I have had this spaghetti squash sitting on my country since winter, so it is safe to say that spaghetti squash stored in a cool dry place can last for up to 3 months, once it doesn’t have any soft spots.

I was amazed how easy it was to be prepared in my Instant Pot, taking only 10 minutes once the pressure cooker comes to pressure.  If you want to prepare your spaghetti squash the traditional way baking or steaming it in an oven, it takes about 50 minutes, check out my Southwestern Stuffed Spaghetti Squash Recipe

It is amazing how this simple squash has these strands like spaghetti when cooked. The delicate flavor of the spaghetti squash also known as noodle squash and vegetable marrow is the perfect base for adding your favorite sauces.

Whole spaghetti squash on a white background

How To Cook Spaghetti Squash In Instant Pot?

To cook spaghetti squash in an Instant Pot, I have a 6 quart Instant Pot so make sure that your squash isn’t too large to fit in your pressure cooker.  3-pound spaghetti squash was able to fit perfectly in the insert of my Instant Pot.

  1. Wash and dry your spaghetti squash, using a sharp knife, cut your squash lengthwise in half. Due to the size of my squash, that was the best way to cut my squash. If your spaghetti squash is around 2 pounds or less you can cut yours horizontally. 
  2. Using a spoon, scoop out the seeds in the middle of your spaghetti squash, you can save them to plant if you have a garden. If not discard.
  3. Put a steam basket or trivet at the bottom of the Instant Pot, add 1 cup of water. Place the two halves of the spaghetti squash side by side on top of the trivet or steam basket. 
  4. Secure the lid on the Instant Pot, turn the Pressure Release knob to the Sealing position. Press the Pressure Cook/Manual setting and set the cooking time for 10 minutes. (It takes about 10 minutes for the Instant Pot to come to pressure).
  5. Do a quick release after the timer beeps by turning the kob to Venting. I usually cover the steam release valve with a damp kitchen towel to stop the steam from ruining my ceiling. This method is great for stopping the cooking process. Once the Floating Valve (metal pin) drops you can open the lid. 
  6. Carefully remove the spaghetti squash halves, using an oven mitt to transfer onto a cutting board. Using a fork, separate the flesh of the squash into strands. You have the option of adding your sauce or dressing in the shell of the squash or transfer the strands to a serving bowl or plate and discarding the skin. 
  7. Cook spaghetti squash should last 3-5 days in a covered container in the refrigerator. I served mine as a  vegan garlic parmesan spaghetti squash.

Spaghetti squash cooked in an instant pot with steps,

Frequently Asked Questions About Spaghetti Squash

How do you know when spaghetti squash goes bad?

Make sure the skin isn’t dull having dark or brown spots with soft flesh when pressed. When you cut the squash open the flesh should be firm,  it shouldn’t be pulling away from the outer skin and the flesh should not be soft. 

Smell the spaghetti squash and make sure there is no bad smell of rotting vegetable. 

What is the easiest way to cut a spaghetti squash?

Place your squash on a cutting board, you can put a damp dishcloth, paper towel or rubber mat beneath your cutting board to stabilize the cutting board and keep it from moving. Using a sharp knife, cut your squash lengthwise, along the middle. 

What goes with spaghetti squash?

Is spaghetti squash healthy?

  • Low-calorie spaghetti squash is a good source of Vitamin A, which is beneficial for eye health.
  • It also has a high level of Vitamin C, which is beneficial for cell repair.
  • It is a great source of calcium which is great for bone health.
  • Contains omega 3 fatty acids, which reduces inflammation in the body.
  • It contains a good amount of folate, which is beneficial for heart health.
  • Read More

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Spaghetti squash scooped out in a large blue pasta bowl with tongs holding some

Instant Pot Spaghetti Squash

Learn how to easily prepare Instant Pot Spaghetti Squash in minutes. Tender spaghetti looking strands of squash ready in minutes to be tossed with your favorite sauce. Substitute this healthy, low calorie, low carbohydrate, keto, vegan, gluten-free vegetable for pasta. 
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: Asian
Keyword: Instant pot spaghetti squash
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 108kcal

Equipment

Ingredients

  • 1 spaghetti squash
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • vegan Parmesan *link to the recipe
  • fresh parsley chopped

Instructions

  • Using a sharp knife, cut your squash lengthwise in half. Due to the size of my squash, that was the best way to cut my squash. If your spaghetti squash is around 2 pounds or less, you can cut it horizontally.
  • Using a spoon, scoop out the seeds in the middle of your spaghetti squash; you can save them to plant in a garden. If not discard.
  • Put a steam basket or trivet at the bottom of the Instant Pot, and add 1 cup of water. Place the two halves of the spaghetti squash side by side on top of the trivet or steam basket.
  • Secure the lid on the Instant Pot, turn the Pressure Release knob to the Sealing position. Press the Pressure Cook/Manual setting and set the cooking time for 10 minutes. (It takes about 10 minutes for the Instant Pot to come to pressure).

Nutrition

Calories: 108kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 332mg | Potassium: 267mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg