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Instant Pot Garlic Parmesan Spaghetti Squash

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Instant Pot garlic parmesan spaghetti squash is loaded with flavor and cooks quickly in the pressure cooker. This is also a great meatless meal option.

spaghetti squash on a plate with a fork

Making spaghetti squash in the Instant Pot is my new favorite way of cooking this squash. It can take easily an hour to cook and soften spaghetti squash in the oven, but in the Instant Pot it cooks in under 15 minutes.

Once the squash is done cooking, and the “spaghetti noodles” are pulled out, you can top with your favorite spaghetti toppings. This Instant Pot garlic parmesan squash recipe is super easy because all you need is olive oil, garlic, parmesan cheese, and sage if you like.

spaghetti squash on a plate with a fork

Why you’ll love this recipe

  • Spaghetti squash cooks in the fraction of the time with the Instant Pot
  • Easy meatless meal
  • Great family meal
  • Only a handful of ingredients
spaghetti squash on a plate with a fork

Ingredients

What you’ll need to make this recipe.

  • Large spaghetti squash
  • Water
  • Olive oil
  • Garlic paste
  • Dried sage leaves (optional)
spaghetti squash on a plate with a fork

How to make this recipe

1 – Quarter the spaghetti squash into four pieces and remove the seeds.

2 – Place squash quarters in the Instant Pot, skin side down. Pour water into the bottom of the pot. Close and lock the lid with the valve pointing sealed.

3 – Pressure cook on High Pressure for 7 minutes. Quick Release to vent steam. Remove squash from pot. Let it cool for about 20 minutes before handling.

cooked spaghetti squash quartered on a white plate

4 – Use the tines of a fork to scoop out the spaghetti part from the skin. Set aside.

cooked spaghetti squash quartered on a white plate and being separated by a fork

5 – Drain water from Instant Pot, then turn on to sauté. Add the olive oil and heat for 1-2 minutes. Add the garlic paste and stir for about 1 minute. If you are adding the dried sage leaves, add them while sautéing the garlic.

6 – Turn off Pot and carefully add in the spaghetti squash. Lightly mix the squash into the garlic mixture. Plate, spaghetti squash, and top with parmesan cheese.

spaghetti squash on a plate with a fork

Can I store my cooked spaghetti squash?

Yes! Cooked spaghetti squash can be stored in an airtight container in the fridge for up to 1 week. You can also freeze it for up to 3 months.

Calories per serving (quarter of the spaghetti squash): 146

You can also find my FREE Instant Pot cheat sheets here.

Yield: 4 Servings

Instant Pot Garlic Parmesan Spaghetti Squash

instant pot garlic parmesan spaghetti squash

Instant Pot garlic parmesan spaghetti squash is loaded with flavor and cooks quickly in the pressure cooker. This is also a great meatless meal option.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 1 large spaghetti squash
  • 1 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons garlic paste
  • 1 tablespoon dried sage, optional
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Quarter the spaghetti squash into four pieces and remove the seeds. 
  2. Place squash quarters in the Instant Pot, skin side down. Pour water into the bottom of the pot. Close and lock the lid with the valve pointing to sealed.
  3. Pressure cook on High Pressure for 7 minutes. Quick Release to vent steam. Remove squash from pot. Let it cool for about 20 minutes before handling.
  4. Use the tines of a fork to scoop out the spaghetti part from the skin. Set aside.
  5. Drain water from Instant Pot, then turn on to sauté. Add the olive oil and heat for 1-2 minutes. Add the garlic paste and stir for about 1 minute. If you are adding the dried sage leaves, add them while sautéing the garlic.
  6. Turn off Pot and carefully add in the spaghetti squash. Lightly mix the squash into the garlic mixture. Plate, spaghetti squash, and top with parmesan cheese. 

Notes

The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn't actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 146Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 113mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 4g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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I’d love to hear your thoughts. Comment below or tag me on Instagram. And don’t forget to Pin it for later!

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Alisa Infanti

Thursday 10th of September 2020

I have only recently tried spaghetti squash and absolutely love it. I can't wait to try this recipe!

simplylowcal

Thursday 10th of September 2020

Thanks, Alisa. I hope you like it. :)

Heidy

Wednesday 9th of September 2020

Oh my gosh thisInstant Pot garlic parmesan spaghetti squash was the bomb! I couldn't get enough of it and the kids even loved it. That surprised me as they usually are so picky! Great recipe---super easy and flavorful. This one is a keeper.

H

simplylowcal

Wednesday 9th of September 2020

Thanks, Heidy. That's great to hear. :)

Gloria

Wednesday 9th of September 2020

Spaghetti squash is the most fun of all. This sounds delicious. A great alternative to pasta.

simplylowcal

Wednesday 9th of September 2020

Thanks, Gloria. :)

Tawnie

Wednesday 9th of September 2020

I added in the sage and it was the perfect seasoning with the squash! So delish!!

simplylowcal

Wednesday 9th of September 2020

I'm glad you enjoyed, Tawnie. :)

Cate

Wednesday 9th of September 2020

I loveee spaghetti squash and I've never thought of cooking it in an instant pot, can't wait to try it!

simplylowcal

Wednesday 9th of September 2020

I hope you enjoy it, Cate. :)

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