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The Easiest Instant Pot Spaghetti Squash

The Easiest Instant Pot Spaghetti Squash is literally just that!  It is easy and will have dinner on the table in no time!

For years I roasted my squash but recently I found a better method! I started cooking it in my Instant Pot Pressure Cooker. No need to cut or deseed before baking. Just stick it whole inside of the pot and cook.

The skin can be rather tough to cut through making roasting a less than preferable method. The skin peels right off and you’re left with a bunch of yummy stringy squash! I usually eat my spaghetti squash under my homemade spaghetti sauce.  It is the perfect easy dinner I have always been on the hunt for.

The Easiest Instant Pot Spaghetti Squash instantloss.com

Spaghetti squash is great for gut health and reducing carbs in traditional pasta dishes. It is also super rich in Vitamin B which promote optimal cellular function.

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The Easiest Instant Pot Spaghetti Squash instantloss.com

Since this is the easiest recipe, I mean it has easiest in the title, there are literally only 2 steps.

  • 1 Large Spaghetti Squash that fits inside your Instant Pot liner
  • 1 cup Water

You simply cook the squash for 30 minutes and then it is all good to go. I love that it is that simple and everyone will love this delicious recipe.

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Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

4.60 from 5 votes

The Easiest Instant Pot Spaghetti Squash

Print Recipe


  • 1 spaghetti squash that fits inside your Instant Pot liner
  • 1 cup water


  • 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!


1. If your spaghetti squash is smaller in size decrease the time by 10 minutes.
 2. If you like your squash a bit more al dente trying decreasing the time to 15-20 minutes.
Author: Brittany Williams


  1. I have to try this way… I have done it in my PC but I cut it in half than took seeds out and cooked one half first and then the second one… double the time but no need to worry about the oven… will try the entire squash next time. Do you think it will work with other squash as well?

    1. I cut mine in half and deseed it then put BOTH halves in on top of each other or offset on on the side and cook for 12-15 min -turns out great

  2. Interesting! Will try this. I buy acorn squash regularly. My favorite part is roasting the seeds marinated & crisp. I boil about half the squash first, enough to get a knife in to cut it in half. I scoop out the seeds and roast them with both halves face up at 400. The seeds start making a popping noise, so I check on them. Maybe 15 minutes and they’re done. The squash takes maybe an hour. But the seeds are soooo good! Curious about the spaghetti squash and will try this. THANK YOU!

  3. This was the best hack I’ve discovered in so long! It worked PERFECTLY! The skin peeled right off with little effort and I was able to scoop the seeds out with one swift scoop! I used your recipe to make “pasta” for my family the other night, and even my two year old polished off her whole bowl. Thank you for sharing!!

  4. Spaghetti squash is so easy to make now. Thank you! I reduced the time to 20 minutes because mine wasn’t very big- It was perfect!

  5. I am so excited to try this! We have substituted spaghetti squash for regular pasta about 2 months ago and I usually bake 2 or 3 at a time to free up other days of the week.

  6. Thank you so much! and for your stories as well. I am getting an Instant Pot for Christmas and am already reading as much as I can. You must have really put healthy foods in it, cause you look great!

  7. We cut it, de-seed, and place cut side down on the trivet for just **6 minutes** on Manual!!
    That way we can eat it out of the shell bowl! (I still put the shell in a bowl to keep it intact-ish, but for some reason kiddo thinks that is “way cool”!)

  8. How exactly do you peel the skin and get the seeds out? I can’t seem to visualize this. Isn’t the skin pretty thick?

  9. 5 stars
    I just made this tonight. I couldn’t believe how simple and easy and delicious it came out. No struggling with seeds or cutting.

  10. 3 stars
    I loved how the squash cooked up but I struggled to get the seeds and stringy parts out of the squash once it was cooked. What am I doing wrong?

    1. Hi Nicole, Sorry to hear that you had a bit of a struggle.
      Removing the seeds and the strings before you cook it is just the same as removing it after it is cooked you just take a spoon and scrap them out 🙂

  11. I have an 8 qt. pot. It always says to use 2 cups of liquid or it won’t come to pressure. Would using 2 cups of water affect this in any way?

  12. Approximately how many pounds would you consider to be a large spaghetti squash vs a medium or a small spaghetti squash? Also, if I’m using an 8 quart should I use 1 or 2 cups of water?

    1. Hi Sheri,
      A medium spaghetti squash would be approximately 3 1/2 pounds. If you are using an 8qt Instant pot you should use the recommended amount of liquid which would be 1 1/2 cups.

  13. 5 stars
    Wow, Brittany! I cooked a big spaghetti squash tonight using your method & my mom & I were simply amazed at how easily the shell/skin came right off! I added ten minutes to the cooking time because it was a big squash, otherwise everything else was the same. I seasoned it with black pepper, a little salt & grated Romano cheese. I topped it with a meat sauce I made with grass fed ground beef, mushrooms, onions, canned tomatoes & basil. Kinda like a Bolognese. Omg, was that yummy. I’ll never cook a spaghetti squash any other way but in the pressure cooker! Thank you!🥰

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