How to cook Spaghetti Squash in a Pressure Cooker

Last week I basically broke out in a sweat trying to cut a dang spaghetti squash in half. I knew there HAD to be an easier way. We loved all of our spaghetti squash based meals, but I had to find a better solution for cooking and cutting.

Of course, like so many other times before, my Instant Pot came to the rescue.

I cannot tell y’all how many times I planned to do a crockpot meal and completely forgot to start it so I just make it in the instant pot. I make large batches of chicken each week to make our meal prep easier. I use it to hard boil eggs and now… to cook my spaghetti squash!

If you don’t already have an instant pot, you can find one on sale here. 

Some recipes will call for you to cut the squash in half before placing it in the pot, but I found there was no need to do that. I simply cut a bunch of holes and placed it in the Instant pot on the metal rack insert and added 1 cup of water. I set my times manually for 20 min.

Keep in mind that the length of time will depend alot on the size of your squash, but I’ve done this twice now and 20 minutes has worked perfect.

Let the spaghetti squash cool for at least 10 minutes. I always use oven mitts to remove it because it is VERY HOT!

Once cooled, cut lengthwise. It is SO much easier to cut this way!

Once cut, use two forks to shred and make into noodles. Add whatever topping you’s like (we love making Chicken Alfredo lately) and ENJOY!