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spaghetti squash strands in a glass bowl
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4.75 from 4 votes

Ninja Foodi or Instant Pot Spaghetti Squash

Easy way to cook and cut a spaghetti squash in your pressure cooker
Prep Time5 mins
Cook Time17 mins
Time to Pressure & Natural Release Time25 mins
Total Time47 mins
Course: Healthy
Cuisine: American
Servings: 4
Calories: 42kcal
Author: Louise

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

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: 1cup | Calories: 42kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 174mg | Fiber: 2g | Sugar: 4g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg