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

Instant Pot Spaghetti Squash

This Instant Pot Spaghetti Squash is a healthy low carb alternative to pasta! Pressure Cooking is perfect for your busy weeknights.
Course Main
Cuisine American, Gluten Free, Healthy
Keyword Instant Pot Spaghetti Squash
Prep Time 5 minutes
Cook Time 7 minutes
Tip to come to pressure (aprox) 10 minutes
Total Time 22 minutes
Servings 4
Calories 78kcal
Author Wendy Polisi


  • 1 spaghetti squash
  • 1 cup vegetable broth


  • 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!


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!


Calories: 78kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 276mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg