Hey there! If you’re anything like me, you’ve eyed spaghetti squash at the grocery store and wondered, “What’s the easiest way to cook this?” Well, let me introduce you to your new best friend: the Instant Pot. This method is a game-changer—it’s fast, mess-free, and delivers perfectly tender spaghetti squash every time!
If you’ve been searching for a simple, fail-proof way to cook spaghetti squash that’s ready in a snap, you’re in for a treat. Let’s get into it!
Why You’ll Love This Recipe
- Quick & Easy: The Instant Pot takes all the guesswork (and oven time!) out of the process.
- Healthy: Spaghetti squash is your low-carb, gluten-free alternative to pasta, and it’s packed with nutrients.
- Versatile: Whether you’re topping it with marinara, Alfredo, or a simple garlic butter, spaghetti squash is a blank canvas for so many dishes!
Ingredients Breakdown
- Spaghetti Squash: Choose one that’s firm with no soft spots—about 2–3 pounds is ideal for the Instant Pot.
- Water: Just 1 cup, essential for creating steam in the Instant Pot.
- Optional Additions: A pinch of salt or a drizzle of olive oil for serving, if desired.
Pro Tip: If you’re having a hard time slicing the squash in half, microwave it whole for 1–2 minutes to soften the skin slightly. Just don’t forget to let it cool before cutting!
Step-by-Step Instructions
- Prep the Squash: Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds using a spoon.
- Add Water to the Instant Pot: Pour 1 cup of water into the bottom of the pot. Place the metal trivet inside.
- Place the Squash: Arrange the squash halves on the trivet, cut side up. If they don’t fit side-by-side, you can stack them slightly.
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 7 minutes.
- Quick Release: Once the timer beeps, carefully perform a quick release of the pressure. Use a towel or wooden spoon to avoid the steam.
- Fluff and Serve: Use a fork to scrape the squash flesh into spaghetti-like strands. Serve immediately or store for later use!
Chef’s Tips and Tricks
- Want Firmer Squash? Reduce the cooking time to 5 minutes for slightly firmer strands.
- Batch Cooking: Cook multiple squashes and freeze the strands for quick meals later in the week!
- Season After Cooking: While it’s tempting, wait to add seasonings like salt until after the squash is cooked to prevent it from releasing too much water.
Recipe Variations and Serving Suggestions
- Herbed Butter: Toss the cooked strands with melted butter, garlic, and fresh parsley for a simple yet flavorful side dish.
- Spaghetti Night: Top with marinara sauce, meatballs, or a sprinkle of Parmesan for a pasta-inspired dinner!
- Bake It Up: Once cooked, transfer the spaghetti squash strands back into the shells, top with cheese and your favorite toppings, and broil for 2–3 minutes for a bubbly finish.
FAQs
- How do I store cooked spaghetti squash? Store cooked strands in an airtight container in the fridge for up to 5 days.
- Can I freeze it? Absolutely! Portion the strands into freezer bags, remove as much air as possible, and freeze for up to 3 months.
- Can I use this method for other squash? Yes! This method works great for other small squashes like acorn or delicata squash; just adjust the cooking time as needed.
Instant Pot Spaghetti Squash Recipe Card
Servings: 4 | Prep Time: 5 minutes | Cook Time: 7 minutes
Ingredients:
- 1 spaghetti squash (about 2–3 pounds)
- 1 cup water
- Optional: salt, olive oil
Instructions:
- Cut the squash in half lengthwise and scoop out the seeds.
- Add 1 cup of water to the Instant Pot and place the trivet inside.
- Place the squash halves on the trivet, cut side up.
- Cook on high pressure for 7 minutes, then perform a quick release.
- Scrape the flesh into strands using a fork. Season and serve as desired!
I’d love to hear how your Instant Pot spaghetti squash turned out! Feel free to leave a comment below or share your creation on social media with #TheKitchensAid. Happy cooking!
