Set your timer! This Instant Pot recipe cooks up an entire spaghetti squash to tender perfection in just 15 minutes.

With its delicate strands of angel hair noodles, it’s no wonder the spaghetti squash is a popular pasta alternative. It’s crunchy, sweet, and compliments both savory and sweet flavors. While it can be a hassle to slice a large spaghetti squash in half to roast for nearly an hour, this easy Instant Pot recipe steams the entire squash for an easy-to-cook method that’s ready in under 20 minutes.

Try tossing the finished noodles in a fresh pesto or creamy casserole for a hearty meal, or mix with your favorite Paleo sauce and meatballs for an easy twist on Italian night. However you choose to prepare them, you can feel good serving these gluten-free noodles to your family. Spaghetti squash contains lots of potassium, folate, and beta-carotene to help lower blood sugar and boost cardiovascular health.

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To cook the squash, place it whole on a trivet in your Instant Pot and add two cups of water. Tip: Be sure to choose a squash that is small enough to fit inside your Instant Pot! Secure the lid, close the vent valve, and manually set on high pressure for 15 minutes.

Once the timer goes off, allow the pressure to escape and turn the vent valve to release any additional pressure before unlocking the lid. Carefully remove the squash using tongs and transfer to a cutting board to slice it in half and remove the seeds. You can save the seeds to roast later with sea salt and spices for a crunchy, zinc-filled snack. Use a fork to scoop out the spaghetti-like strands, and serve hot with your favorite sauce!

Jennafer Ashley

How to Make Instant Pot Spaghetti Squash

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Total time:20 mins

Cook Time:15 mins 15 minutes

Prep Time: 5 mins 5 minutes

Serves:2

How to Make Instant Pot Spaghetti Squash

Recipe by: Jennafer Ashley

Set your timer! This Instant Pot recipe cooks up an entire spaghetti squash to tender perfection in just 15 minutes.

Tools

• Instant Pot
• Tongs
• Chef’s knife

Ingredients

• 1 medium spaghetti squash
• 2 cups water

Instructions

• Place a whole spaghetti squash on the trivet inside the Instant Pot. Pour in the water, lock the lid, and secure vent valve to close.
• Manually set to 15 minutes at high pressure.
• Once the timer goes off, allow pressure to release. Then, turn the vent valve to release any additional pressure before unlocking the lid.
• Carefully remove the squash using tongs. Slice in half and remove the seeds.
• Use a fork to scoop out the spaghetti strands, and serve hot.

Tip: Store leftovers in the refrigerator for up to five days.

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