Instant Pot Spaghetti Squash

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

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Course: Side Dish

Cuisine: Asian

Keyword: Instant pot spaghetti squash

Prep Time: 5

Cook Time: 10

Servings: servings

Calories: 108kcal

Equipment

1 Pressure Cooker

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