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    Home » Pressure Cooker Recipes

    Ninja Foodi or Instant Pot Spaghetti Squash

    Published: February 25, 2021Updated: February 25, 2021 · This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases. See Our Full Disclosure Policy for More Information

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    Cooking Methods
    • Instant Pot
    • Ninja Foodi Pressure Cooker with TenderCrisp
    Recipe Time :47 mins
    Servings: 4

    Recipe Rating

    Add to FavoritesSaved! Jump To Recipe
    Spaghetti Squash in a glass bowl

    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.

    spaghetti squash strands in a glass bowl

    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.

    This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases.

    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.

    • Healthy Spaghetti Sauce ~ Pressure Cooker Recipe
    • Guilt-Free Shrimp Alfredo in the Ninja Foodi
    • Simply the BEST Shrimp Scampi Zoodles
    Find What You Are Looking for Quickly Collapse Table of Contents
    1 Frequently Asked Questions
    2 What Size Spaghetti Squash works best for Pressure Cooking?
    3 How to Cut Spaghetti Squash for the Longest Strands
    4 How to Pressure Cook a Spaghetti Squash
    5 Ninja Foodi or Instant Pot Spaghetti Squash

    Frequently Asked Questions

    Do I have to poke holes in a spaghetti squash before pressure cooking?


    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.

    Can I cut the spaghetti squash in half and remove the seeds before pressure cooking?


    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.

    Is Spaghetti Squash Keto?


    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.

    spaghetti squash in basket of ninja foodi

    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.

    spaghetti squash wheel

    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!

    twirling spaghetti squash on a fork with a spaghetti sauce
    spaghetti squash strands in a glass bowl

    Ninja Foodi or Instant Pot Spaghetti Squash

    Recipe By: Louise
    Easy way to cook and cut a spaghetti squash in your pressure cooker
    4.86 from 14 votes
    Add to My Favorites Saved! Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 17 mins
    Time to Pressure & Natural Release Time 25 mins
    Total Time 47 mins
    Course Healthy
    Cuisine American
    Servings 4
    Calories 42 kcal

    Equipment

    • Instant Pot
    • Ninja Foodi Pressure Cooker with TenderCrisp
    Turn this on when cooking to prevent your screen from going dark

    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!

    Video

    https://youtu.be/PgAJgzs2TEY

    Notes

    These times are based on my experiences while testing out spaghetti squash. There are variables with any food, so results can vary.
    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.

    Nutrition

    Serving: 1cupCalories: 42kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 29mgPotassium: 174mgFiber: 2gSugar: 4gVitamin A: 193IUVitamin C: 3mgCalcium: 38mgIron: 1mg
    Course Healthy
    Cuisine American
    Tried this recipe?Let us know how it was!

    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.

    Picture of Louise.

    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.

    Ninja Foodi 101

    Simply Cooking with Louise

    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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    Reader Interactions

    Comments

    1. Holly

      April 07, 2022 at 6:01 pm

      5 stars
      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!

      Reply
      • Louise

        April 09, 2022 at 2:14 pm

        Thank you so much! I'm thrilled that you are enjoying the recipes!

        Reply
    2. roseanne

      February 27, 2022 at 5:33 pm

      5 stars
      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.

      Reply
      • Louise

        March 05, 2022 at 9:34 am

        I'm so glad to hear this!

        Reply
    3. Orit Krivis

      July 13, 2021 at 10:24 pm

      5 stars
      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.

      Reply
    4. Cynthia

      March 06, 2021 at 4:34 am

      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.

      Reply
    5. Sandy Olson

      February 26, 2021 at 8:31 am

      5 stars
      Game changer. We love spaghetti squash and this is so easy. One question? Can you freeze after cooking?

      Reply
      • Louise

        February 26, 2021 at 9:25 am

        I haven't tried that and I would think it might get watery, but let me know how it works if you try it!

        Reply
        • Cynthia

          March 06, 2021 at 4:40 am

          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!

          Reply

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