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Instant Pot Spaghetti Squash
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4.34 from 3 votes

Instant Pot Spaghetti Squash with Meat Sauce

This Instant Pot Spaghetti Squash is super easy to make and cooks in just 5 minutes under pressure! Serve with meat sauce for a full meal.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: basil, meat sauce, mozzarella cheese, saute mode, spaghetti squash
Servings: 4 servings
Calories: 324kcal

Ingredients

  • Trivet
  • 1 cup water
  • 1 medium-sized spaghetti squash

Meat sauce

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 lb extra lean ground beef
  • 1/2 tsp each salt & pepper
  • 1 (690mL) jar tomato sauce
  • 1/2 cup mozzarella cheese, grated (optional)
  • Chopped fresh basil, for garnish (optional)

Instructions

  • Microwave spaghetti squash for 2 minutes to soften it - this will make it easier to cut. Slice spaghetti squash in half lengthwise and scoop out seeds. Place trivet on the bottom of Instant Pot and pour in water. Add spaghetti squash halves on their sides.
  • Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
  • Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
  • Remove spaghetti squash with gloves and scrape into strands with a fork. Serve and enjoy, or continue by making meat sauce with instructions below.

Meat sauce

  • Add olive oil to Instant Pot and set to saute. Add ground beef, sauteeing 3-4 minutes until browned. Add onions, carrot, celery, garlic, salt & pepper and cook until veggies soften, about another 3-4 minutes.
  • Add tomato sauce, then simmer for 10 minutes. Remove sauce from pot and serve over cooked spaghetti squash, adding cheese and basil if desired. Enjoy!

Video

Notes

If you don’t have a trivet, use stainless steel cookie cutters, the metal lid of a jar or an upside-down ceramic bowl.
Cut the squash horizontally to create long spaghetti-like strands.
Store the leftovers in the fridge for 3-4 days. Reheat in the oven for 10-15 minutes at 375° F or in the microwave.
Freeze the squash with or without the meat sauce for up to 3 months. Defrost, drain the water then reheat.

Nutrition

Calories: 324kcal | Carbohydrates: 22g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 236mg | Potassium: 805mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3020IU | Vitamin C: 8.7mg | Calcium: 156mg | Iron: 3.6mg