I love the texture and sweetness of spaghetti squash, but sometimes it seems like more of a hassle to cook it than it’s worth. I usually cook them at 400 degrees for 45-60 minutes, which is fine on the weekends, but that’s out of the question if I want to include one in a weeknight meal after work. This method is easy, fast, and will be a game changer in the summer when I don’t want to use the oven. By the way, the Instant Pot Ultra 6 Qt 10-in-1 Multi- Use is on crazy sale! This is a better version than the one I have and is about 50 bucks cheaper!

Print Recipe

Perfect Spaghetti Squash in the Instant Pot

Servings:

Ingredients

1 small spaghetti squash
1 cup water

Instructions

Rinse and dry squash. Cut in half width-wise and scoop out seeds.
Place steamer rack in your instant pot, along with water. Place both halves of squash, cut side up, on top of steamer rack. Squish them in a bit to make them fit.
Secure lid and make sure steamer vent in closed. Set to "Pressure Cook" for 7 minutes for "al dente" texture. If your squash is more medium sized, then you might want to increase to 8-10 minutes, depending on size.
Release steam, them use tongs to remove squash. Shred strands with a fork. Serve with your favorite sauce.

Notes

Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically)

WW Freestyle SmartPoints: 0

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Perfect Spaghetti Squash in the Instant Pot