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5 from 1 vote

Instant Pot Gooey Cheesy Spaghetti Squash

Gooey, cheesy amazing spaghetti squash cooked in the Instant Pot in just minutes!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Instant Pot Gooey Cheesy Spaghetti Squash
Servings: 4
Calories: 365kcal


  • 1 medium Spaghetti Squash
  • 1 cup water
  • 1 teaspoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 teaspoon oregano, dried
  • 1/2 teaspoon garlic powder
  • 4 ounce mozzarella cheese
  • 2 ounce Parmesan cheese

Serve With

  • 2 medium peach
  • 4 cup spinach
  • 1 cup blueberries
  • 4 medium rolls, dinner, wheat


  • Using a paring knife, pierce squash several times all over, to allow for steam to release.
  • Put the steam rack inside the Instant Pot, and place the squash on top. Add water and cook on high pressure for 15 minutes.
  • Release the pressure carefully, using quick release; remove the squash by picking up the steam rack.
  • Preheat oven to broil setting. Slice squash in half, lengthwise. Remove the seeds and discard. Gently pull back squash with a fork, and place strands into a mixing bowl.
  • Add olive oil, salt, pepper, oregano, garlic powder and 2 ounces of shredded mozzarella cheese. Stir to evenly coat.
  • Place the empty squash onto a baking sheet and fill back up with squash strands. Sprinkle with remaining mozzarella and Parmesan and broil until cheese has melted and become slightly browned. While cooling, assemble salad.
  • Remove pit from peaches, dice. Toss in a bowl with spinach and blueberries. Toss with your favorite dressing.
  • Serve squash with salad and a roll.


Calories: 365kcal | Carbohydrates: 49g | Protein: 19g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 956mg | Fiber: 9g | Sugar: 20g