Instant Pot Spaghetti Squash 20 Minutes

This Instant Pot method yields perfectly stringy, tender spaghetti squash that requires just 1 pot and 1 ingredient! Perfect for marinara, pesto, alfredo sauce, and beyond. Let us show you how it’s done!

Instant Pot Spaghetti Squash

First things first, it’s important to get a squash that will fit in your Instant Pot! We’ve found that small to medium-sized squash fit well in a 6-quart Instant Pot, but larger ones don’t. We’d recommend aiming for one that’s ~2-4 pounds (900-1800 g) and less than 8 inches (20 cm) long. Next, you’ll cut the squash in half lengthwise and scoop out the seeds. A large, sharp knife is going to be your best friend here. Flimsy, dull blades are no match for spaghetti squash. Then the spaghetti squash goes on the trivet with 1 cup (240 ml) of water beneath it. And once it’s pressure cooked for 8 minutes, you’ve got perfectly tender squash! Since squash vary in size, there’s a chance yours might need a little more time. But who wants to wait for the Instant Pot to re-pressurize? Not us! The solution? Place the squash back in the Instant Pot on “Keep Warm,” cover with the lid, and allow it to steam for 5-15 minutes or until tender. We hope you LOVE this spaghetti squash! It’s:Perfectly stringyTenderPasta-likeQuick & easy& Versatile! It can be used in any recipes calling for cooked spaghetti squash. It’s also delicious topped with our Easy Marinara Sauce, Easy Vegan Pesto, or White Wine Pasta Sauce.