Easy Instant Pot Spaghetti Squash


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.

Prep Time:
5 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
30 mins


  • 1 (3 pound) spaghetti squash, halved and seeded

  • 1 cup vegetable broth

  • 1 sprig chopped fresh rosemary

  • ½ tablespoon salt


  1. 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.

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

Nutrition Facts (per serving)

113 Calories
2g Fat
25g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 113
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 1045mg 45%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 2g
Vitamin C 7mg 36%
Calcium 84mg 6%
Iron 1mg 7%
Potassium 369mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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