This foolproof Instant Pot method yields perfectly cooked spaghetti squash in a fraction of the time needed to cook it in the oven. Cutting the squash crosswise actually makes for longer strands of squash, which is ideal when subbing the veggie in place of traditional spaghetti noodles. Top your speedy spaghetti squash with anything from pesto to shrimp scampi for an easy, nutritious dinner. 

Nicole McLaughlin
Recipe by Well Done


Read the full recipe after the video.

Recipe Summary test

10 mins
20 mins
Serves 2 (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Pour water in Instant Pot, and place a wire rack in pot.

  • Place squash rings on wire rack. Put top on Instant Pot, and close valve to the “sealing” position. Cook squash on the high pressure setting for 5 minutes. Carefully “quick-release” the steam. Uncover and transfer squash to a plate lined with a paper towel. Allow squash to cool 5 minutes.

  • Slice 1 side of squash pieces, and open rings to form long strips. Using a fork, carefully remove the long strands of spaghetti squash and enjoy!