Easy Instant Pot Spaghetti Squash Recipe - The Kitchens Aid - The Kitchens Aid

Easy Instant Pot Spaghetti Squash Recipe

Hey there, friend! Spaghetti squash is one of my all-time favorite kitchen chameleons—it’s hearty, healthy, and oh-so-versatile. But what makes it really shine? Using an Instant Pot! You’ll save time, avoid the oven heat, and still get those perfect, noodle-like strands that are just begging to be topped with your favorite sauce.

If quick, fuss-free vegetable magic is calling your name, keep reading. This recipe is proof that healthy and delicious can go hand in hand.

🌟 Why You’ll Love This Recipe

  • Time-saving: Say goodbye to an hour-long bake—this cooks in just minutes!
  • Hands-off cooking: Let the Instant Pot do its thing while you prep your favorite toppings.
  • Versatility: From marinara to pesto to garlic butter, spaghetti squash is the ultimate blank canvas.
  • Healthy comfort food: Low-carb, gluten-free, and packed with nutrients? Yes, please!

🛒 Ingredients Breakdown

  • 1 medium spaghetti squash: Look for one that’s firm, unblemished, and feels heavy for its size. About 2–3 lbs. is perfect for a family dinner.
  • 1 cup water: This is essential for creating the steam in your Instant Pot.

Pro Tips:

  • For added flavor, you can use broth instead of water for steaming—it gives the squash a subtle savory boost!
  • If you’re feeding a crowd, cook multiple squashes in batches or opt for a smaller squash if cooking for one or two people.

📸 Step-by-Step Instructions

Instant Pot Spaghetti Squash
  1. Prep the squash: Cut the spaghetti squash in half lengthwise (or widthwise for longer strands). Use a spoon to scoop out the seeds and stringy pulp in the center. Don’t worry if the cutting feels tricky—not all squashes cut smoothly!
  2. Add water to the Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot and set the metal trivet inside.
  3. Position the squash: Place the squash halves cut-side up on the trivet. If only one fits comfortably, cook in two batches.
  4. Pressure cook: Secure the lid, move the valve to “Sealing,” and set the Instant Pot to Manual or High Pressure for 7 minutes. For softer strands, increase to 8–9 minutes.
  5. Quick release: When the cooking time is up, do a quick release by carefully moving the valve to “Venting.” Steam will escape rapidly, so use a towel or utensil to protect your hand.
  6. Fluff and serve: Once the pressure has released, use tongs to remove the squash carefully (it’ll be hot!). Use a fork to scrape out the strands and fluff them into noodle-like goodness.

🍴 Chef’s Tips and Tricks

  • Short on time? You can prep the squash the night before and store it in the fridge. This way, you can pop it into the Instant Pot in seconds!
  • Add some seasoning: Brush the squash with olive oil and sprinkle it with salt, pepper, or garlic powder before cooking for even more flavor.
  • Overcooked it? Don’t fret! Use your squash in a mash or creamy soup instead.

✨ Recipe Variations and Serving Suggestions

Spaghetti squash on its own is delightful, but why not jazz it up? Here are some ideas:

  • For pasta night: Toss with marinara, fresh basil, and a sprinkle of Parmesan.
  • For a luxurious twist: Drizzle with garlic butter and top with sautéed shrimp.
  • For a veggie-packed meal: Add roasted veggies and a spoonful of pesto for a vibrant bowl of deliciousness.

❓ FAQs

  • Can I freeze cooked spaghetti squash? Absolutely! Let the strands cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge and reheat gently.
  • How long will it keep? Cooked spaghetti squash can be stored in the fridge for 4–5 days in an airtight container. Perfect for meal prep!
  • Do I need to peel it? Nope! The peel acts like a built-in bowl. Just scoop out the strands and discard the skin when you’re done.

🎉 Instant Pot Spaghetti Squash

Servings: 2–4 | Prep Time: 5 minutes | Cook Time: 7 minutes | Total Time: 12 minutes

Ingredients:

  • 1 medium spaghetti squash (2–3 lbs.)
  • 1 cup water

Instructions:

  1. Cut spaghetti squash in half and remove seeds.
  2. Pour water into Instant Pot, set trivet, and position squash halves on top.
  3. Cook on High Pressure for 7 minutes; perform a quick release.
  4. Use a fork to scrape out strands and serve immediately.

And there you have it—perfect Instant Pot spaghetti squash that’s ready to steal the show. I hope you feel inspired to give this one a try! If you do, let me know in the comments below or tag me on social media with #TheKitchensAid so I can see your delicious creations. Happy cooking!

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