How to Cook Spaghetti Squash Halves in the Instant Pot

Close up photo of Instant Pot Spaghetti Squash on a fork, garnished with hot peppers and parsley with a lemon.

How to Cook Spaghetti Squash Halves in the Instant Pot

Learn how to cut and cook spaghetti squash halves quickly in the Instant Pot! This gluten-free alternative to traditional pasta is perfect if you’re eating gluten-free, or following a Paleo or keto diet. With the help of a pressure cooker, thisrecipe is ready in 20 minutes, and ideal for busy weeknights when time is tight!

Course Main

Cuisine American, Gluten Free, Healthy

Keyword Instant Pot Spaghetti Squash

Prep Time 5

Cook Time 7

Time to come to pressure (approx) 10

Total Time 22

Servings

Calories 78kcal

Author Wendy Polisi

Ingredients

1 spaghetti squash
1 cup vegetable broth

US Customary - Metric

Instructions

Slice the spaghetti squash in half and scoop the seeds out.
Place the trivet in the bottom of the Instant Pot.
Add the broth to the bottom of the instant pot and then arrange the squash halves on top of it. Secure the lid, making sure the vent is set to seal. Set the timer to 7 minutes and the pressure to high.
When the timer goes off, carefully release the pressure using the release valve. (Careful; I use a cooking mitt when doing this.) Test the spaghetti squash for doneness. Shred the spaghetti squash with forks, being careful not to burn yourself!

Notes

Serving Suggestions for Spaghetti Squash in the Instant Pot

You can serve this dish as a side with a little salt, pepper, garlic powder and butter. (For a vegan option, Miyoko's butter rocks. I use it all the time. For traditional butter, I use Kerrygold.)
Toss with a Simple Peanut Sauce and top with cilantro, mint, and peanuts.
Use as a base for a bowl in place of a grain.
Use as a base for most any recipe that calls for pasta.
Saute' ground beef in a skillet and stir in Marinara. Serve over spaghetti squash for a quick and easy dinner!

Nutrition