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Spaghetti Squash

Author: Molly Patrick

Ingredients

Instant Pot Ingredients

  • 1 medium-sized spaghetti squash (about 2 1/2 lb / 1.1 kg)
  • 1 cup water (235 ml)

Oven Ingredients

  • 1 spaghetti squash (about 2 1/2 lb / 1.1 kg)

Instructions

Instant Pot Directions

  • Cut the squash in half down the center, vertically (makes longer spaghetti-like strands) or horizontally (makes shorter strands). Use your hands or a spoon to scoop out and discard the seeds.   
  • Pour 1 cup of water into the inner pot of your Instant Pot (IP) and place the trivet on the bottom. Place the squash halves on the trivet however they fit. 
  • Lock the lid into place and make sure the nozzle is in the sealing position. Use the Manual (or Pressure Cooking) mode and set the timer for 9 minutes. When the timer goes off, carefully use the quick release method to release the pressure.
  • When all the pressure is out, open the lid and carefully remove the squash with a pair of tongs, or oven mitts, and transfer to a plate to cool. 
  • Once cool enough to handle (about 10 minutes), use a fork to rake the inside of the squash and place the spaghetti-like strands into a container. Make sure to scrape out all of the squash flesh from the skin, using a spoon at the end if necessary.
  • Allow to cool and then store in your fridge.  

Oven Directions

  • Preheat the oven to 375 °F (190 °C). Line a rimmed baking sheet with parchment paper or a silicone baking mat. 
  • Cut the squash in half down the center, vertically (makes longer spaghetti-like strands) or horizontally (makes shorter strands). Use your hands or a spoon to scoop out and discard the seeds.   
  • Place the squash halves, cut side down, onto the baking sheet and bake for 40-50 minutes, until the squash is tender. 
  • Carefully remove the sheet from the oven and, using tongs or oven mitts, transfer the squash to a plate to cool. 
  • Once cool enough to handle (about 10 minutes), use a fork to rake the inside of the squash and place the spaghetti-like strands in a container. Make sure to scrape out all of the squash flesh from the skin, using a spoon at the end if necessary. Discard the skin.
  • Allow to cool completely, then store in a sealed container in your fridge.