How to Make Spaghetti Squash in an Instant Pot

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The Instant Pot is the easiest, quickest way to cook spaghetti squash. All you need is a squash and water to make this swap for a lower-carb meal!

a horizontal shot of a bowl of spaghetti squash, garnished with parsley and sprinkled with salt and peper

❤️ Why You’ll Love This Recipe: This simple recipe makes it effortless to cook a delicious, sweet squash with no mess.

We’ve tried every way to cook spaghetti squash, and using the Instant Pot / pressure cooker is by far our favorite for speed and simplicity. 

If you’re looking for more fast and easy Instant Pot vegetable dishes, try our Instant Pot / Pressure Cooker Corn on the Cob and Instant Pot Carrots with a Maple-Butter Glaze.

Update: We love making Instant Pot spaghetti squash, so we’ve updated this post with new step-by-step photos and tips to make this recipe even easier. 


You really only need one ingredient for this recipe: spaghetti squash. (Plus the water to steam it with.) I recommend choosing a squash that’s on the small to medium side, so it will fit inside the pressure cooking pot. 

an overhead shot of a yellow oblong spaghetti squash on a wooden cutting board with a silver knife and a neutral linen towel

How to Make Spaghetti Squash in an Instant Pot

This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

an overhead shot showing the top of the spaghetti squash sliced off to make a solid flat edge for cutting

Step 1: Start by preparing your squash. First, cut off the stem end. 

an overhead shot showing the spaghetti squash sliced in half lengthwise, with the seeds cleaned out and removed

Step 2: Next, cut the squash in half lengthwise. Use a large spoon to scoop out and discard the seeds and inner membrane. 

an overhead shot looking into an Instant Pot filed with the two cleaned spaghetti squash halves, with the knife and the linen towel in the background

Step 3: Now add a cup of water to the pressure cooker pot. Place a trivet in the pot. Place the squash on the trivet, then lock the lid in place. Pressure cook on high for 8 minutes, then release the pressure with a quick pressure release. 

a side shot showing a hand holding the cooked spaghetti squash over a white bowl, with a fork scraping the "spaghetti" strands from the squash into the bowl

Step 4: When the valve drops, remove the lid and let the squash cool until it’s cool enough to handle. Then remove the squash from the pot and use a fork to scrape the strands of spaghetti from the skin. Enjoy!

an overhead shot of a shallow bowl filled with spaghetti squash "noodles", along with a fork and a bowl of parsley garnish, with salt and pepper shakers in the background

Important Tips for Making Spaghetti Squash

When you’re prepping the squash to put in the pot, it’s important to use a very sharp knife. These squashes can have a thick skin, so be careful when cutting!

Also, don’t forget to add the water to the pressure cooking pot. This creates steam to cook the squash. Without it, you may get a burn notice. 

a straight-on shot of a fork with spaghetti squash noodles twirled around it, with a bowl of prepared spaghetti squash in the background

Frequently Asked Questions about Spaghetti Squash in an Instant Pot

How should I serve cooked spaghetti squash?

You can serve the squash as a side dish on its own, seasoned with salt, pepper and butter. Or use it to replace pasta with any of your favorite sauces, such as this quick Marinara Sauce in our Penne recipe. (Just cook over 1 cup water and follow the pot-in-pot directions as written.)

Here’s a great recipe for Baked Spaghetti Squash with Garlic and Butter. Or, try delicious cheesy Spaghetti Squash Parmesan from How Sweet Eats.

Can I freeze cooked spaghetti squash?

Yes, you can freeze fully cooled squash in a freezer-safe container for up to six months. Defrost in your Instant Pot or in the fridge overnight, then reheat in the microwave. 

How should I store cooked spaghetti squash?

Store cooled squash in an airtight container in the fridge for up to four days. 

I want to make this, but I haven’t gotten a pressure cooker yet. What do you recommend?

Before I started cooking it in the pressure cooker, I followed my Baked Spaghetti Squash recipe from Barbara Bakes.

a vertical shot of a white bowl of spaghetti squash, sitting on a rimmed white plate with a fork in the front and an Instant Pot and salt and pepper shakers in the background

More Instant Pot Vegetable Recipes

Try these other healthy vegetarian Instant Pot recipes next:

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a horizontal shot of a bowl of spaghetti squash, garnished with parsley and sprinkled with salt and peper

Instant Pot Spaghetti Squash

Yield: 4 cups
Cook Time: 8 minutes
Total Time: 8 minutes


  • 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.
  2. 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.
  3. When squash is cool enough to handle, use a fork to scrap the strands of “spaghetti” from the skin.


If you have trouble cutting your squash in half lengthwise, you can also cut it in half in the center, which is usually much easier.


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