The Easiest Instant Pot Spaghetti Squash
Try this The Easiest Instant Pot Spaghetti Squash recipe or contribute your own
Try this The Easiest Instant Pot Spaghetti Squash recipe or contribute your own
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (237g)
- Sodium 9.48000000801392 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Place 1 cup of water inside the liner of your Instant Pot Pressure Cooker.
- Put the trivet inside and set the spaghetti squash on top. There is no need to poke holes in it, cut it, or seed it.
- Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons and select 30 minutes.
- When the time is up you can quickly release the pressure or let it naturally release. (I usually opt for the natural release)
- Take the squash out of the Instant Pot. The skin should peel right off. Deseed and enjoy!
Replacing the required one cup of plain water with vegetable stock infuses the neutral flesh of the squash with savory depth, though it slightly alters the final browning potential if the squash is subsequently roasted. Achieving the characteristic strand-like texture of cooked spaghetti squash relies entirely on gelatinization of the pectin within the cell walls, a process driven by moist heat rather than dry radiant heat. When pressure cooking, trapped steam penetrates the dense outer rind rapidly, softening the interior without requiring any preliminary slicing or piercing with a fork. Overcooking transforms these distinct ribbons into a watery purée, which occurs because prolonged exposure to high heat completely breaks down the structural integrity of the vegetable's natural tubular cells. Monitoring the duration closely at thirty minutes under high pressure preserves the resilient bite necessary for holding heavy sauces. Selecting a squash that measures under six pounds ensures proper clearance inside a standard six-quart pressure cooker liner, preventing uneven steam circulation during the cooking cycle. Releasing pressure naturally for ten minutes post-cooking allows internal moisture to redistribute evenly throughout the thick flesh, reducing surface pooling when the squash is finally split open and deseeded. Storing leftover cooked strands in an airtight container within the refrigerator for up to four days maintains their quality, provided excess moisture is drained thoroughly before chilling.
