Instant Pot Buttery Spaghetti Squash Pasta

Course dinner, lunch, Main Course
Cuisine Chinese
Keyword butter, Buttery Spaghetti Squash Pasta, parmesan
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 2
Calories 402kcal


  • 2 lb spaghetti squash cut lengthwise and seeded
  • 1 cup water
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 garlic cloves minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup parmesan cheese
  • 1/2 cup parsley fresh and chopped


  • Add water in the instant pot and place trivet in it.
  • Place spaghetti squash cut in halves on trivet.
  • Close the lid of the instant pot and set the valve to seal.
  • Set the instant pot to “Manual” at high pressure for 7 minutes, release the pressure quickly through steam vent.
  • Open the lid of the instant pot and remove the spaghetti squash from it.
  • Place spaghetti squash on a clean surface.
  • Shred the squash with fork to remove spaghetti like strands into a bowl.
  • Remove water from instant pot and select sauté.
  • Place butter and oil in it and let butter melt.
  • Stir in salt, pepper, garlic cloves and cook for 2 minutes.
  • Press cancel and return spaghetti squash to instant pot.
  • Add in parmesan cheese, parsley and toss evenly to mix.
  • Serve and enjoy.


Calories: 402kcal