Making spaghetti squash has never been easier! Just grab your Ninja Foodi or Instant Pot and you'll have a perfectly cooked spaghetti squash! I also share my tips for getting the longest strands for all your spaghetti squash recipes.
Using spaghetti squash as a pasta replacement is one of my favorite choices. When cooked correctly and cut correctly, the spaghetti squash strands really give you the feel of eating a plate of pasta with sauce.
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Cooking spaghetti squash, on the other hand, was always a pain. I always felt like I would cut my hand off trying to cut the squash in half. This technique changes all of that and all you need is an Instant Pot or Ninja Foodi or any brand of electric pressure cooker, for that matter.
Three of my favorite recipes in which to use spaghetti squash instead of spaghetti noodles are with my Healthy Spaghetti Sauce recipe, my Guilt-Free Shrimp Alfredo, and this incredible Shrimp Scampi recipe.
Frequently Asked Questions
No, you don't. I have had some of them split a little during pressure cooking, but none have ever exploded because I didn't poke holes in the squash.
You can, but I don't see the need to go to that trouble. They pressure cook perfectly when left whole.
If you wanted to roast the squash, then I would cut it in half, drizzle with oil and season with some salt and pepper.
Spaghetti squash makes a great pasta replacement when eating low carb or keto. 1 cup of spaghetti squash (just the squash strands) are about 10 grams of carbs and 1.5 grams of fiber.
What Size Spaghetti Squash works best for Pressure Cooking?
When choosing a spaghetti squash for pressure cooking in your Instant Pot or Ninja Foodi, the most important thing is to make sure it will fit and that you can elevate it slightly.
I used the basket of the Ninja Foodi to elevate it about the liquid, but a rack or sling will work fine.
A 2.5-3 pound spaghetti squash fit in my 6.5 qt without any problems. You can probably go a little larger in an 8 qt, but there are a few things to keep in mind when choosing a spaghetti squash for pressure cooking.
The length cannot exceed the diameter of your pressure cooker. The width can't be so large that the pressure lid won't go on. When in doubt, take your basket with you to the store. If the squash fits in the basket without going over the top, it will pressure cook just fine.
If you do go with a larger spaghetti squash, you may need to increase your PC time so it is cooked correctly.
How to Cut Spaghetti Squash for the Longest Strands
If you've been cutting your spaghetti squash lengthwise, you aren't alone! I did that for years! Then I ran across something on the internet that changed everything. I wish I could I remember where I saw it because I sure would link to it, but it has been too many years ago.
Cut it widthwise instead for the longest strands. When a spaghetti squash is cooked, the meat separates in strands that runs the circumference of the squash. So, when you cut them lengthwise, you are cutting them in half and they will be shorter.
I cut my spaghetti squash into wheels because I find it much easier to remove the seeds and separate the "meat" of the squash into beautiful long strands.
You can see exactly how I do that in this video below.
If you wanted to use the skin of the squash as a bowl, then you would want to cut the squash in half widthwise and not into wheels. Remove the seeds with a spoon, fluff the strands right in the "bowl" and top with your favorite sauce.
How to Pressure Cook a Spaghetti Squash
The timing depends on how big your spaghetti squash is and what you want to make with it. I tested out A LOT of spaghetti squash to figure out what timing works best for what purpose and then when I did the video, it was over cooked a tad. Still delicious, but slightly overcooked for my taste.
Here are my suggestions based on my trials and errors.
I always try to get a squash that was between 2.5 pounds and 3 pounds. Any bigger and I can't fit it in the 6.5 qt Ninja Foodi.
2.5 pound Spaghetti Squash
- Slightly Crunchy: 12-13 minutes on high pressure with 1 cup of water (cold or room temp) with a 15-minute natural release will give you spaghetti squash strands that are perfect in a stir fry. They are slightly crunchy and remind me of cooked rice noodles. Delicious!
- Firm, but not crunchy: 15 minutes on high pressure with 1 cup of water (cold or room temp) with a 15-minute natural release. This timing is great for topping with sauces. They would be considered al dente in terms of pasta.
- Soft & Tender: 17 minutes on high pressure with 1 cup of water (cold or room temp) with a 15-minute natural release.
3 pound Spaghetti Squash
- Slightly Crunchy: 15 minutes of high pressure with 1 cup of water (cold or room temp) with a 15-minute natural release. Perfect for stir fry.
- Firm, but not crunchy: 17 minutes of high pressure with 1 cup of water (cold or room temp) with a 15-minute natural release. Great as a pasta replacement.
- Soft & Tender: 20 minutes of high pressure with 1 cup of water (cold or room temp) with a 15-minute natural release.
One thing to note about the natural release is the pin will probably drop before the 15 minutes is up, don't open the lid until the 15 minutes is up or the squash might be slightly undercooked.
Enjoy your spaghetti squash topped with your favorite sauce!
Ninja Foodi or Instant Pot Spaghetti Squash
Equipment
- Instant Pot
Ingredients
- 3 pound spaghetti squash
- 1 cup water
Instructions
- Add 1 cup of room temp or cold water to the inner pot of the Ninja Foodi or Instant Pot. Place the spaghetti squash on the rack or in the basket. It should sit above the liquid.
- Put the pressure lid on and turn the valve to seal. Pressure cook for 17 minutes with a 15 minute Natural Release. * the pin may drop before the 15 minutes is up, but I keep the lid on for a full 15 minutes.
- Remove the squash and either let cool on the counter or place it in a bowl of ice water to stop the cooking faster. I recommend the ice water if you don't want your spaghetti squash strands to be too soft.
- When cool enough to handle safely, cut the ends off with a sharp knife. Cut the spaghetti squash into about 4 pieces, cutting widthwise so you end up with round wheels.
- Use a small knife to cut between the flesh of the squash and the seeds. Lift the wheel up and the seeds should stay on the cutting board. The outer skin peels off easily. Make 1 cut in the wheel to break the circle and fluff the strands with a fork.
- Top with your favorite sauce & Enjoy!
Notes
- Slightly Crunchy: 12-13 minutes on high pressure with 1 cup of water (cold or room temp) with a 15 minute natural release will give you spaghetti squash strands that are perfect in a stir fry. They are slightly crunchy and remind me of cooked rice noodles. Delicious!
- Firm, but not crunchy: 15 minutes on high pressure with 1 cup of water (cold or room temp) with a 15 minute natural release. This timing is great for topping with sauces. They would be considered al dente in terms of pasta.
- Soft & Tender: 17 minutes on high pressure with 1 cup of water (cold or room temp) with a 15 minute natural release.
- Slightly Crunchy: 15 minutes of high pressure with 1 cup of water (cold or room temp) with a 15 minute natural release. Perfect for stir fry.
- Firm, but not crunchy: 17 minutes of high pressure with 1 cup of water (cold or room temp) with a 15 minute natural release. Great as a pasta replacement.
- Soft & Tender: 20 minutes of high pressure with 1 cup of water (cold or room temp) with a 15 minute natural release.
Nutrition
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Holly
When search for a Ninja Foodi recipe, 9 times out of 10 it's a Salted Pepper recipe I choose, and here is yet another keeper! This is THE easiest and fastest way to do spaghetti squash--definitely a game changer and an encouragement to eat more squash! Thank you for so carefully researching your recipes before sharing them and anticipating the questions along the way. Giving the different times for squash doneness is an example of what makes you so great at what you do!
Louise
Thank you so much! I'm thrilled that you are enjoying the recipes!
roseanne
I just did 2. this is definitely a much easier way to cook these. I even had little baskets. thanks you for sharing the times. they were spot on.
Louise
I'm so glad to hear this!
Orit Krivis
Thank you for this super easy way to cook a spaghetti squash! I used to hate making it in the oven, it was so hard to cut raw.
Cynthia
Hello Louise; I plan on making this recipe and adding cooked cubed chicken, mixed veggies and Alfredo Sauce. I’ll let you know how it turns out.
Sandy Olson
Game changer. We love spaghetti squash and this is so easy. One question? Can you freeze after cooking?
Louise
I haven't tried that and I would think it might get watery, but let me know how it works if you try it!
Cynthia
Louise, I have frozen my leftover spaghetti squash. I thaw it completely and place it in cheese cloth, then squeeze like heck to get out the extra moisture. I then reheat it and add butter, salt and pepper. Sooo Yummy!