Ninja Foodi or Instant Pot Spaghetti Squash

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

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!