If you want to enjoy a big bowl of spaghetti without all the carbs, treat yourself to Instant Pot spaghetti squash! These tender, vibrant, and oh-so nutritious spaghetti squash “noodles” are going to make eating right taste SO good.

A fork is twirling a bite of spaghetti squash.

Instant Pot Spaghetti Squash

This easy spaghetti squash recipe is sure to help with your pasta cravings! It can be hard to resist a bowl of delicious spaghetti… So don’t resist! Treat yourself to a healthy, tasty meal with this diet-friendly spaghetti squash.

Did you know that squash has huge amounts of calcium, iron, and vitamins C, A, and B?! Yeah, this definitely isn’t a dish you’ll feel bad about having seconds of. It’s got all those health benefits, and it’s still super filling and satisfying!

Besides being delicious and nutritious, I also love this recipe because of how easy it is to whip up. I mean, it starts with the two magic words – Instant Pot! The Instant Pot really does all the work and cooks the squash to perfection, every single time.

Once you follow my simple steps to creating the best spaghetti squash, you’ll discover your new favorite health-conscious dinner recipe. It’s easy, inexpensive, and truly mouthwatering.

Seeds have been scooped out of half a squash.

How to Make It

This recipe is SO easy and only calls for 3 ingredients! If you’re looking for a quick and budget friendly healthy dinner, you need to make spaghetti squash.

Even the kids will probably like this recipe. At the very least, they’ll have fun helping you shred the cooked squash!

Cut it. Using a large knife, carefully cut the spaghetti squash in half lengthwise through the stem end.

Scoop. Scoop out the seeds with a spoon and discard.

If you want to keep the seeds, they’re so delicious when roasted with a little sea salt!

Two seedless squash halves are placed in the Instant Pot.

Prepare the Instant Pot. Place the trivet or steamer basket in the bottom of the Instant Pot. Add the water to the bottom.

Add the squash. Arrange the squash halves on top of the trivet and replace the lid. Switch the steam release valve on the lid to the Sealing position.

Cook. Using the pressure cook or manual control button, set the Instant Pot to cook at high pressure for 7 minutes.

Release. Manually release the remaining steam by turning the steam release valve to Venting. When all of the steam has been released and the floating valve in the lid drops, you can remove the lid.

Shred. Drain any water that’s collected in your squash, then shred the spaghetti squash into strands using a fork.

Spaghetti squash is being shredded with a fork.

How should I serve spaghetti squash?

For a fresh, light dinner, drizzle the spaghetti squash with olive or avocado oil before sprinkling with some garlic powder and crushed red pepper.

If you want to make it saucy, try pouring on some homemade spaghetti sauce or homemade vodka sauce!

How long will it stay fresh?

Here’s the best thing ever about spaghetti squash – in an airtight container in the refrigerator, it’ll stay fresh for up to a week!

Because it stays deliciously fresh for so long, it’s perfect for meal prepping. Also, it reheats wonderfully in the microwave!

How do I roast the seeds?

If you’re a fan of roasted pumpkin seeds, you’ll love roasted spaghetti squash seeds, too! They’re just as easy to make, too.

Just toss them in some olive oil and your favorite seasonings, like salt, pepper, and cumin. Then, bake them at 300 degrees for about 15 minutes. After that, stir them around and bake for another 10.

This is a great healthy snack idea. Spaghetti squash seeds are rich in both protein and fiber!

A fork is holding up a bite of spaghetti squash in front of an Instant Pot.

There’s nothing not to love about this easy, healthy, and delicious spaghetti squash recipe. With summer just around the corner, this is the perfect light dinner for those hot nights!

Don’t have an Instant Pot? Make your spaghetti squash in the microwave like we did HERE!

Looking for more healthy recipes before bikini season? Here are some tasty ones!

Asian Style Zucchini Noodle Salad with Tofu

Grilled Watermelon Pizza with Blueberries, Parmesan and Arugula

Dragonfruit Smoothie Bowl

Parmesan Baked Cod with Lemon and Vegetables

For more easy dessert recipes, follow us on Instagram and Facebook.

A fork is twirling a bite of spaghetti squash.

Get the Recipe: Instant Pot Spaghetti Squash

Quick and easy Spaghetti Squash is cooked perfectly with the help of your Instant Pot or Pressure Cooker!
5 from 1 vote

Ingredients

  • 1 spaghetti squash
  • kosher salt and fresh ground pepper
  • 1 cup water

Equipment

  • Instant Pot

Instructions 

  • Using a large, sharp knife, carefully cut the spaghetti squash in half lengthwise through the stem end.
  • Scoop out the seeds with a spoon and discard. (Or save the seeds and roast them.)
  • Place the trivet or steamer basket in the bottom of the Instant Pot or pressure cooker and add the water to the bottom.
  • Arrange the cut squash halves on top of the trivet and replace the lid. Switch the steam release valve on the lid to the Sealing position.
  • Using the pressure cook or manual control button, set the Instant Pot to cook at high pressure for 7 minutes. (The pressure cooker will take approximately 10 minutes to build pressure before the cooking cycle begins so plan accordingly.)
  • Once the timer goes off, manually release the remaining steam by turning the steam release valve to Venting. When all of the steam has been released and the floating valve in the lid drops, you can remove the lid.
  • Drain any water that’s collected in your squash and then shred the spaghetti squash into strands using a fork.
  • Serve your cooked squash in your favorite recipe or drizzle with olive oil, garlic powder and crushed red pepper for a simple and light dinner.

Notes

Leftover squash can be stored in an airtight container in the refrigerator for up to a week.
Calories: 75kcal, Carbohydrates: 17g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 44mg, Potassium: 261mg, Fiber: 4g, Sugar: 7g, Vitamin A: 290IU, Vitamin C: 5mg, Calcium: 57mg, Iron: 1mg