20 minutes flat means from the moment you cut your spaghetti squash in half until the moment your squash is done cooking. The instant pot often takes 10 minute to reach pressure and begin the programmed cooking time. Not all recipes factor in the time it takes for the Instant Pot to come up to pressure, and/or release pressure. This is a quick release recipe, meaning you will be able to open your instant pot about a minute after your cooking program has finished. Assume 10 minutes for the Instant Pot to warm up to pressure, another 5 to 7 minutes for cooking based on desired preference, and another minute for the quick pressure release. Now you can cook a spaghetti squash last minute for dinner, without even having to turn on your oven!
What you need:
- Instant Pot pressure cooker
- Steamer basket
- 1 medium to large spaghetti squash
- 1 cup of water
- Ice cream scoop or a large spoon
How you make it:
- Cut your spaghetti squash in half down the middle, carefully.
- Use an ice cream scoop to clean the seeds from your squash.
- Place the steamer basket, cup of water, and spaghetti squash halves into your Instant Pot.
- Set to Manual for 5 to 7 minutes. 5 minutes for firmer “spaghetti”, using 6 to 7 minutes if you like it cooked softer.
- Instantly release your pressure as soon as the cooking cycle has ended.
- Carefully remove your squash with tongs as soon as the pot is cool enough.
- Use a large fork to pull the spaghetti squash strands out into a bowl.
Based on 61 Review(s)
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Passive Time | 10 Minutes |
| Servings |
servings
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- 1 large spaghetti squash cut in half widthwise
- 1 cup water
Ingredients
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- Cut your spaghetti squash in half widthwise, or think around the equator rather than the long way.
- Use an ice cream scoop to clean out the seeds from each of the squash halves.
- Place the steamer basket, cup of water, and spaghetti squash halves into your Instant Pot.
- Set to Manual for 5 to 7 minutes. 5 minutes for firmer "spaghetti", using 6 to 7 minutes if you like it cooked softer.
- Instantly release your pressure as soon as the cooking cycle has ended.
- Carefully remove your squash with tongs as soon as the pot is cool enough.
- Use a large fork to pull the spaghetti squash strands out into a bowl.
Comments 3
Hey, you don’t have to take out the seeds! They can be removed after the steaming, and then just squirt the seeds out of the seed casing.
Best way I’ve found to cook spaghetti squash!
This turned out perfect! I set the pressure cooker timer for 6 minutes. This was my 1st time using the Instant Pot. Thank you for sharing the recipe! I’m going to add this to pulled buffalo chicken on top.