You can use your instant pot or electric pressure cooker to make the perfect spaghetti squash. Spaghetti squash is a low carb or keto subsititute for pasta that is great for paleo or whole30, too!
The first time I cooked spaghetti squash I was amazed. It is still amazing to me that there is a vegetable out there that cooks in strands like that. Truly beautiful!
I started to use spaghetti squash a lot more in my recipes, especially when I was completing a round of Whole30. When I would cook it, I cooked it in the oven which isn’t really hard, but it did take a lot more time.
Thank goodness the instant pot stepped in and made life so much easier for a lot of recipes. With the instant pot, you’re able to cook things that would take a long time so much quicker. The result is tender food without having to babysit it.
Essentially it does what a slow cooker or crock pot does, but MUCH faster. Who doesn’t want that?
I started making my spaghetti squash in the instant pot and it actually caused me to make even MORE spaghetti squash as time went on.
Is spaghetti squash keto or low carb?
Spaghetti squash is highly recommended if you’re looking to lower your carb intake or even just to get more vegetables and fiber into your life.
- Serving: 1 cup
- Fat: 0g
- Carbohydrate: 7g
- Protein: 0g
- Fiber: 1.5g
- Net Carbs: 5.5g per cup
How long do you cook spaghetti squash in a pressure cooker or instant pot?
The length of time to cook a spaghetti squash in a pressure cooker varies.
I always start with 8 minutes on manual HIGH pressure so that the “noodles” are a little bit al dente or chewy.
If you desire a texture that is much softer, cook for 10 minutes on manual HIGH pressure.
How long does cooked spaghetti squash last?
Cooked spaghetti squash will keep fresh in the fridge in an airtight container for up to 5 days.
Whole uncooked spaghetti squash can be kept outside the fridge for up to 4 weeks.
Instant Pot Spaghetti Squash
- 1 spaghetti squash (about 2 pounds)
- 1 cup water
- Using a small but sharp knife (paring knife) cut through the center of the spaghetti squash. You can cut it lengthwise or width wise depending on the size and how much room you have in your pressure cooker.
- Using a spoon, scrape out all the seeds in the spaghetti squash.
- Place trivet at the bottom of the instant pot and add spaghetti squash pieces. Do not force them in and make sure they fit without touching the lid.
- Add one cup of water to the bottom of the instant pot.
- Set on manual HIGH pressure for 8 minutes.
- Use the quick release valve once cooking is finished to release all pressure quickly.
- Remove spaghetti squash, let cool enough to use a spoon to scrape out the "pasta"
Nutrition Information:Serving Size: 1 cup
Amount Per Serving: Calories: 31 Total Fat: 0g Carbohydrates: 7g Fiber: 1.5g Protein: 0g