Instant Pot Stuffed Spaghetti Squash Recipe

Make this Instant Pot Stuffed Spaghetti Squash the next time you want an easy vegetarian meal prep option you can enjoy all week. It’s ready in about 30 minutes and makes a hearty, flavorful lunch or dinner.

Vegetarian Meals Made Easy

You don’t need meat for a balanced, satisfying meal. Vegetables like squash can stand in for pasta or protein when prepared with bold flavors and textures. Spaghetti squash, in particular, makes an excellent pasta alternative—light, versatile, and perfect for stuffing. This Instant Pot version is fast, hands-off, and ideal for meal prep.

How to Make Instant Pot Spaghetti Squash

The Instant Pot shines at turning long-cooking vegetables into tender, ready-to-eat components in minutes. This recipe combines sautéed vegetables, a simple tomato-based sauce, and spaghetti squash to create a filling vegetarian dish.

Step 1: Prep the Squash

Use a sharp knife and a sturdy cutting board. Trim the stem to create a flat surface, then set the squash on the trimmed end and cut it lengthwise (hot dog style). Use a spoon to scoop out the seeds and stringy bits, then lightly season the cut sides with salt and pepper. Set the halves aside.

Step 2: Sauté the Vegetables

Turn the Instant Pot to the sauté setting and add olive oil. Begin by sautéing the onion briefly until fragrant, then add minced garlic and chopped mushrooms. Cooking the mushrooms first releases moisture and builds a flavorful base for the sauce. Season with salt and pepper, then pour a small amount of vegetable broth into the pot. Place a trivet over the vegetables and arrange the squash halves on the trivet.

The trivet keeps the squash skins out of the direct cooking moisture so they retain enough structure to be used as serving bowls after steaming.

Step 3: Pressure Cook and Shred

Close the Instant Pot lid, set the valve to seal, and pressure cook on high for 6 minutes. After the short cook cycle, quick-release the pressure and carefully remove the squash and trivet. When the squash is cool enough to handle, use two forks to gently shred the flesh into noodle-like strands—treat it like pasta. Be gentle so you don’t mash the strands or damage the shells if you plan to serve in the squash halves.

Step 4: Make the Sauce and Finish Cooking

Switch the Instant Pot back to sauté. Add chopped kale, sun-dried tomatoes, and tomato paste to the cooked mushroom mixture. Sauté briefly until the kale softens and the tomato paste has incorporated into the liquid to create a slightly thickened sauce. The tomato paste helps bind the vegetables and squash strands together.

Step 5: Combine and Serve

Fold the shredded spaghetti squash into the sautéed vegetables and sauce until everything is evenly coated. Stir in shaved Parmesan to add creaminess and umami. Spoon the mixture back into the reserved squash halves to serve as boats, or transfer portions into bowls. Optional toppings include toasted pine nuts for crunch and extra shaved Parmesan.

How to Meal Prep This Recipe

To turn this into meal prep, remove the filling from the squash skins and divide into four airtight containers once completely cooled. Store in the refrigerator for up to 5 days. Reheat in the microwave or in a skillet over medium-high heat until warmed through.

More Vegetarian Meal Prep Ideas

• General Tso’s Cauliflower
• Moroccan Quinoa Salad with Crispy Chickpeas
• Mediterranean Vegan Buddha Bowl