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Instant Pot Spaghetti Squash

Spaghetti Squash is one of my favorite vegetables. It’s sweet and has a nice crunch to it. I just love it! You can use it in place of spaghetti or make it as a side.

With this Spaghetti Squash I made it as a side and paired it with pre-seasoned ground chicken I picked up at the grocery store. Feel free to pair it with anything you’d like. Beef, pork, venison, fish, pretty much anything.

Another reason I love this recipe is that it takes only 15 minutes to make using the InstantPot or any electric pressure cooker. Roasting Spaghetti Squash in the oven can take up to an hour to fully cook. You and I both know we don’t have time for that.

I hope you enjoy this time saving dish as much as I do. Enjoy!

Instant Pot Spaghetti Squash

Servings: 4


  • 1 Spaghetti Squash
  • 1 medium Shallot
  • 1 tbsp Garlic minced
  • 2 tbsp Olive Oil
  • Salt & Pepper to taste


  • Cut the Spaghetti Squash in half, width wise, and remove the guts with a spoon. Place the halves in the InstantPot with one cup of water. Put on manual and set it for 8-12 minutes depending on the size of your squash. Set the pressure valve to seal.
  • While the squash is cooking let's saute the shallot and garlic. In a frying pan add the Olive Oil and heat on medium heat.
  • Chop the Shallot up and add to pan.
  • Add Garlic to pan.
  • Saute for 2-4 minutes.
  • Remove from heat.
  • Once the Spaghetti Squash is done release the pressure and remove. Place on baking sheet let cool for 10 minutes.
  • WIth a fork shred the spaghetti squash. Add the squash to the pan with the shallots and garlic. Add salt and pepper. Mix well and serve.
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