Instant Pot Spaghetti Squash
Looking for a quick, healthy, and satisfying meal? This Instant Pot Spaghetti Squash recipe delivers tender strands in just 7 minutes. It’s perfect for those busy weeknights when you need a wholesome, hearty dish without spending hours in the kitchen.
With a delicious blend of ricotta, spinach, and a hint of spice, this recipe transforms simple squash into a comforting, cheesy meal. Enjoy it as a lasagna-inspired dish or serve it up as burrito boats for a fun twist.
Top with melty mozzarella and savory marinara, then finish under the broiler for a bubbly, golden finish. It’s a crowd-pleaser that’s sure to become a family favorite!
Instant Pot Spaghetti Squash: Key Ingredients
Spaghetti Squash – The star of the dish, offering a tender, noodle-like texture that’s perfect for soaking up all the rich flavors. Cooked to perfection in minutes using the Instant Pot, it’s a low-carb, versatile base.
Baby Spinach – Adds a vibrant pop of color and a dose of nutrients, balancing the creaminess of the ricotta while infusing freshness into every bite.
Ricotta Cheese – This creamy, delicate cheese blends seamlessly with the spaghetti squash, providing a smooth, rich layer that complements the other ingredients beautifully.
Marinara Sauce – A savory, tomato-based sauce that brings a tangy, comforting flavor to the dish, creating a classic pairing with the melted mozzarella.
Fresh Mozzarella – Melts to a golden, bubbly finish, adding a luscious, stringy layer that ties the flavors together and gives that satisfying cheesy stretch.
Parmesan Cheese – Sprinkled on top, this sharp, nutty cheese adds a final touch of depth and umami, elevating the entire dish with its savory notes.
Recipe Tips
- Perfecting the Texture of Spaghetti Squash
To achieve just the right texture for your spaghetti squash, make sure to select a medium-sized squash that feels heavy for its size. Smaller squash tends to cook faster and can turn mushy, while larger ones may need extra time. When scraping out the cooked strands, use a fork to gently separate them to avoid breaking them into tiny pieces. This technique ensures long, tender strands that mimic pasta, creating a satisfying bite that complements the creamy ricotta filling. - Avoiding Watery Squash
Spaghetti squash naturally holds some moisture, which can make the filling watery. To avoid this, after cooking the squash, let it cool slightly before handling. Then, gently squeeze the strands with a paper towel or clean kitchen cloth to remove any excess moisture. This extra step ensures that your ricotta mixture stays creamy and doesn’t get diluted by the residual moisture, resulting in a more robust flavor and a better consistency when baked under the broiler. - Customizing the Heat Level
If you enjoy a bit of spice, consider adding more crushed red pepper flakes or even a dash of cayenne to the ricotta mixture. On the other hand, if you’re cooking for a more sensitive palate, you can completely skip the red pepper flakes and opt for fresh herbs like basil or thyme instead. The dried oregano brings a subtle herbaceous flavor, but feel free to experiment with Italian seasoning or garlic powder to customize the taste to your liking.
What to Serve with Instant Pot Spaghetti Squash
- Garlic Bread
Serve this hearty spaghetti squash dish with a side of warm garlic bread. The crispy, buttery texture of garlic bread contrasts beautifully with the tender squash and creamy ricotta filling. Plus, the garlic-infused flavor adds a delightful depth to each bite, making it a perfect companion to the marinara-rich squash boats. - Mixed Green Salad
A fresh mixed green salad with a light vinaigrette provides a refreshing balance to the richness of this dish. Toss together arugula, baby spinach, cherry tomatoes, and cucumber, and top with a simple olive oil and lemon dressing. The acidity of the vinaigrette cuts through the creamy cheese layers, adding a light and vibrant element to the meal. - Roasted Vegetables
For a hearty and colorful side, serve roasted vegetables like bell peppers, zucchini, and carrots alongside your spaghetti squash. The caramelized edges of the roasted veggies complement the savory cheese and marinara sauce. This combination not only boosts the meal’s nutritional value but also offers a variety of textures to enjoy.
FAQ
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the squash and fill it with the ricotta mixture a day in advance. Store the prepared boats in the refrigerator and broil them just before serving. This is perfect for meal prep or a quick weeknight dinner.
Q: What if I don’t have an Instant Pot?
A: No Instant Pot? No problem! You can bake the halved and seasoned spaghetti squash in the oven at 400°F for about 40-45 minutes until the strands are tender. Follow the same instructions for filling and broiling afterward.
Q: How do I store leftovers?
A: Store leftover spaghetti squash boats in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F for about 10-15 minutes or until warmed through.
Q: Can I use a different cheese instead of ricotta?
A: Absolutely! Cottage cheese or even cream cheese can be used as a substitute for ricotta. For a richer flavor, try a blend of shredded mozzarella and Parmesan. Just make sure to adjust the seasoning as needed for a balanced taste.
Instant Pot Spaghetti Squash
Ingredients
- 1 cup water
- 1 medium spaghetti squash halved with seeds removed
- Kosher salt
- Freshly ground black pepper
- 2 cups baby spinach
- 1 1/2 cups ricotta cheese
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cups marinara sauce
- 1/2 pound fresh mozzarella thinly sliced
- 1/4 cup freshly grated Parmesan cheese
- Freshly chopped parsley for garnish
Instructions
- Step 1:
- Place the trivet inside the Instant Pot and add the water. Season the halved spaghetti squash with kosher salt and freshly ground black pepper. Set the squash halves on the trivet, secure the lid, and choose the Pressure Cook setting on High for 7 minutes. Follow the manufacturer’s instructions for a quick release of pressure, then remove the lid. Take out the squash and allow it to cool until it can be handled comfortably.
- Step 2:
- Preheat your oven to the broil setting. Using a fork, carefully scrape out the strands of the spaghetti squash into a large mixing bowl, setting the squash shells aside. Combine the strands with the baby spinach, ricotta, dried oregano, and crushed red pepper flakes. Mix thoroughly. Spoon the mixture back into the reserved squash shells and layer the top with marinara sauce, fresh mozzarella slices, and grated Parmesan.
- Step 3:
- Arrange the filled squash halves on a large baking sheet. Place them under the broiler until the cheese has melted and turned bubbly, about 5 minutes. Remove from the oven and garnish with freshly chopped parsley before serving.
