This easy Instant Pot spaghetti squash recipe involves steaming a whole spaghetti squash in an Instant Pot pressure cooker until tender. The cooked squash strands or noodles are perfect for adding your favourite pasta sauce, pesto or peanut sauce.
With a small sharp knife poke holes all around the outside of the spaghetti squash.
Pour 1 cup of water into your Instant Pot. Add a trivet and place the spaghetti squash on the trivet.
Close the lid and turn the valve to sealing. Cook on high pressure. 20 minutes for small ones, 25 for medium-large. The pressure cooker will take about 8-10 minutes to pressurize before the timer starts to count down.
Once the pressure cook cycle has finished, turn the valve to venting position to quick release the pressure. Open the lid.
Use tongs or let the spaghetti squash cool a little until you can comfortably handle it. Transfer it to a cutting board.
Cut the squash open - cut along the circumference to scoop out the longest noodle strands; cut lengthwise if making spaghetti squash boats topped with sauce.
Scoop out the seeds with a spoon and discard. Use a fork to pull out the noodle strands or add sauce & toppings right into the spaghetti squash boats halves.