Instant Pot® Spaghetti Squash with Chili recipe

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1 (3 pound) spaghetti squash, halved across the middle and seeds removed
1 cup water
2 cups prepared chili
½ cup shredded Mexican cheese blend

Nutrition Info

313.6 calories
carbohydrate: 39.3 g
cholesterol: 37.9 mg
fat: 14.4 g
fiber: 5.6 g
protein: 13.3 g
saturatedFat: 7.2 g
servingSize: -
sodium: 857.1 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -


  1. Place the trivet in the liner of an Instant Pot®. Add water and place spaghetti squash halves on the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Pour chili into a saucepan over medium heat. Cook until warmed through, 5 to 10 minutes. Reduce heat and keep warm until ready to serve.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  4. Drain any accumulated water from the squash halves. Shred squash equally into 4 individual serving bowls. Top with chili and shredded Mexican cheese blend.

Recipe Yield

4 servings

Recipe Note

This is 'spaghetti squash 101' for an Instant Pot®. It doesn't get much easier that this for a quick and easy meal. My favorite topping for spaghetti squash is chili, but feel free to use any topping that suits your taste. This is a perfect way to get veggies into the kids' meals.

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