Instant Pot Spaghetti Squash {gluten-free}

Ingredients

• 1 medium (about 907 g (2 pounds))spaghetti squash
• 240 ml (1 cup)water
• 1Instant Pot
• 1trivet for the Instant Pot

Instructions

1. 1

   Prepare the squash

   Cut the squash in half, then scoop out the seeds and membranes.

2. 2

   Add to pot

   Pour the water into the Instant Pot and set the trivet inside. Place the squash halves on the trivet.

3. 3

   Seal the lid

   Close the Instant Pot lid and turn the valve to the sealing position.

4. 4

   Cook under pressure

   Set the cooker to manual pressure for 7 minutes. When cooking is complete, release the pressure quickly.

5. 5

   Scoop and serve

   Take the squash out of the pot and scoop out the strands, or eat them directly from the squash skin.

What is spaghetti squash?

Spaghetti squash is a winter squash whose cooked flesh separates into long, noodle-like strands. It is popular in American home cooking as a base for pasta-style sauces and toppings.

This version uses pressure cooking to soften the squash without needing to roast it. The strands can be served in the shell or scooped onto a plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 299 calories, 6g protein, 66g carbs, 5g fat.

The squash supplies most of the carbohydrates, while this ingredient list contains no added oil or other concentrated fat source. For a more balanced plate, serve a portion with a protein-rich topping and extra vegetables.

Getting the squash ready

Halving: Cut the squash in half before cooking, then remove the seeds and the loose membranes from the centre. Work carefully, as the skin can be firm.

Setting up the Instant Pot

Water and trivet: The water creates the steam needed for pressure cooking, while the trivet keeps the squash above the water. Arrange the halves securely on top.

Pressure cooking and release

Timing: Cook at manual pressure for 7 minutes, then use a quick pressure release as directed. The stated 17-minute total may not include the time the cooker takes to come to pressure.

Checking the texture

Doneness: The flesh should be soft enough to separate into strands when scooped. If it is not tender enough for your preference, the recipe does not specify an additional cooking time, so check it before deciding whether to cook it further.

Serving ideas

Sauce: Top the strands with your favourite pasta sauce, as the squash has a mild flavour that pairs easily with a range of sauces.

Extras: Fresh vegetables or dairy-free cheese can turn it into a more substantial vegan-style dish. You can also serve the strands in the squash shell.

Recipe notes & tips

• Choose a squash that fits comfortably inside your Instant Pot.
• Scoop out the seeds and membranes before pressure cooking.
• Keep the squash on the trivet rather than placing it directly in the water.
• Make sure the valve is set to sealing before starting the pressure-cooking cycle.
• Release pressure quickly once the 7-minute cooking time is complete.
• Add your sauce and toppings after separating the cooked squash into strands.

Variations

• Tomato sauce: Spoon your favourite tomato-based pasta sauce over the strands.
• Fresh vegetables: Add chopped fresh vegetables for extra colour and crunch.
• Dairy-free cheese: Finish with dairy-free cheese for a vegan-style topping.
• Shell serving: Scoop out the strands and return them to the squash skin for serving.
• Herb topping: Add chopped fresh herbs with your chosen sauce.

Common mistakes to avoid

• Leaving in the seeds: Scoop out the seeds and membranes before cooking for clean strands.
• Skipping the trivet: Set the squash on the trivet so it sits above the water.
• Forgetting to seal: Turn the valve to the sealing position before setting the cooker.
• Using a slow release: Follow the method's quick pressure release once cooking is finished.
• Expecting instant pressure: Allow for the cooker to come to pressure, which may add time beyond the stated cooking duration.

How to store

Refrigerate leftover cooked squash in an airtight container and use within 3–4 days. Reheat until hot in the microwave or in a pan, adding sauce after reheating if preferred.

Frequently asked questions