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    Home » Instant Pot

    Spaghetti Squash Mac and Cheese in the Instant Pot

    Published October 14, 2018. Last modified November 23, 2019 By Gary White

    1.5K shares
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    Spaghetti Squash Mac and Cheese | The Foodie Eats

    This Instant Pot Spaghetti Squash Mac and Cheese is a gluten-free adaptation of my mom's famous mac and cheese, with a small fraction of the carbs! That's a win!

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Life's all about balance, right? Give a little of this, take a little of that. Same principle applies to food. This Instant Pot Spaghetti Squash Mac and Cheese is a gluten-free adaptation of my mom's famous mac and cheese, with a small fraction of the carbs! That's a win!

    Just a note: Spaghetti squash has a high water content, so the finished product will not be as dry as traditional baked mac and cheese. We served ours with a slotted spoon, which helped to reduce the moisture in each serving. While the texture is different than traditional mac and cheese, we were pleased with how much of the mac and cheese flavor this Instant Pot spaghetti squash mac and cheese had.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    The Process

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Cut spaghetti squash in half lengthwise.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Scoop out seeds and pulp.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Place trivet in pot, along with 1 cup of water.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Place squash on top of trivet. Lock lid and cook for 2 minutes at high pressure.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Meanwhile... add eggs, seasoned salt, and black pepper to mixing bowl.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Whisk together.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Add evaporated milk...

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    and whisk again.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Add butter to a large mixing bowl.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Once cook time is complete, quick-release pressure. Remove squash from pot.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Using a fork, scrape out flesh from each half of squash, making sure not to get any shell.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Add hot squash on top of butter.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Mix well until butter is melted and evenly coats squash.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Add 8 ounces of cheese to bowl...

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Mix well.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Pour in egg/milk mixture and give a good mix.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Pour squash mixture into a large pyrex bowl (1.75 quart).

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Do not overfill, leaving a little room at the top.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Cover bowl with aluminum foil.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Transfer bowl into pot and place on top of trivet. Lock lid and cook at high pressure for 45 minutes. Once cook time is complete, quick-release pressure.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Remove bowl and uncover. Top with remaining 4 ounces of cheese.

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Place under high broiler for 1-2 minutes, until desired color and/or crispiness is reached.

    And this is the AMAZING Result…

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    More mac and cheese recipes:

    • Pressure Cooker Mac and Cheese
    • Mom's Baked Macaroni and Cheese Casserole
    • Pressure Cooker Macaroni and Cheese with Truffle Oil and Gruyere

     

    ★ Did you make this Spaghetti Squash Mac and Cheese? Please give it a star rating below! ★

    Spaghetti Squash Mac and Cheese | The Foodie Eats

    Instant Pot Spaghetti Squash Mac and Cheese

    This is a gluten-free adaptation of my mom's famous mac and cheese, with a small fraction of the carbs!
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 12
    Calories: 214kcal
    Author: Gary White

    Ingredients

    • 4 lb. spaghetti squash
    • 2 eggs
    • 2 tsp. seasoned salt
    • ½ tsp. black pepper
    • 5 oz. evaporated milk
    • 3 Tbsp. butter
    • 12 oz. medium cheddar cheese shredded

    Instructions

    • Cut spaghetti squash in half lengthwise. Scoop out seeds and pulp. Place trivet in pot, along with 1 cup of water. Place squash on top of trivet. Lock lid and cook for 2 minutes at high pressure.
    • Meanwhile… add eggs, seasoned salt, and black pepper to mixing bowl - whisk together. Add evaporated milk and whisk again.
    • Once cook time is complete, quick-release pressure. Remove squash from pot.
    • Add butter to a separate large mixing bowl. Using a fork, scrape out flesh from each half of squash, making sure not to get any shell. Add hot squash on top of butter. Mix well until butter is melted and evenly coats squash. Add 8 ounces of cheese to bowl and mix well. Pour in egg/milk mixture and give a good mix.
    • Pour squash mixture into a large pyrex bowl (1.75 quart). Do not overfill, leaving a little room at the top. Cover bowl with aluminum foil.
    • Transfer bowl into pot and place on top of trivet. Lock lid and cook at high pressure for 45 minutes. Once cook time is complete, quick-release pressure.
    • Remove bowl and uncover. Top with remaining 4 ounces of cheese. Place under high broiler for 1-2 minutes, until desired color and/or crispiness is reached.
    • Allow to cool slightly before serving because it will be hot.

    Notes

    Just a heads up... spaghetti squash is FULL of water, so don't expect this recipe to be completely dry inside. There will be some water. It's just the nature of the vegetable.

    Nutrition

    Calories: 214kcal | Carbohydrates: 12g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 569mg | Potassium: 236mg | Fiber: 2g | Sugar: 5g | Vitamin A: 625IU | Vitamin C: 3.4mg | Calcium: 276mg | Iron: 0.8mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

    More Instant Pot Recipes

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    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    Reader Interactions

    Comments

    1. Kelly

      May 08, 2019 at 8:32 pm

      5 stars
      Great recipe! We loved it! I dried the spaghetti squash a bit before adding to the butter. It was fabulous!!!

      Reply
    2. Brenda

      June 28, 2020 at 9:43 am

      45 minutes cook time!?? Did you mean 4 to 5 minutes?

      Reply
      • Gary White

        July 01, 2020 at 7:29 am

        45 minutes is correct. Think of it more like baking rather than boiling. You're actually steaming it like a casserole.

        Reply
    3. Bonnie

      September 10, 2020 at 4:21 pm

      5 stars
      One of the best recipes I ever came across. I like macaroni and cheese, so I thought I’d try it it’s spaghetti squash, well it it so delicious. My husband loves it as well. I did not put it in an instapot however, I cooked It in the regular oven, till top cheese is browned, yummy!!

      Reply

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    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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