How to Make Spaghetti Squash in an Instant Pot

Instant Pot spaghetti squash is the ultimate vegetable side dish. You can serve it with dinner—or use the "noodles" as a base for a quick and easy low-carb meal.

If you’re looking for a low-carb pasta alternative, spaghetti squash is for you. This simple step-by-step guide will show you how to make Instant Pot spaghetti squash in under 10 minutes.

Spaghetti squash is harvested in fall but can last for months when stored in a cool place, so it’s typically available from early fall through winter. Once it’s cooked, serve it as is, with pasta sauce, drizzled with pesto or baked in a casserole. The options are endless!

Cooking spaghetti squash in a pressure cooker only takes about 8 minutes, plus the time it takes to come to pressure. The end result is fluffy, crunchy noodle-like strands that have a mild, slightly sweet taste.

Instant Pot Spaghetti Squash Recipe


  • Spaghetti squash
  • Olive oil
  • Salt
  • Pepper


Step 1: Grab your pressure cooker

Place the wire rack or trivet inside your Instant Pot and add 1 cup of water.

Step 2: Prepare the spaghetti squash

Scoop Seeds From Spaghetti SquashJenna Urben for Taste of Home

Using a sharp knife, carefully cut the spaghetti squash in half. With a spoon, scoop out the seeds and discard. Alternatively, set aside and roast squash seeds for a healthy snack. Brush with a drizzle of olive oil and sprinkle with salt and pepper.

Step 3: Cook spaghetti squash in the Instant Pot

Instant Pot Spaghetti SquashJenna Urben for Taste of Home

Transfer squash to the Instant Pot, close the lid and make sure the vent is turned to Sealed. Manually cook on high pressure for 8 minutes. Once the squash is done cooking, manually quick release the pressure by toggling the valve to Vent. Watch out for the spray of the steam!

Remove the squash from the Instant Pot and use a fork to fluff up the strands of spaghetti squash noodles. If you like this, you must check out our list of low-carb spaghetti squash recipes.

How to Serve Instant Pot Spaghetti Squash

Cooked Spaghetti Squash Jenna Urben for Taste of Home

Spaghetti squash is surprisingly filling. It can be served as a side dish, appetizer or even an entree depending on what you’re in the mood for. Serve with store-bought pasta sauce, bake a squash casserole or put a spin on classic pasta dishes by using cooked spaghetti squash instead.

Tips for Making Instant Pot Spaghetti Squash

Spaghetti Squash Boat Jenna Urben for Taste of Home

How long do you cook spaghetti squash in an Instant Pot?

Instant Pot spaghetti squash cooks in just 8 minutes, plus the time it takes to come to pressure, which is usually an additional 10 minutes. From start to finish, cooking spaghetti squash in a pressure cooker takes just under 20 minutes.

Can you cook a whole spaghetti squash in the Instant Pot?

Yes! Be sure to pierce the spaghetti squash with a knife or fork to vent, then follow the standard instructions by placing it on the trivet with 1 cup of water and cooking on high pressure for 15 minutes. Allow the pressure to naturally release for 10 minutes before manually turning the pressure release valve.

What should I do if my squash is undercooked?

If you slice into your squash and realize it’s not fully cooked, continue to cut the squash open and remove the seeds. Place each half, one at a time, in a microwave-safe bowl along with a touch of water. Microwave until fork-tender, about an additional 2-3 minutes for each half.

What happens if I overcook spaghetti squash?

Overcooked squash has a spongy, mushy texture, rather than the crisp-tender bite of a properly cooked squash.

If you overcook the spaghetti squash, place the squash halves cut-side down on a clean kitchen towel or paper towel. Let sit for at least 5 minutes to help remove the excess liquid. This trick will help improve the texture and taste!

Can I store leftover spaghetti squash?

Absolutely. Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

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Jenna Urben
Jenna is a recipe developer, food writer and content creator based in Texas. She is Taste of Home’s go-to writer for allergy-friendly and vegan recipes that don’t sacrifice flavor or texture, such as coconut cream, vegan chicken nuggets and kale pesto. As someone with food intolerances herself, Jenna knows first-hand the challenges of cooking in a dairy- and egg-free kitchen. Her food blog, The Urben Life, features hundreds of allergy-friendly recipes that the whole family can enjoy and has been spotlighted by Parade, TODAY Food and Stylecaster.