If you’re as obsessed with your Instant Pot as I am, today I have an amazing Instant Pot Spaghetti Squash recipe that is perfect for those nights when you are craving take-out but want to stick to your healthy eating goals!

Instant Pot Spaghetti Squash Recipe

I am obsessed with my Instant Pot – it’s made a huge difference for me in being balanced and getting nutritious meals on the table, despite our busy schedules. I use it for everything from dips to desserts, and I even cook whole chickens from frozen in it!

So, when Chef Nancy S Hughes reached out to me to see if I’d be interested in sharing her Ginger, Lime, and Edamame Spaghetti Squash recipe from her upcoming book, The Instant Pot Diabetes Cookbook: Simple Recipes for Healthy Home Cooking, I jumped at the chance!

This recipe is a great way to indulge your Asian take-out cravings while keeping the carb count low, skipping the crazy amounts of sodium, and ensuring that you get in those much-needed vegetable servings.

If you’re looking for more spaghetti squash recipes, check out this Spaghetti Squash Pad Thai from The Soccer Mom Blog.

Or, for something to pair with this recipe, check out these Spicy Homemade Meatballs from Fit as a Mama Bear.

Another great Instant Pot recipe – Instant Pot Chicken Cacciatore from Lemon Blossoms!

We also posted Chef Nancy’s Pumpkin Bread Pudding with Apple Vanilla Sauce so be sure to check out that recipe on the blog, too!

Looking for more Instant Pot Recipes? Check out our full collection here!

Instant Pot Spaghetti Squash Ingredients

Spaghetti squash
Water
Reduced-Sodium Soy Sauce <– I like to use tamari as a gluten-free, low sodium alternative to soy sauce
Limes
Sugar
Fresh Ginger, grated
Crushed Red Pepper Flakes
Frozen Shelled Edamame
Matchstick Carrots
Green Onion (both green and white parts)
Unsalted Peanuts or Slivered Almonds, coarsely chopped
Fresh Cilantro, chopped

Scroll down to the printable recipe card for full measurements.

Kitchen Tools You May Find Helpful

Instant Pot <– I’m so excited to upgrade to this one with air fryer capacities soon! (You can also just buy the lid which adds the air fryer capacity to your standard IP.)
Measuring cups and spoons
Sharp kitchen knife
Clean dish towels
Citrus juicer
Small bowl

How to Make Instant Pot Spaghetti Squash

Pierce the squash over the entire surface with the tip of a sharp knife.

Place in the microwave and set on high for 2 minutes.

Using 2 dish towels or pot holders, carefully remove the squash from the microwave (it will be hot).

Cut the squash in half crosswise, not lengthwise.

Scrape out the seeds and connecting strands with a spoon.

Place the water and a trivet in the Instant Pot.

Place the 2 squash halves on the trivet. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 7 minutes.

Use a quick pressure release.

Meanwhile, combine the soy sauce, juice of 1 of the limes, sugar, ginger, and crushed pepper flakes in a small bowl. Whisk until well blended and set aside.

When the valve drops, carefully remove the lid. Remove the squash halves and place on a cutting board. Remove the trivet.

Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Add the edamame to the water, bring to a boil, and boil for 2 minutes. Drain well.

To create long spaghetti squash strands, run a fork around the outer edges of the squash to release the strands, rather than “raking through” the strands.

Place the squash in a large serving bowl or divide among 6 individual bowls. Top the squash evenly with the edamame, carrots, and green onion, spoon the soy sauce mixture evenly over all, and sprinkle with the nuts and cilantro. Do not stir. Cut the remaining lime into 6 wedges and serve with the squash to squeeze over all.

Pin this Asian-Inspired Spaghetti Squash recipe for the next time you’re craving take-out:

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Yield: 6 servings

Instant Pot Ginger Lime Spaghetti Squash

Name: Instant Pot Ginger Lime Spaghetti Squash
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 6
Cuisine: Vegetable Recipe
Ingredients: 1 (3-lb) spaghetti squash; 1 cup water; 3 Tbsp reduced-sodium soy sauce; 2 limes, divided; 4 tsp sugar; 1 Tbsp grated fresh ginger; 1/8 tsp crushed pepper flakes; 12 oz frozen shelled edamame; 1 cup matchstick carrots; 1/2 cup green onion (both green and white parts); 2 oz unsalted peanuts or slivered almonds, coarsely chopped; 1/2 cup chopped fresh cilantro

A healthy Chinese take-out fake-out recipe made completely in the Instant Pot!

Prep Time 20 minutes

Cook Time 17 minutes

Total Time 37 minutes

Ingredients

1 (3-lb) spaghetti squash
1 cup water
3 Tbsp reduced-sodium soy sauce
2 limes, divided
4 tsp sugar
1 Tbsp grated fresh ginger
1/8 tsp crushed pepper flakes
12 oz frozen shelled edamame
1 cup matchstick carrots
1/2 cup green onion (both green and white parts)
2 oz unsalted peanuts or slivered almonds, coarsely chopped
1/2 cup chopped fresh cilantro

Instructions

Pierce the squash over the entire surface with the tip of a sharp knife.
Place in the microwave and set on high for 2 minutes.
Using 2 dish towels or pot holders, carefully remove the squash from the microwave (it will be hot).
Cut the squash in half crosswise, not lengthwise.
Scrape out the seeds and connecting strands with a spoon.
Place the water and a trivet in the Instant Pot.
Place the 2 squash halves on the trivet. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 7 minutes.
Use a quick pressure release.
Meanwhile, combine the soy sauce, juice of 1 of the limes, sugar, ginger, and crushed pepper flakes in a small bowl. Whisk until well blended and set aside.
When the valve drops, carefully remove the lid. Remove the squash halves and place on a cutting board. Remove the trivet.
Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Add the edamame to the water, bring to a boil, and boil for 2 minutes. Drain well.
To create long spaghetti squash strands, run a fork around the outer edges of the squash to release the strands, rather than “raking through” the strands.
Place the squash in a large serving bowl or divide among 6 individual bowls. Top the squash evenly with the edamame, carrots, and green onion, spoon the soy sauce mixture evenly over all, and sprinkle with the nuts and cilantro. Do not stir. Cut the remaining lime into 6 wedges and serve with the squash to squeeze over all.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 134Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 276mgCarbohydrates: 14gFiber: 4gSugar: 6gProtein: 6g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

This delicious Instant Pot vegetable recipe is a game-changer and ready to eat in less than 30 minutes!

For more delicious Instant Pot recipes, check out our Instant Pot Mississippi Pot Roast recipe or our Instant Pot Maple Garlic Pork Chops recipe.

Check out our other Vegetable Recipes here:

Instant Pot Ginger Lime Spaghetti Squash