Instant Pot Spaghetti Squash Pasta is a nutritious, low-carb, paleo pasta substitute that is delicious with any sauce of your choice. Make this spaghetti squash in an instant pot or in the oven!
Spaghetti Squash Pasta Perfection
This no pasta pasta recipe has been a go to for when I’m stuck in a rut. You see, there are times when I stand in the kitchen with the fridge door open, and just STARE at the food inside. As if some idea will come bouncing off of the almond milk and right into my brain. Sometimes those ideas come, fast like lightning. Other times, not so much. Haha.
Well my friends, this dinner idea is a keeper.
It’s a perfectly simple and easy meal that can be made with just a push of a button on the Instant Pot. As long as you are awake enough to slice a squash in half and scoop out the seeds, you’re all set to make Instant Pot spaghetti squash!
Does spaghetti squash taste like pasta?
As delicious and nourishing as veggie noodles are, they do not taste like real pasta. Actually, spaghetti squash has a slight sweet and nutty taste.
The mellow flavor of the noodles takes on the flavor of whatever sauce you serve with them.
Also, making spaghetti squash in an Instant Pot (versus the oven) cooks it to al dente. That is the preferred way to enjoy spaghetti/pasta.
How to Make Instant pot Spaghetti Squash
Check out this one minute video. I’m telling you, it’s impossible to mess this recipe up! Even if you make it in the oven, it’s easy.
- Slice the squash in half horizontally – For spaghetti squash in the oven, you’ll need to remove the seeds before you bake the squash. Making it in a pressure cooker is a bit easier, because you can cook it first, and then remove the seeds.
- Pressure cook for 17 minutes (quick release) or oven bake for 30. Either way, it’s pretty quick and super easy to make, right? For the instant pot: Add broth or water into the pot, then place a trivet inside for the squash to rest on. Place the squash cut side up onto the trivet.
Tip– If the spaghetti squash is too large to fit that way, just place on of them on its side (see the photo above). If you’re making it in the oven, place the squash cut side down into a baking dish and pour water or broth around it.
- Use a fork or spoon to remove the “noodles”, and transfer to a bowl. At this point, you can give them a simple drizzle of oil and some salt and pepper and you’re ready to serve!
Sauces to Serve With Spaghetti Squash
- Nomato Sauce! Tomato sauce with no tomatoes that tastes like marinara sauce – promise!
- Roasted Red Pepper Sauce
- Walnut Sauce
- Vegan Mushroom Bolognese
- Vegan Cashew Cream Sauce
Protein Boosters
For a little extra protein, make a few sweet and spicy meatballs, vegan mushroom meatballs, or any of my other meatball recipes to serve with the nomato sauce. Or this keto sausage alfredo sauce would be delicious, too.
More of Our Favorite
Gluten-Free Instant Pot Recipes
Instant Pot Spaghetti Squash Pasta Recipe
- Total Time: 22 minutes
- Yield: 2–3 servings 1x
- Diet: Vegan
Description
Instant Pot Spaghetti Squash is a nutritious paleo pasta substitute, and delicious with any sauce. Make this recipe in a pressure cooker or an oven. Then, serve it with your favorite pasta sauce for an easy weeknight dinner or the perfect easy side dish.
Ingredients
- 1 cup water or broth
- 2 lbs spaghetti squash
- Salt and black pepper, to taste
See notes for sauce ideas!
Instructions
Instant Pot Instructions
- Set a trivet into the Instant Pot, then add broth/water.
- Use a serrated knife or Chef’s knife to cut the squash in half horizontally. Place squash cut side down on trivet. Note If your squash is too large for both pieces to sit cut side down, turn them on their sides. Don’t overlap or stack them.
- Close lid and pressure cook on high for 17-18 minutes, then perform a quick release.
- Use hot pads to carefully remove squash from Instant Pot. One half at a time, scoop and discard the seeds, then scoop out the insides into a large pot or serving bowl. Toss with salt and pepper and serve as desired. (suggestions in notes below)
Oven Instructions
- Cut squash in half horizontally, then scoop and discard seeds.
- Place squash cut side down in a baking pan and add in ½ cup water or broth.
- Bake at 400°F. for 30 minutes.
Notes
Serving suggestion: Toss with ½ tablespoon olive oil and serve with 1 cup nightshade free nomato sauce (or sauce of choice) and crumbled feta or shaved Parmesan cheese, if desired. Garnish with chopped fresh basil
Storage – Refrigerate cooked squash tossed in oil but without sauce and use within 1 week.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Category: side dishes
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 94
- Sugar: 8.3 g
- Sodium: 447.9 mg
- Fat: 1.7 g
- Saturated Fat: 0.4 g
- Carbohydrates: 20.9 g
- Fiber: 4.5 g
- Protein: 1.9 g
- Cholesterol: 0 mg
Your food is so interesting, this is my first time seeing squash spaghetti
I am always looking for new ways to use spaghetti squash in place of pasta. This is great! The pressure cooker made it so easy and the dish was delicious!
This quickly became a favorite at my house! So good!
Right? Ours too!
This is one of my favorites! Love this so much. I’m making it again this weekend!
I’m so glad! Thanks for feedback Lauren.
Wonderful! Let me know how the kiddos like it. Did you add a homemade sauce? If so, do share!