This Greek-style Instant Pot spaghetti squash is easy to make and delivers a flavor you won't forget. It's healthy and simple! If you've never tried spaghetti squash, now is the perfect time to discover how versatile and delicious it can be.
(Originally posted on September 11, 2018; Updated on June 18, 2024.)
I don't know about you, but I had never eaten spaghetti squash until about 10 years ago. It was just another thing that we didn't eat in our household while I was growing up. But during a season of eating vegetarian, my wife and I discovered how versatile (and easy) spaghetti squash is to make. Well, this Greek-style Instant Pot spaghetti squash is pretty remarkable in that its flavor is amazing, and it's almost impossible to mess up!
Why This Recipe Works
- Quick and Easy: Using the Instant Pot speeds up cooking, making this a quick meal for busy days.
- Healthy Ingredients: Packed with vegetables and healthy fats, this dish is nutritious and satisfying.
- Greek Flavors: The combination of garlic, olives, spinach, tomatoes, fresh basil, and feta gives this dish a rich and vibrant flavor, bringing a taste of Greece to your table.
- Versatility: Spaghetti squash acts as a perfect low-carb alternative to pasta.
- One-Pot Meal: The Instant Pot allows for easy cooking and minimal clean-up.
More Spaghetti Squash Recipes
Ingredients for Greek-Style Instant Pot Spaghetti Squash
- 3-4 lb. spaghetti squash: Provides a light, noodle-like base that’s healthy and low in calories.
- 2 Tbsp. olive oil: Adds healthy fats and a rich flavor to the dish.
- ¼ cup yellow onions, diced: Adds a subtle sweetness and depth to the dish.
- 1 ¼ tsp. sea salt, divided: Enhances the overall flavor.
- 4 tsp. garlic, minced: Infuses the dish with a robust, savory aroma.
- ⅓ cup black olives, sliced: Adds a briny, salty contrast.
- 8 oz. baby spinach: Adds nutrients and a pop of color.
- 2 Tbsp. fresh basil, finely chopped: Introduces a fresh, aromatic note.
- 1 ½ cups tomatoes, large diced: Adds juiciness and a slightly tangy flavor.
- 4 oz. feta cheese, crumbled: Provides a creamy, tangy finish.
How to Make Greek-Style Instant Pot Spaghetti Squash
And this is the AMAZING Result
Expert Tips
- Cutting the Squash: Be careful when cutting the squash. A large, sharp knife works best.
- Removing Seeds: Use a spoon to scoop out the seeds easily.
- Quick Release: Make sure to quick-release the pressure immediately after cooking to avoid overcooking the squash.
- Sauté Setting: Stir frequently when using the sauté setting to avoid burning the ingredients.
- Combining Ingredients: Mix well after adding each ingredient to ensure an even distribution of flavors.
- Adjust Seasonings: Feel free to adjust the amount of garlic, salt, and other seasonings to your taste.
- Add More Veggies: You can add other vegetables like bell peppers or zucchini for extra nutrition.
- Serving Suggestions: This dish pairs well with a simple green salad or some crusty bread.
- Reheating: Reheat gently in the microwave or on the stove to avoid overcooking the squash.
FAQs
Can I use frozen spinach? Yes, but make sure to thaw and drain it well before adding.
Can I substitute the feta cheese? You can use goat cheese or leave it out for a dairy-free version.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
Can I add protein to this dish? Absolutely! Cooked chicken or chickpeas would be great additions.
★ Did you make this Instant Pot Spaghetti Squash?
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Greek Style Instant Pot Spaghetti Squash
This healthy and simple recipe is easy to make, but will deliver a flavor that you won't forget.
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Servings: 6
Calories: 198kcal
Ingredients
- 3-4 lb. spaghetti squash
- 2 Tbsp. olive oil
- ¼ cup yellow onions diced
- 1 ¼ tsp. sea salt divided
- 4 tsp. garlic minced
- ⅓ cup black olives sliced
- 8 oz. baby spinach
- 2 Tbsp. fresh basil finely chopped
- 1 ½ cups tomatoes large diced
- 6 oz. feta cheese crumbled
Instructions
- Place the spaghetti squash on a large cutting board. Using a large knife, slice the squash in half lengthwise. Then, using a spoon, scoop out the seeds.
- Add 1 cup of water and the trivet to the Instant Pot. Place both squash halves on top of the trivet. Lock the lid and cook for 2 minutes at high pressure.
- Once the cooking time is complete, quick-release the pressure and remove the lid. Remove the squash and set aside to cool.
- Give the pot a quick rinse and wipe. Switch to the sauté setting and add the olive oil, diced onions, and ¼ teaspoon of salt. Cook for 2-3 minutes, stirring frequently, until the onions are soft and translucent.
- Once the onions are soft and translucent, add the minced garlic and sliced olives. Cook for 1 minute, stirring frequently.
- Add the baby spinach and the remaining salt, and continue cooking until wilted.
- Turn off the heat and add the fresh basil, diced tomatoes, and half of the feta cheese. Mix well until the tomatoes are warm.
- Using a fork, scrape out the flesh of the squash and discard the shell.
- Finally, add the remaining crumbled feta cheese and mix one last time. Serve warm and enjoy!
Video
Notes
Expert Tips
- Cutting the Squash: Be careful when cutting the squash. A large, sharp knife works best.
- Removing Seeds: Use a spoon to scoop out the seeds easily.
- Quick Release: Make sure to quick-release the pressure immediately after cooking to avoid overcooking the squash.
- Sauté Setting: Stir frequently when using the sauté setting to avoid burning the ingredients.
- Combining Ingredients: Mix well after adding each ingredient to ensure an even distribution of flavors.
- Adjust Seasonings: Feel free to adjust the amount of garlic, salt, and other seasonings to your taste.
- Add More Veggies: You can add other vegetables like bell peppers or zucchini for extra nutrition.
- Serving Suggestions: This dish pairs well with a simple green salad or some crusty bread.
- Reheating: Reheat gently in the microwave or on the stove to avoid overcooking the squash.
FAQs
Can I use frozen spinach? Yes, but make sure to thaw and drain it well before adding. Can I substitute the feta cheese? You can use goat cheese or leave it out for a dairy-free version. How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Can I add protein to this dish? Absolutely! Cooked chicken or chickpeas would be great additions.Nutrition
Calories: 198kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 797mg | Potassium: 593mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4495IU | Vitamin C: 22.9mg | Calcium: 205mg | Iron: 2.2mg
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Becky
Not only is this delicious but I love the presentation of it. It looks like you put in a lot more effort than you actually do. Great for a low carb diet.
Amanda Irons
This recipe is light and tasty. Unlike so many spaghetti squash recipes that drown the squash in marinara and pretend it's pasta, this one complements the squash. This one is going into regular rotation!
Lori Stevens
We enjoyed this lovely dish with sous vide pork chops. I will make this again. Thank you!
Rob K
I added ground sausage, doubled the spinach and tomatoes
Liz
Loved the flavors in this, and the squash was perfect! I will never cook squash in the oven again.
Jen
It looks more like the photos of the step by step and not like the final photos shown. It came out wet and I’m not sure how to avoid that?
Gary White
Hi Jen! I'm sorry to hear it turned out wet. The step by step photos in this post were taken when we cooked the squash for more than 2 minutes. We have tested it several times with a 2 minute cook time, and found that the squash is less wet, and firmer, as you see in the finished product picture. Was your squash smaller than 3-4 lbs? That could account for it being overcooked. As the squash sits in a bowl, between steps 5 and 7, the liquid, if there is any, should drain to the bottom of the bowl. You can pour this off before combining the remaining ingredients.
Kathy Elkins
I added chicken and substituted cottage cheese for the Feta cheese and added Italian salad dressing. We really enjoyed it. I discovered that I've been over cooking my spaghetti squash, much better at the 2 min. cook time.
Tina
Can you suggest how to make this without using an instapot? Thank you!
Gary White
I would cook the squash something like this. https://www.loveandlemons.com/how-to-cook-spaghetti-squash/
Then prepare the other ingredients in a saucepan on the stovetop. Mix all together in a large mixing bowl.
Janet
This recipe was simple and delicious! I will be sure to make it often. I only eliminated the black olives because i don’t like them. I’m sure you can add a lot of different options to the recipe as well. Thank you!
Leah
Just made this and it was delicious!! I will certainly be making this again very soon and switching the instapot method for preparing spaghetti squash. Some changes that I made:
- Substituted spinach and tomatoes for green peppers and cherry tomatoes (personal preference)
- Added toasted pine nuts (had them on hand and wanted some crunch)
- Omitted olives (sadly forgot to buy them, kalamata olives would have been great in this)
Thanks for the great recipe!
Cara
I Look forward to making this as a Vegan meal tonight. Cooking spaghetti squash in the instant Pot this time of season is a must for us.. I look forward to using kalamata olives . Bon Appetite
Naomi nbs
I LOVE cooking my spaghetti squash in the InstaPot~ So easy and quick!
We really loved this recipe! It was very easy and tasted great!
Kristi Grimsley
So tasty and satisfying!!
Yvonne
Had to cook the squash an extra 2 minutes under pressure. Used a 14.5 oz can diced tomatoes drained.
Angela McCoy
I made this and it turned out very good! Even my husband, who doesn't care for spaghetti squash, said he would eat it made like this! Thank you so much for sharing ☺️
Kristi
Yum! This was so good! After I poked some holes in the squash, I put it into the instant pot whole and cooked it for 13 minutes. Then I put the rest of it together. I used a can of diced tomatoes that had garlic, oregano and basil added to them and I added already grilled chicken. It was kind of liquidy, but it tasted amazing! I think the liquid will get soaked up as it sits longer too. Thanks for the recipe!
Gary White
Glad it was a hit!
Liz
Wanted to come up with something different using my spaghetti squash. Found this one and couldn’t be happier!!
I changed it a lil but- used fresh grown Swiss Char, home grown tomatoes, kalamata olives, fresh picked sweet basil
He loved it!!
Sara Jeffrey
I don't usually make spaghetti squash, but was inspired with this recipe. It was outstanding! I used more garlic than called for; AMAZING!~
Wendy
I love this recipe. I have made it many times