pressure cooker squash
Print Recipe
5 from 2 votes

How to Cook Spaghetti Squash Fast

This is how to cook spaghetti squash fast, in just 7 minutes to be exact! Tender squash noodles are a healthy alternative for pasta and gluten free too. 
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Entree, Main Course, Side Dish, Snack
Cuisine: American
Keyword: fast, fresh, instant pot, pressure cooker, spaghetti, squash, steamed
Servings: 2
Calories: 149kcal
Author: The Typical Mom

Ingredients

Instructions

  • Cut your spaghetti squash in half lengthwise and remove the middle from both sides that includes the seeds and "gunk" you'd find inside a pumpkin. Just remove the stringy portion and seeds and leave as much of the inside of the squash in tact.
  • Put your trivet in the bottom of your pressure cooker with 1 cup of water.
  • Put cut squash on trivet with cut ends facing up and overlapping as little as possible.
  • Close lid and steam valve and set to pressure high for 7 minutes.
  • Do a quick release, remove from pot and set on a cutting board. Allow to cool a bit before making spaghetti squash noodles so you don't turn your fingers.
  • Or....use as you wish. If you want to make "spaghetti squash noodles" hold one half with an oven mitt and use a fork to carefully scrape the insides out so they look like noodles.
  • Put them in a bowl and when all the noodles are scraped out drain the liquid out of that bowl and add in your other ingredients like spaghetti sauce to coat your noodles and cheese if you want to make "spaghetti".
  • Fill halves of squash with this mixture, top with cheese and put in oven at 375 degrees for about 10 minutes or put under air fryer lid at 400 degrees for about 5 min. or until cheese melts.

Nutrition

Serving: 4oz | Calories: 149kcal | Carbohydrates: 33g | Protein: 3g | Fat: 2g | Sodium: 88mg | Potassium: 521mg | Fiber: 7g | Sugar: 13g | Vitamin A: 580IU | Vitamin C: 10.1mg | Calcium: 111mg | Iron: 1.5mg