Easy Instant Pot Spaghetti Squash Boats give you that spaghetti dinner feel without all the carbs. This recipe is easy to put together and a great way to get your kids to eat their veggies! Finished in the oven until it gets browned and bubbly, you’ll find that this cheesy recipe is your new go-to for spaghetti night!

Ingredients for Instant Pot Spaghetti Squash Boats:

1 cup water
1 medium spaghetti squash, halved and seeded.
1 1/2 cups ricotta
1 1/2 cups spaghetti or marinara sauce
1 cup shredded mozzarella
1/4 cup grated parmesan
1 tsp Italian or Pizza seasoning

Directions:

First, season the spaghetti squash halves with salt and pepper before placing them on a trivet in the Instant Pot. Once in a while, if the squash seems particularly dry, I’ll brush some olive oil on the halves before seasoning.

Add water and put the lid on the Instant Pot. Set it for manual pressure for 7 minutes.

Quick Release and let the squash halves cool. This takes a while but you really want to be able to get in there, so walk away for a bit until you can handle them without burning yourself.

While the squash is cooling, preheat the oven to 350.

Using a fork, scrape spaghetti squash into a large bowl, saving the skins. Be gentle around the skins so that you don’t rip them. The idea is to have little “boats” to stuff. If they have holes in them they will leak everywhere.

Mix the squash with ricotta, Italian seasoning, and spaghetti or marinara sauce.

Spoon the squash mixture back into the squash skins. Set them in a baking dish. I like 9×13 but it really depends on the size of your squash. You can also use a cookie sheet, but I suggest lining it with parchment paper to save on the mess.

Top the boats with mozzarella and parmesan. Bake until the cheese is brown and bubbly, approximately 10 minutes. Your time will vary depending on how cool your squash is.

That’s it! Serve it up and watch the kids ask for more veggies!

Variations:

This spaghetti squash is meatless, which makes it great for Meatless Monday meals. However. If you want to add meat to this, some sweet Italian sausage would taste amazing. You could also add meatballs or even some chicken for more of a chicken parmesan flavored spaghetti squash.

Can you freeze it?

I wouldn’t suggest freezing Instant Pot Spaghetti Squash Boats. Squashes in general don’t freeze well in my experience. When they thaw, they end up a watery mess.

How to store Instant Pot Spaghetti Squash:

The squash “boats” will stay good in the refrigerator for 2-3 days. Any longer than that and the ricotta will start to break down and get watery. No one wants watery squash! This dish is best served immediately. However, if you want to just cook the spaghetti squash and refrigerate them without the stuffing, they will last (covered tightly) for 3-5 days. If you are starting with refrigerated squash you will also need to adjust the baking time.

What do I serve Instant Pot Spaghetti Squash with?

You can serve this dish with bread or salad, or as a meal on its own. It’s so hearty you won’t even notice that there is no meat in it! Alternately, you can serve some meatballs on the side – the extra large kind like Italian grandmas make would probably be amazing!

Is Instant Pot Spaghetti Squash low carb?

Mostly. The squash and the cheese are low carb. However, the marinara or spaghetti sauce you use can be very high in sugar, depending on which brand you like. There are some great keto sauces out there on the market – you can also substitute in pizza sauce, which tends to be lower in carbs as well. Better yet, make Instant Pot Spaghetti Sauce, so then you know what’s in it! You may also like Keto Italian Tomato Pizza Bites – pizza flavor without carbs!

Do you love your Instant Pot? You’ll love these recipes too!

Instant Pot Apple Pie Rice Pudding
Instant Pot Chicken Bacon Corn Chowder
Instant Pot Chicken and Wild Rice Soup
Instant Pot Lemon Blueberry French Toast