Instant Pot Spaghetti Squash (20 Minutes!)

Jump to Recipe
Instant Pot spaghetti squash on a plate and in the squash skin

Just when we thought making spaghetti squash couldn’t get any easier, the Instant Pot swoops in with record speed: 20 minutes from start to finish!

This Instant Pot method yields perfectly stringy, tender spaghetti squash that requires just 1 pot and 1 ingredient! Perfect for marinara, pesto, alfredo sauce, and beyond. Let us show you how it’s done!

Scooping seeds from a spaghetti squash

Instant Pot Spaghetti Squash

First things first, it’s important to get a squash that will fit in your Instant Pot! We’ve found that small to medium-sized squash fit well in a 6-quart Instant Pot, but larger ones don’t. We’d recommend aiming for one that’s ~2-4 pounds (900-1800 g) and less than 8 inches (20 cm) long.

Halved, deseeded spaghetti squash in the Instant Pot

Next, you’ll cut the squash in half lengthwise and scoop out the seeds. A large, sharp knife is going to be your best friend here. Flimsy, dull blades are no match for spaghetti squash.

Using a fork to create spaghetti squash strands

Then the spaghetti squash goes on the trivet with 1 cup (240 ml) of water beneath it. And once it’s pressure cooked for 8 minutes, you’ve got perfectly tender squash!

Since squash vary in size, there’s a chance yours might need a little more time. But who wants to wait for the Instant Pot to re-pressurize? Not us! The solution? Place the squash back in the Instant Pot on “Keep Warm,” cover with the lid, and allow it to steam for 5-15 minutes or until tender.

Perfectly cooked Instant Pot spaghetti squash

We hope you LOVE this spaghetti squash! It’s:

Perfectly stringy
Quick & easy
& Versatile!

It can be used in any recipes calling for cooked spaghetti squash. It’s also delicious topped with our Easy Marinara SauceEasy Vegan Pesto, or White Wine Pasta Sauce.

More Spaghetti Squash Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of spaghetti squash topped with fresh basil and red chili flakes

Instant Pot Spaghetti Squash (20 Minutes!)

The fastest, easiest way to make spaghetti squash is in the Instant Pot! Let us show you how easy this 20-minute, 1-ingredient, 1-pot recipe really is!
Author Minimalist Baker
Cooked spaghetti squash in the Instant Pot
4.63 from 8 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 (Servings)
Course Helpful How-to, Side Dish
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days


  • 1 small-medium (~2-4 lbs) spaghetti squash
  • 1 cup water


  • Choose a squash that will fit in your Instant Pot. For a 6-quart Instant Pot, make sure the squash is not longer than 8 inches (20 cm). We found 4 pounds to be the maximum size squash that would fit.
  • Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way to do this is inserting the very tip of a very sharp large knife into the side of the squash (lengthwise) and pushing it all the way through to the other side. Rock the knife back and forth to cut one half all the way through, then repeat on the other side.
  • Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts.
  • To a 6-quart or larger Instant Pot, add 1 cup (240 ml) water.
  • Place trivet in Instant Pot and add halved and deseeded spaghetti squash sideways, facing up so that both halves fit. Seal with lid.
  • Press “PRESSURE COOK,” make sure it is set to HIGH, then adjust time to 8 minutes. Allow Instant Pot to pressurize (this takes ~5-10 minutes).
  • Once the timer goes off, press the quick release. Carefully remove lid once steam has fully escaped. Use a fork or knife to check if the squash is fully cooked. Once cooked, it should easily pierce the skin and flesh. If not fully cooked, cover with lid and allow to continue steaming on “KEEP WARM” for 5-15 minutes or until tender.
  • Once slightly cool, press “CANCEL,” remove squash, flip flesh-side up and use a fork to scrape out the strings.
  • For serving, try our Easy Marinara Sauce, Easy Vegan Pesto, or this White Wine Pasta Sauce! Leftovers keep covered in the refrigerator up to 3-4 days. Not freezer friendly.



*Nutrition information is a rough estimate for a squash yielding ~4 cups.

Nutrition (1 of 4 servings)

Serving: 1 cup Calories: 42 Carbohydrates: 10 g Protein: 1 g Fat: 0.4 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.03 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 28 mg Potassium: 181 mg Fiber: 2.2 g Sugar: 3.9 g Vitamin A: 170.5 IU Vitamin C: 5.43 mg Calcium: 32.55 mg Iron: 0.53 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. VeggieT8r says

    Worked great, but did you know if you cut it in half widthwise instead of lengthwise you’ll get longer spaghetti strands? (And a better fit for longer squash in the IP.)

  2. Carolyn says

    This timing did not work for me. I did 10 minutes the first round and then put it in for another 10 minutes. Still got crunchy strands. Not sure why mine didn’t turn out tender.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Carolyn! Is it possible the Instant Pot seal was leaking pressure? And to confirm, you cut the squash in half? It should definitely be cooked after 20 minutes.

      • Carolyn says

        Thanks for the ideas – but it stayed to pressure the whole time and I did cut the squash in half. I’ve had similar issues with needing a longer cook time with other recipes – must just be my instant pot.

  3. tania says

    it worked perfectly!
    I had a spaghetti squash lying around the kitchen for more over a week and I found this looking for something to make for dinner in the instant pot
    mine was far too big so I had to slice the ends of the squash to make it fit and it work amazing, the times were right at least for me

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Robyn! And you were using a halved spaghetti squash not a whole one? Was there any steam leaking from the Instant Pot that could cause it to take longer?

  4. Sejal says

    Made this last night. First time ever – so great, so easy, so delish! I did natural release and left it on warm for sometime but it was totally fine – not mushy from this lover of al dente enriched wheat noodles. I’m so happy I can now swap out and reduce my carbs. Thank you!

  5. Michelle says

    Incredibly easy! I did have to cut my squash into quarters but it still cooked the same and saved me so much time!

  6. DV says

    I like to slice it in rings to get really long, fork-twirly pasta-like strands instead of the shorter strands when you slice it down the middle. Do you know would rings cook for the same amount of time? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d think the same amount of time but honestly maybe a little less! Perhaps try 3-4 minutes less? Let us know if you try!

  7. Sheila Wood says

    If you have/use a microwave….10-15 minutes and done. Cut in half, scoop seeds, flip cut side down into a dish with some water covering the bottom. 10 minutes, full power. Poke with a knife. If it goes through easy, done. If not, 5 minutes more and check again. It’s an alternative to the pressure cooker. :) I’ve used my Instant Pot to cook a spaghetti squash and didn’t hate it, but I didn’t love it enough to do it again. I’d rather use it for the rest of the meal (buffalo chicken).

  8. Robert Johnston says

    I learned an even faster way from Happy Herbivore a few years ago. Simply stab a few fork holes in an intact spaghetti squash and then microwave it until soft and done. Typically about 10-15 minutes in my microwave, depending on the size of the squash. Couldn’t be easier!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing Robert! Those without a microwave / or who choose not to use one will find this method useful as well!

  9. Susan Moe says

    Is there a reason not to just cook the thing whole and scoop out the seeds at the end? So much easier to slice that way?

    • Madison says

      As other reviewers commented, there is a microwave method but I shy away from using a microwave when I can and it takes much longer in the oven. This was a great method that I’ll be using again!