Spaghetti Squash (Instant Pot/Pressure Cooker)- Spaghetti squash is such a great healthy low-carb pasta alternative and cooking it in the Instant Pot is super SIMPLE. Directions included for cooking spaghetti squash whole as well as cut in half. {low-carb, gluten-free, Keto, Paleo, Vegan}
What size Spaghetti Squash should you cook in the Instant Pot? and How much water do you need ?
You'll need 1 spaghetti squash about 2 ½ - 3lbs. and 1 cup of water.
How to Cook Spaghetti Squash in the Instant Pot
There are a few options on how to cook a spaghetti squash in an Instant Pot. You can opt to either 1). Cut the spaghetti squash in half (lengthwise or crosswise-more on which is preferable in just a moment) or 2). Cook the spaghetti squash whole.
Should you cut the squash before cooking? Here are a few reasons to consider when determining which method best meets your needs:
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Cutting the Spaghetti Squash in Half:
- Pro: Quick cooking time (7 minutes for a cut squash vs. 15 minutes for whole squash)
- Pro: Very easy to separate and scoop seeds from the squash
- Con: Cutting through the thick skin of the spaghetti squash can be difficult.
Cooking Time: 7 Minutes ( Manual/Pressure Cook, on High Pressure with a Quick Pressure Release at the end of the cooking cycle)
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Cooking a Whole Spaghetti Squash
- Pro: Cutting through cooked squash is significantly easier than uncooked squash
- Pro: No prep time. Simply poke a few holes in the spaghetti squash ( for the steam to vent) and place in the Instant Pot.
- Con: Cutting HOT squash requires a bit more care (have pot holders handy). The skin of the squash will be much more tender which makes cutting lengthwise halves to use for "boats" or "bowls" more difficult.
- Con: The seeds are slightly more difficult to remove from the soft squash vs. firm squash. I feel like the seeds get stuck in the "good" parts and I end up scooping up more of the edible part of the squash when trying to remove the seeds.
Cooking Time: 15 Minutes ( Manual/Pressure Cook, on High Pressure with a Quick Pressure Release at the end of the cooking cycle)
If you've determined cutting the squash will be the best method for you, here are a few things to consider on how to cut the squash ( lengthwise or crosswise)
Should you cut the Spaghetti Squash in half lengthwise or crosswise?
Well, that really depends on how you want to use the spaghetti squash. I know, vague answer so let me elaborate.
Do you want to use the spaghetti squash as part of your dinner presentation?
Lengthwise (cut from end to end) - is great for creating spaghetti squash “bowls” or “boats” where the squash itself becomes the serving vessel.
Do you want the longest, most slurp worthy spaghetti like noodles?
Crosswise –(cut through the middle of the squash, “the waist”)- for longer spaghetti like strands . The strands run in concentric circles (circles that have a common center) around the core of the squash so cutting the squash in the middle will allow you to have longer “noodles”.
Pro Tip: For best results run your fork around the perimeter of the squash, where the squash meets the skin rather than raking your fork through the middle of the squash.
If you're opting to cook the Spaghetti Squash whole, the above info would also be applicable to how you decide to cut the cooked whole squash. Keep in mind that the cooked whole squash will yield soft flesh. Cutting either crosswise or lengthwise will work, however, if cutting lengthwise creating "boats" to serve spaghetti squash in may be more difficult.
How to Serve Spaghetti Squash:
Spaghetti squash is a great low-carb, Vegan, gluten-free , Keto and Paleo alternative to traditional pasta. Here are a few of my favorite ways to enjoy spaghetti squash.
- Spaghetti Squash Carbonara ( a recipe from our sister site Simple Healthy Kitchen)
- Use the spaghetti squash as your serving bowl (pictured above) and top with your favorite marinara/spaghetti sauce, fresh basil and Parmesan cheese
- Olive oil and Parmesan Cheese- just a splash of olive oil, grated Parmesan Cheese ( use Vegan Parm for Vegan option) , and salt & pepper.
- Pesto & Tomatoes- mix prepared pesto with spaghetti squash noodles and top with sliced cherry tomatoes, chopped fresh basil and toasted pine nuts.
Recipe Tips:
How to pick the perfect Spaghetti Squash - look for a squash that has a dry, firm outer texture (no cracks or soft spots) and that is pale yellow in color ( no green/unripe spots). The spaghetti squash should feel heavy for it's size and have a dry rounded stem. The stem helps protect bacteria from getting into the squash so avoid any that don't have the stem intact. Also avoid any that appear to be shiny as this could mean they were picked too early or are coated with wax (eeks!).
How to store cooked Spaghetti Squash - cooked spaghetti squash can be stored in an airtight container in the refrigerator for 3-4 days, and can be reheated in a saucepan on the stove-top or microwaved. Keep in mind that spaghetti squash strands may release liquid (they have a high water content) so you may need to pour off any excess liquid prior to reheating.
Instant Pot Spaghetti Squash
Ingredients
- 1 whole spaghetti squash approx 2 ½- 3 lbs.
- 1 cup water
Instructions
How to Cook Spaghetti Squash (Squash Cut in Half)
- Pour 1 cup water in the Instant Pot and place trivet (or steamer basket) in the pot.
- Cut the spaghetti squash in half (lengthwise or crosswise). Scoop out the seeds and discard. Place the squash halves, cut side up, on the trivet in pot.
- Secure the lid, set the pressure release valve to SEALING. Select the MANUAL/PRESSURE COOK setting, high pressure, and set time to 7 minutes. After the cooking cycle is complete do a QUICK PRESSURE RELEASE.
- Remove the lid and test the squash for doneness, by using the tines of the fork. You should be able to easily run the fork over the flesh to separate the strands. If squash is not cooked through, repeat the above cooking instructions for 1-2 minutes and quick release.
- Carefully remove the squash from the Instant Pot. When squash is cool enough to handle, use a fork to separate the cooked strands to form “spaghetti”. Use the squash in your favorite recipe.
How to Cook Spaghetti Squash (Whole Squash)
- Pour 1 cup water in the Instant Pot and place trivet (or steamer basket) in the pot.
- Use a paring knife to pierce the squash all over, making about 12 (½-inch) slits/vents for the steam to penetrate the squash's skin. Place the squash on the trivet/steamer basket in the Instant Pot.
- Secure the lid, set the pressure release valve to SEALING. Select the MANUAL/PRESSURE COOK setting, high pressure, and set time to 15 minutes. After the cooking cycle is complete do a QUICK PRESSURE RELEASE.
- Remove the lid and test the squash for doneness by using a knife and testing to see if you can easily cut into skin. If squash is not cooked through, repeat the above cooking instructions for 1-2 minutes and quick release.
- Carefully remove the squash from the Instant Pot using oven mitts or long tongs. When squash is cool enough to handle, use a knife to cut squash in half (lengthwise or crosswise). Separate the cooked strands to form “spaghetti”. Use the squash in your favorite recipe.
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