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I love spaghetti squash but I usually don’t have time to cook it in the oven, and it’s so great to not heat up the kitchen in the summer, so Instant Pot Spaghetti Squash is the answer!
This isn’t a recipe really, just a quick and easy method…
After rinsing the squash, cut it in half lengthwise and scoop out the seeds.
Pour 1 cup of water into pot liner and add in the squash halves cut side up into the Instant Pot on top of each other.
Lock lid in place and set vent to the closed position. Set to manual, high pressure for 5 minutes. When the timer goes off, open the vent to release the steam. Wait 5 minutes until the steam/pressure has stopped releasing. Carefully, open the lid and with a fork, scrape the squash. Taste to determined they are cooked to your desired tenderness. Cook for another 1-2 minutes on high pressure if they aren’t soft enough. Timing will depend on the size of the squash. If the squash is very large, the halves may need to be cooked separately.
Enjoy with your favorite toppings or sauces!
If you don’t have an Instant Pot and are anxious to try this quick and easy way of cooking pretty much anything like hard boiled eggs, green beans, and soup etc, check out the one I use and adore. It’s a 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer ALL IN ONE! You can even make CHEESE CAKE in it, I love this thing!
Browse through in my Instant Pot Category for more inspiration!
Also, I’ve got you covered with some Instant Pot Tips!
If you make this recipe, be sure to take a pic, post it, and tag me on Instagram! @cherryblossomkitchen AND #cherryblossomkitchen