Spaghetti Squash in an Instant Pot

Easy 7 minute Instant Pot spaghetti squash is so simple, you'll never make it any other way! Add our garlic parmesan sauce for a delicious and tasty low carb side dish.

Instant Pot spaghetti squash turns out perfect every time!

If you want your spaghetti squash to turn out tender and perfect every time, you'll want to make it in your pressure cooker. We love this hands off method that doesn't heat up the kitchen and it frees up valuable stove space.

We love to make this as a low carb pasta alternative whether you're serving this as a side dish, topping it with spaghetti sauce and meatballs, or making our garlic parm sauce and adding sliced roasted chicken breast on top.

With only 5.5 net carbs per 1 cup serving, spaghetti squash an Instant Pot is a great low carb, gluten free, and keto friendly option.

What you'll need

We're showing you how to make basic squash in your pressure cooker and how to make an easy garlic parm sauce too!

• 3 lb spaghetti squash - try to get one around 3 lbs since that's how the recipe is written. A larger squash could take longer to cook.
• 1 cup water - or use another type of liquid like broth or even juice

Garlic Parmesan Sauce

• butter
• sea salt
• ground black pepper
• garlic cloves, minced - fresh garlic, jar garlic, or the frozen Dourot cubes
• chicken broth - you can use vegetable broth for a vegetarian version
• shredded parmesan cheese - freshly shredded is always best!
• garnish-fresh parsley

How to make spaghetti squash in a Instant Pot

1. Prep the spaghetti squash by washing the outside, drying it with a paper towel,  and then cutting it in half lengthwise. Remove the seeds.
2. Add 1 cup of water to the bottom of the pressure cooker and insert the steamer rack trivet.
3. Place the spaghetti squash halves on top of the instant pot trivet facing DOWN in the pot. They won't both fit perfectly and we needed to place one spaghetti squash half on its side to fit. If the squash faces up it fills with liquid and gets soggy.
4. Pressure cook the spaghetti squash on high for 7 minutes.
5. Do a quick release of the pressure.
6. Remove lid, squash, and trivet from the pot. Use a fork to shred the spaghetti squash and then serve with butter (or olive oil), salt and pepper. squash in either a bowl or you can serve it in the shell of the squash for an extra fancy presentation.

This is also delicious with our garlic parmesan sauce, a simple alfredo sauce, marinara sauce, or our 5 minute pesto!

Garlic Parmesan Sauce

• Over medium heat, melt the butter in the pot. Add the garlic and stir for 1 minute until fragrant. Add the salt, pepper, and chicken broth and combine.
• In a small bowl combine the spaghetti squash, garlic broth mixture and the parmesan cheese.
• Toss with two forks to combine.
• Garnish with fresh parmesan cheese and the fresh parsley.

More squash recipes

• Roasted carnival squash
• Baked butternut squash in the oven
• Air fryer spaghetti squash
• Maple roasted butternut squash and Brussels sprouts

Recipe

Pressure Cooker Spaghetti Squash

WholeLottaYum

Make our easy tender pressure cooker spaghetti sauce for dinner. It's especially delicious with the garlic parmesan sauce on the side!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Instant Pot

Cuisine American

Servings 8

Equipment

• Instant Pot Duo Evo Plus 9-in-1 Electric Pressure Cooker

Ingredients

  

1x2x3x

• 3 lb spaghetti squash
• 1 cup water

Garlic Parmesan Sauce

• 3 tablespoon salted butter
• ½ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 3 garlic cloves minced
• ½ cup chicken broth or vegetable broth
• ¾ cup shredded parmesan cheese
• garnish-fresh parsley optional

Instructions

 

• Prep the spaghetti squash by washing the outside, drying it with a paper towel,  and then cutting it in half lengthwise. Remove the seeds.
• Add 1 cup of water to the bottom of the pressure cooker and insert the steamer rack trivet.
• Place the spaghetti squash halves on top of the instant pot trivet with the squash facing down. They won't both fit perfectly and we needed to place one spaghetti squash half on its side to fit. 
• Pressure cook the spaghetti squash on high for 7 minutes, and then do a Quick Release of the remaining pressure.
• Remove lid, squash, and trivet from the pot. Drain any moisture that collected inside the squash. Discard the water in the pot and remove the trivet.
• Use a fork to shred the instant pot spaghetti squash into long strands and then serve with butter (or olive oil), salt and pepper or try it with our garlic parm sauce. Serve the pressure cooker spaghetti squash in either a bowl or in the squash shell.

Garlic Parmesan Sauce

• 
  Over medium heat, melt the butter in the pot. Add the garlic and stir for 1 minute until fragrant. Add the salt, pepper, and chicken broth and combine.
• In a small bowl combine the spaghetti squash, garlic broth mixture and the parmesan cheese.
• Toss with two forks to combine.
• Garnish with fresh parmesan cheese and the fresh parsley.

Video

Notes

• Skip all the sauces if you just need a basic spaghetti squash pressure cooker recipe.
• Serve with alfredo sauce, marinara sauce, garlic parm sauce, or just with butter, salt and pepper.
• Cutting the squash in half lengthwise will give you short spaghetti squash strands, if you cut it in half across the width, it'll give you longer strands.
• To cook the squash al dente reduce the cook time to 4-5 minutes.
• To cook the spaghetti squash whole, put the entire squash in the pressure cooker for 10 minutes and do a Natural Release. Remove the seeds after it's cooked with a cookie scoop or ice cream scoop.

Keyword halved, parmesan, pressure cooker spaghetti squash, with garlic and parmesan

Tried this recipe?Let us know how it was!