Instant Pot Spaghetti Squash
Learn two different methods for making Instant Pot Spaghetti Squash. It is a delicious pasta substitute with endless possibilities.
My Instant Pot is true workhorse in my kitchen!
It is the best little prep cook anyone could ask for and this Instant Pot Spaghetti Squash is just the tip of the iceberg. 🙂
This post will show you two ways that you can cook up Spaghetti Squash in your IP.
Either begin with a whole squash or start with it cut in half, I have tested both ways and will tell you my personal fave.
INSTANT POT SPAGHETTI SQUASH
Spaghetti squash is definitely one of my favourite healthy swaps. I seriously don’t even crave pasta anymore!
It is so customisable and goes well with all kinds of sauces and dressings. One of my all-time favourite ways to enjoy it is as Hash Browns with my eggs. They are the perfect accompaniment to a nice, yolky over easy.
I used to roast the squash in the oven (method here!) but now, it’s Instant Pot city. It’s just too easy!
HOW TO MAKE INSTANT POT SPAGHETTI SQUASH (TWO WAYS)
The first way is starting with a whole squash.
It goes into the pot whole and you slice it and scoop the seeds out post pressure cooking.
The second way is to slice it first, scoop out the seeds and pressure cook the two halves.
So! Which method do I prefer?
After testing these methods out numerous times, I have come to the conclusion that cutting in half first is my preferred way to make Instant Pot Spaghetti Squash.
Although it IS easier to cut the squash in half after it has been softened in the IP, the seeds are more difficult to scrape out and it also takes longer. Another bonus with it already being cut is it is easier to tell if the texture is how you like it.
Squash sizes vary thus cooking times vary. When it’s cut in half you can easily asses if it needs another couple of minutes to cook.
But to each their own!
I just hope you jump on the spaghetti squash train with me and ditch the crappy pasta for a much more nutritious veggie option.
Enjoy!
MORE HEALTHY INSTANT POT RECIPES:
Gluten Free Brown Rice Chicken Burrito Bowls
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For my Instant Pot Recipes I use the Instant Pot DUO60 6 Qt
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Instant Pot Spaghetti Squash
Ingredients
- 1 small spaghetti squash
Instructions
First Method – Whole Squash
- Add 1 cup of water to the IP liner and place the trivet inside. Using a fork, poke a few holes in the spaghetti squash then place it on top of the trivet in the IP.
- Lock the lid in place and ensure the valve is set to sealed. Press Manual and adjust the time to 25 minutes. Let the pot naturally release pressure for 10 minutes then release the remaining steam by turning the valve. Carefully open the lid and remove the squash ( I use tongs) and transfer it to a cutting board.
- Slice the squash in half through the middle (not through the stem) and using a spoon, scoop out the seeds and discard.
- Using a fork, pull the strands away from the skin. Enjoy warm!
Second Method – Cut in Half
- Add 1 cup of water to the IP liner and place the trivet inside. Using a sharp knife, cut the squash in half through the middle (not through the stem) then using a spoon, scrape out the seeds and gunk from the centre.
- Place the cut squash on the trivet ( I like to do face down so the water doesn’t collect in the pocket), lock the lid in place and ensure the valve is set to sealed. Press Manual and adjust the time to 10 minutes.
- Let the pot naturally release pressure for 10 minutes then release the remaining steam by turning the valve. Carefully open the lid and remove the squash ( I use tongs) and transfer it to a cutting board.
- Using a fork, pull the strands away from the skin. Enjoy warm!
