By far the easiest way to cook spaghetti squash is with a pressure cooker. The noodly, low-carb squash turns tender in only 7 minutes in your multicooker. Enjoy it plain as a side dish, or dress it up and use it as a substitute for pasta.

Hilary Meyer
Source:, July 2018




Ingredient Checklist


Instructions Checklist
  • Pour 1 cup water into a multicooker. Sprinkle squash with salt and pepper and place in the multicooker. Close and lock the lid. Cook at high pressure for 7 minutes. Release the pressure and remove the squash from the cooker to cool slightly. When cool enough to handle, gently scrape out the squash flesh with a fork.



Equipment: Electric pressure cooker (multicooker)

Nutrition Facts

65 calories; protein 1.6g 3% DV; carbohydrates 15.7g 5% DV; dietary fiber 3.4g 14% DV; sugars 6.1g; fat 0.6g 1% DV; saturated fat 0.2g 1% DV; vitamin a iu 265.9IU 5% DV; vitamin c 8.4mg 14% DV; folate 19.3mcg 5% DV; calcium 53.1mg 5% DV; iron 0.8mg 5% DV; magnesium 27.4mg 10% DV; potassium 284.5mg 8% DV; sodium 190.5mg 8% DV; thiamin 0.1mg 9% DV.

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Rating: 4 stars
I Like the idea but haven't tried this yet. I have one question before I make it. Is there any particular way it should be placed in the pressure cooker? Read More