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Home » Instant Pot Magic

Instant Pot Spaghetti Squash - Greek Style

By Gary White
This post may contain affiliate links.
Read my full disclosure here.

Published June 18, 2024. Last modified July 31, 2025 By Gary White

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Instant Pot spaghetti squash image for Pinterest.
Instant Pot spaghetti squash image for Pinterest.

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.

Greek-style spaghetti squash inside Instant Pot.

(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.
Greek-style spaghetti squash in white rimmed bowl on wood table.

More Spaghetti Squash Recipes

  • Instant Pot Spaghetti Squash Mac & Cheese
  • Instant Pot Spaghetti Sauce

Ingredients for Greek-Style Instant Pot Spaghetti Squash

Ingredients for Greek-style 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

Spaghetti squash cut in half on wood cutting board.
Prepare the Squash: Place the spaghetti squash on a large cutting board. Using a large knife, slice the squash in half lengthwise.
Scooping out seeds from a spaghetti squash with a spoon.
Then, using a spoon, scoop out the seeds.
Two halves of spaghetti squash inside Instant Pot.
Cook the Squash: 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.
Sauteing diced onions in Instant Pot.
Sauté Vegetables: 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.
Diced onions, sliced olives, and minced garlic cooking in pot.
Add Flavors: Once the onions are soft and translucent, add the minced garlic and sliced olives. Cook for 1 minute, stirring frequently.
Spinach wilting in Instant Pot with onions and olives.
Add the baby spinach and the remaining salt, and continue cooking until wilted.
Spinach, diced tomatoes, and feta cheese in pot.
Combine Ingredients: Turn off the heat and add the fresh basil, diced tomatoes, and half of the feta cheese.
Spinach, diced tomatoes, and feta cheese in pot.
Mix well until the tomatoes are warm.
Spinach, diced tomatoes, and feta cheese in pot with spaghetti squash on top.
Using a fork, scrape out the flesh of the squash and discard the shell.
Mixing Greek-style spaghetti squash inside Instant Pot with wooden spatula.
Finally, add the remaining crumbled feta cheese and mix one last time. Serve warm and enjoy!

And this is the AMAZING Result

Greek-style spaghetti squash in white rimmed bowl on wood table.

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?

Please give it a star rating below! ★

📖 Recipe

Greek-style spaghetti squash in white rimmed bowl on wood table.

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.
4.84 from 25 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mediterranean
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6
Calories: 198kcal
Author: Gary White

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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Reader Interactions

Comments

  1. Becky

    July 11, 2019 at 11:20 am

    5 stars
    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.

    Reply
  2. Amanda Irons

    September 25, 2019 at 10:35 am

    5 stars
    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!

    Reply
  3. Lori Stevens

    September 25, 2019 at 11:00 am

    5 stars
    We enjoyed this lovely dish with sous vide pork chops. I will make this again. Thank you!

    Reply
  4. Rob K

    September 25, 2019 at 11:04 pm

    5 stars
    I added ground sausage, doubled the spinach and tomatoes

    Reply
  5. Liz

    January 04, 2020 at 9:41 am

    5 stars
    Loved the flavors in this, and the squash was perfect! I will never cook squash in the oven again.

    Reply
  6. Jen

    January 13, 2020 at 11:52 pm

    2 stars
    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?

    Reply
    • Gary White

      January 14, 2020 at 9:21 am

      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.

      Reply
  7. Kathy Elkins

    January 15, 2020 at 12:29 am

    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.

    Reply
  8. Tina

    January 20, 2020 at 8:46 pm

    Can you suggest how to make this without using an instapot? Thank you!

    Reply
    • Gary White

      January 21, 2020 at 2:47 pm

      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.

      Reply
  9. Janet

    February 25, 2020 at 8:48 am

    5 stars
    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!

    Reply
  10. Leah

    August 30, 2020 at 2:34 pm

    5 stars
    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!

    Reply
  11. Cara

    September 19, 2020 at 6:48 pm

    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

    Reply
  12. Naomi nbs

    October 27, 2020 at 11:13 pm

    5 stars
    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!

    Reply
  13. Kristi Grimsley

    November 24, 2020 at 9:23 am

    So tasty and satisfying!!

    Reply
  14. Yvonne

    February 06, 2021 at 10:16 pm

    Had to cook the squash an extra 2 minutes under pressure. Used a 14.5 oz can diced tomatoes drained.

    Reply
  15. Angela McCoy

    October 31, 2021 at 1:36 pm

    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 ☺️

    Reply
  16. Kristi

    March 09, 2022 at 8:16 pm

    4 stars
    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!

    Reply
    • Gary White

      March 14, 2022 at 3:43 pm

      Glad it was a hit!

      Reply
  17. Liz

    July 20, 2022 at 9:48 pm

    5 stars
    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!!

    Reply
  18. Sara Jeffrey

    September 16, 2024 at 7:13 pm

    5 stars
    I don't usually make spaghetti squash, but was inspired with this recipe. It was outstanding! I used more garlic than called for; AMAZING!~

    Reply
  19. Wendy

    October 10, 2024 at 12:56 pm

    5 stars
    I love this recipe. I have made it many times

    Reply
4.84 from 25 votes (12 ratings without comment)

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Meet Gary

I'm Gary... husband, dad, recipe developer, and comfort food nerd. I believe in real food for real life. This blog? It’s where I share the recipes my family actually eats. Simple, soulful, and full of flavor. My goal is simple: help you cook food worth making again. More about me...

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