This is the best way to prepare spaghetti squash in your Instant Pot®! Flavorful and tender, spaghetti squash is a great low-carb, vegan substitute for traditional pasta dishes, and is ready in minutes.

Fioa

Recipe Summary

prep:
5 mins
cook:
20 mins
additional:
5 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts

113 calories; protein 2.4g 5% DV; carbohydrates 24.8g 8% DV; fat 2.1g 3% DV; cholesterol 0mg; sodium 1045mg 42% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2018
This recipe is excellent! So easy to make and in significantly less time but most of all the flavor is subtle and not overwhelming. I usually have to saute spaghetti squash after roasting it in the oven because the strands always seem a tad too crunchy for me. It was the perfect texture for our liking using the instant pot. I did not have fresh rosemary on hand and subbed with a little dried rosemary very lightly sprinkling into each shell. I used this recipe to go with Chicken Cacciatore for the Instant Pot by Bren. If you're new to the IP like me see the pictures from the recipe author Fioa to see how to place the halved spaghetti squash into the pot. I have a LUX 60 and used the steam option for the same amount of time called for in this recipe and it was perfect for us. Will be making this again! Thank you for sharing the recipe! Read More
(1)

Most helpful critical review

Rating: 3 stars
02/08/2020
Cooked very nicely in the instant pot. The squash needed more flavor than the recipe provided. I added (post cooking) some olive oil, parmesan cheese and grilled chicken (seasoned with pepper and salt). Very good with a hint of rosemary. Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/09/2018
This recipe is excellent! So easy to make and in significantly less time but most of all the flavor is subtle and not overwhelming. I usually have to saute spaghetti squash after roasting it in the oven because the strands always seem a tad too crunchy for me. It was the perfect texture for our liking using the instant pot. I did not have fresh rosemary on hand and subbed with a little dried rosemary very lightly sprinkling into each shell. I used this recipe to go with Chicken Cacciatore for the Instant Pot by Bren. If you're new to the IP like me see the pictures from the recipe author Fioa to see how to place the halved spaghetti squash into the pot. I have a LUX 60 and used the steam option for the same amount of time called for in this recipe and it was perfect for us. Will be making this again! Thank you for sharing the recipe! Read More
(1)
Rating: 5 stars
11/22/2018
Yummy and easy!! Read More
Rating: 5 stars
12/09/2018
Qlq Read More
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Rating: 5 stars
02/22/2019
Loved this recipe and I love my instant pot! Read More
Rating: 3 stars
02/08/2020
Cooked very nicely in the instant pot. The squash needed more flavor than the recipe provided. I added (post cooking) some olive oil, parmesan cheese and grilled chicken (seasoned with pepper and salt). Very good with a hint of rosemary. Read More
Rating: 5 stars
09/09/2018
Very quick way of making spaghetti squash. I used the high feature on my IP and it worked just right at 7 minutes. Read More
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Rating: 5 stars
12/22/2019
I used better than bouillon vegetable base. I did not have rosemary. I ladle on some sauce but it was still a little bland. I usually add butter and garlic salt but the sauce mixed well with the garlic salt so I didn't need butter. It turned out perfect. Not hard and not squishy. I would make it again. Read More
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