 

Carefully lift the squash out with tongs and let it cool for 5 minutes before slicing it in half lengthwise.

 

4. Shred the Strands

 

Scoop out the seeds, then rake a fork through the flesh to pull out those spaghetti-like strands.

 

Season with butter, salt, pepper, or your favorite sauce, and you’re done.

 

How to Make Spaghetti Squash in the Instant Pot (Halved Method)

 

If you want faster cooking and easier seasoning, making spaghetti squash in the Instant Pot halved is the way to go.

 

Here’s how to make spaghetti squash in the Instant Pot when you cut it first:

 

1. Cut, Scoop, and Season

 

Slice the squash in half crosswise (not lengthwise), which makes the strands longer and more spaghetti-like.

 

Scoop out the seeds and sprinkle the cut sides with salt and pepper.

 

2. Stack and Cook

 

Add 1 cup of water to the Instant Pot and set the trivet inside.

 

Place the two halves on the trivet, cut side up, stacking them if needed.

 

Cook on high pressure for 7 minutes for a 2 to 3 pound squash.

 

3. Quick Release and Shred

 

Do a quick release after 5 minutes of natural release, then carefully remove the halves.

 

Let them cool slightly, then shred with a fork.

 

The halved method is how to make spaghetti squash in the Instant Pot when you’re short on time and want perfectly seasoned strands from the start.

 

Tips for Perfect Spaghetti Squash in the Instant Pot Every Time

 

Making spaghetti squash in the Instant Pot is forgiving, but a few tweaks make it even better:

 

1. Don’t Overcook It

 

Every extra minute of pressure cooking softens the strands further, and too much time turns them mushy.

 

Stick to 7 minutes for halved squash and 15 minutes for whole squash, then adjust next time based on your squash’s size.

 

2. Drain Well Before Serving

 

After shredding, place the strands in a colander for a few minutes to let excess moisture drip away.

 

This keeps your final dish from getting watery, especially if you’re tossing it with sauce.

 

3. Season While Warm

 

Spaghetti squash absorbs flavor best right after cooking, so toss in butter, olive oil, garlic, or parmesan while the strands are still hot.

 

 

So, How to Make Spaghetti Squash in the Instant Pot?

 

You can make spaghetti squash in the Instant Pot by pressure cooking it whole for 15 minutes or halved for 7 minutes on high pressure with a cup of water and a trivet.

 

The Instant Pot steams the squash evenly, keeps the strands firm and tender, and cuts the cooking time way down compared to the oven.

 

Whether you go with the whole method or the halved method, you’ll end up with perfect spaghetti-like strands ready for butter, marinara, or whatever you’re craving.

 

So next time you’re planning dinner, remember how to make spaghetti squash in the Instant Pot and let your pressure cooker do the heavy lifting.