Spaghetti Squash

Did you know you can cook spaghetti squash in the pressure cooker? It cooks quickly, and it’s softer and better tasting than cooked in a microwave.

Spaghetti squash is a great alternative to pasta. There are only 42 calories in 1 cup of cooked spaghetti squash, so it’s a perfect start to making a hearty, healthy meal that’s also low in calories.

I served the spaghetti squash Cincinnati Chili Mac style topped with a quick Black Bean Chili with Chicken Sausage. I’ll post that pressure cooker chili recipe soon.

Spaghetti Squash


  • 3 lb. spaghetti squash
  • 1 cup water


  1. Cut off the stem end of the squash, cut the squash in half and remove the seeds with a spoon. Add water to the pressure cooker pot. Place the spaghetti squash on a steamer basket or rack in the pot. Cook 8 minutes on high pressure. Use a quick pressure release.
  2. When squash is cool enough to handle, use a fork to scrap the strands of “spaghetti” from the skin.

More delicious ways to serve spaghetti squash:

Spaghetti Squash with Quick Pasta Sauce, Barbara Bakes
Spaghetti Squash Coconut Custard Pie, Barbara Bakes
Spaghetti Squash with Tomatoes and Basil, Steamy Kitchen
Spaghetti Squash with Swiss Chard, Dried Cranberries & Dijon Vinaigrette, Cookin’ Canuck
Twice-Baked Spaghetti Squash with Pesto and Parmesan, Kalyn’s Kitchen

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    Leave a Comment:

  1. michele becher says

    Barbara, love this website. Spaghetti squash: the strands of squash form around so if you cut it in half not length-wise, the strands can be started with fork but can be separated by hand. It is remarkable and quick.
    thanks for your site. If you choose to not cut the squash or can’t before pressure cooking, be sure to cut in rings after cooling.

    • Barbara Schieving says

      Thanks Michele – did you know that some spaghetti squash the strands grow around and some grow length-wise. Usually the ones available in my area the strands grow length-wise.

  2. V says

    Going to try this now! For those that have difficulty cutting the squash, I took my meat tenderizer, dish towel and a large santoku knife and used the tenderizer to hammer the knife through the squash (towel over the knife to protect it). Worked great, was super fast and a clean cut!

  3. Mary Kay Thompson says

    I knew there just had to be another pressure cooker user out there in the world that had figured out how to use it to cook spaghetti squash. I have an antique microwave so that was out. I don’t use a full-sized oven – only a GREAT toaster oven that is wonderful for most things but a little small to bake squash face down. So, it seemed reasonable that I should be able to use my great pressure cooker to do the job. Just plugged in the question and up you popped! Thank you so much for posting this great time-saving process. MUCH appreciated!

    • Barbara Schieving says

      Hi Mary Kay! So glad I could help :) I think you’ll love the way the spaghetti squash tastes cooked in the pressure cooker too.

  4. Iris says

    Thank you for the wonderful instructions on cooking the spaghetti squash. Tonight, I prepped the squash as you’ve detailed, and then I sautéed some spicy Italian sausage, red peppers, onions, serving it over a garlic Alfredo sauce. It was divine!

  5. Michael Reinfeldt says

    The spaghetti squash are just starting to get ripe in my garden, tonight I am pressure cooking the first one. Going to do a tomato garlic basil sauce inspired by Gennaro Contaldo to put over it.

  6. Michelle says

    I don’t have any insert that came with my pressure cooker. Will any kind of rack work? Is the key just to keep it up off the bottom?? Thank you!

  7. A. says

    LOVE pressure-cooking spaghetti squash — so quick. I actually toss the entire squash into the pressure cooker whole (on a trivet). Once it cools, it’s easy to cut in half and scoop out the seeds (to roast later).

    I hate trying to hack into a raw gourd — my hands aren’t strong enough. :)

      • a foodie says

        I tried the posted recipe for cooking spaghetti squash in a pressure cooker last night. It was so easy and tasty! The hardest part for me because of weak wrists is cutting the raw squash in two. Please share details about cooking it whole and then cutting — Do you pierce raw squash? How long to cook per pound? High or low pressure? Any other tips?

        Thank you!

        • Barbara Schieving says

          Hi Betty – I haven’t tried it, but in a Facebook pressure cooking group that I’m a member of Jill Nussinow posted this:

          you don’t need to puncture the squash. I just put it in with a cup of water.
          Spaghetti squash only take 4 to 8 minutes at pressure. So easy and no need to cut before hand.

          It can be hard to cut. ​I usually have my husband cut it. I prefer to cut it and remove the seeds because I think it’s easier to remove the seeds when it’s not hot. If I’m cutting it, I cut the top (stem end) and bottom a bit so I have a flat surface to cut on, before cutting it in half.

    • says

      I’m going to try it this way next time too! I thought about doing it but worried about it exploding in the p/c because actually one time we cooked one in the microwave and must not have poked holes in it good enough because it exploded and actually broke the seal to our microwave so we had to get a new one…but if it’s worked for you, then maybe I’ll be brave enough to try it…

      • says

        Made spaghetti squash this way last night for dinner. My husband wondered if I had added sugar to it – it was so sweet and delicious! Thanks for sharing a great technique.

        • says

          Oh and I didn’t remove the stem or the seeds – just washed it off, cut it in half and stuck it in the p/c. It’s actually easier to remove the seeds after they have cooked…

          • Barbara Schieving says

            Hi Heather – thanks for coming back and letting me know you tried it. Makes me want to make it again soon. What did you serve with it?

  8. says

    Oh, shucks! I threw out a spaghetti squash my sister gave to me (shhh!) just three days ago because I simply didn’t know what I was going to do with it! Had I known about this, however . . .

  9. says

    Oooh, Spaghetti Squash is one of my favorites. I didn’t know it tasted different microwaved (I don’t have microwave).

    When I came to the U.S. this summer I pressure cooked spaghetti squash and then sauteed it briefly in sage butter sauce. My husband, who was out of the kitchen during the whole operation, imagined me making and cooking home-made pasta with squash pulp- how did you get each noodle so perfect?!?

    Shhhhh! It’s our secret. ; )