Name: Spaghetti Squash (Instant Pot, Microwave & Oven)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4.5 pounds spaghetti squash

Spaghetti Squash (Instant Pot, Microwave & Oven)

Spaghetti Squash (Instant Pot, Microwave & Oven) cover

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Spaghetti Squash (Instant Pot, Microwave & Oven)

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Ingredients

Warning0 allergens identified

Spaghetti Squash (Instant Pot, Microwave & Oven)

4 ½ pounds spaghetti squashhalved and seeds removed

Instructions

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Instructions

Place the trivet in the bottom of the Instant Pot. Pour 1 cup of water into the pot and place the spaghetti squash halves on top of the trivet. Secure the lid and close the venting valve.

Cook at High Pressure for 7 minutes, then quick release the pressure. Remove the lid when safe to do so, and remove the spaghetti squash when cool enough to handle.

Nutrition

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Tips & Tricks (5)

Pierce Before Cooking 🔪
Always pierce the spaghetti squash several times with a fork or knife before cooking to prevent steam buildup and potential bursting, ensuring safe and even cooking.
Cut in Half for Speed ⚡
Halve the squash lengthwise and remove seeds before cooking to reduce cooking time by 30-40% and make stranding the flesh significantly easier and more efficient.
Instant Pot Perfect Timing ⏱️
Use 1 cup water on high pressure for 8 minutes (whole squash) or 5 minutes (halved) for optimal tenderness—overcooking makes strands mushy, while undercooking leaves them tough.
Strain While Hot 🔥
Release excess moisture by letting cooked squash cool slightly, then gently press with a colander while still warm to prevent soggy noodles and improve sauce adhesion.
Season the Strands 🧂
Season the raw squash flesh with salt and a light drizzle of olive oil before cooking so flavors penetrate throughout, rather than seasoning only after cooking.