I love spaghetti squash. Despite this, I find it a pain in the ass to make. I always have to call the hubby in to cut it for me and waiting 45+ minutes for it to cook just doesn’t work. The Instant Pot skips the work and does it for me. World’s best invention.
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We all know that I am mildly obsessed with my Instant Pot. I’m convinced it is a must have in any real food kitchen. Prior to buying mine I didn’t know the first thing about pressure cooking. In fact, just the idea was completely terrifying. Images of exploding metal shards and hot liquid still scar my brain. The Instant Pot takes pressure cooking to a whole new level and comes with some awesome safety features so you don’t blow your head off. When pressure is built it locks in place so that you cannot open it. Once you get the hang of it it becomes second nature and you will seriously want to cook everything possible in this awesome little machine. There are a few different versions, but I have the 7-in-1. It functions as a pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sautés/browns. The sauté feature is awesome, cooking up perfect bacon in about 2 minutes!
One night I had cooked my entire dinner to realize that I forgot to cook the spaghetti squash – only one of the main ingredients. I was way too hungry to wait for it to roast, so I figured the IP was worth a try. Now it is the ONLY way I make it! It’s simple, quick, and does the hard work for me.
Instant Pot Spaghetti Squash
cook 20 mins
total 20 mins
1 spaghetti squash
1 cup of water
Using the rack, place spaghetti squash in Instant Pot.
Add 1 cup of water.
Place lid, seal vent, and cook on manual for 12 minutes. It will take 8-10 minutes to come to pressure. When done cooking quick release the pressure by turning the valve knob up.
Cut spaghetti squash in half and remove seeds. Pull squash into strands using a fork.
Top with your favorite sauce and enjoy!
Cut the spaghetti squash in half horizontally (the short way) for longer strands.