Instant Pot Hack: How To Cook Spaghetti Squash
While I don’t love all vegetables, I am definitely up for trying new things (at least once). When I first discovered spaghetti squash I was utterly confused. I couldn’t understand how stringy squash was supposed to be good. To my surprise, I was so very wrong! Now, spaghetti squash is one of my favorite vegetables. It can make a great side dish, however, I like it best when used as a replacement for traditional pasta.
Considering spaghetti squash has a stringy texture, it can mimic the texture of spaghetti (hence the name). If you’re looking to cut back on your carb intake but don’t want to miss out on your favorite savory pasta dishes then you need to give it a try! Spaghetti squash is also a great option for keto dieters.
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There are several ways you can cook spaghetti squash. You can cook it the traditional way, roasted in the oven, or cook it quickly in the microwave. But absolutely nothing compares to how it cooks in the Instant Pot. Aside from the time it takes the pot to come to pressure, it cooks in 7 minutes! But more than the time, it’s the final product that truly shines in this hack!
When we opened the Instant Pot, we discovered the squash was quite literally falling off the skin, which means absolutely no squash left behind! Follow this cooking hack to discover what an incredible job the Instant Pot does cooking this squash. You won’t be disappointed – we promise!
1. Cut and Scoop Out Seeds of Squash
Before cooking, you’ll need to remove all the seeds. First, cut the squash in half. Be sure to use a sharp knife as cutting through the squash can be tough. Then, scoop out the seeds or “guts” and discard.
2. Add Water and Squash into Instant Pot
Next, you’ll want to add 1 cup of water or broth to the Instant Pot. Water will cook the squash perfectly, however, using broth instead will add more flavor to the squash. Place the trivet into the pot and set the squash halves on top. Using the trivet keeps the squash out of the liquid keeping it from getting soggy where it’s submerged.
3. Pressure Cook
Put the lid in place and set the valve to sealing. Cook the squash on Manual or Pressure Cook (depending on the model of your pot) HIGH for 7 minutes. We cooked an extra large spaghetti squash (the absolute largest that would fit!) and found it took our Instant Pot 20 minutes to come to pressure. Keep in mind this time will vary depending on the size of the squash, the size and model of your Instant Pot, and a number of other factors.
4. Quick Release and Serve
Once the cooking time has elapsed, quick release the pressure and remove the lid. Use oven mitts to remove the squash as it will be very hot! Allow the squash to cool slightly before using a fork to shred the squash and removing the skins. The skin and squash will separate easily and completely, which is probably the best part of using the Instant Pot instead of the oven. You can use this squash as a substitute for various pasta dishes or enjoy as a side dish! Store leftovers in the fridge in an air-tight container for up to a week.
- Spaghetti squash
- 1 cup water or broth
- Instant Pot
- Slice the spaghetti squash in half and scoop out the seeds in the center.
- Add liquid, then trivet, then squash halves to the Instant Pot.
- Lid the pot and set the valve to sealing. Cook on Manual/Pressure Cook HIGH for 7 minutes.
- Once the cooking time has elapsed, quick release the pressure and remove the lid. Carefully remove the squash and once cooled slightly, peel off the skin, then shred with a fork for serving.
- Serve hot or store in an airtight container for up to a week!
Notes:
It took our 6 Quart Instant Pot Duo 20 minutes to come to pressure. Keep in mind we cooked an extra large sized spaghetti squash, so this time will vary depending on the size of your squash, as well as the model and size of your Instant Pot.
The serving sizes will vary depending on the size of the spaghetti squash. We found that an extra large spaghetti squash easily served 6.
