Name: Instant Pot Spaghetti Squash Mac and Cheese
Ingredients: 1 medium Spaghetti Squash: (Approximately 3 to 4 pounds). Look for a squash that is firm, heavy for its size, and has a uniform pale-yellow color. Avoid any with soft spots, cracks, or green patches. The size will determine the final yield, so a medium squash is perfect for about 6 servings.; 1 cup Water: This is essential for the Instant Pot to build pressure and steam the squash to perfection.; 2 tablespoons Unsalted Butter: This forms the rich base of our cheese sauce. Using unsalted butter allows you to control the final saltiness of the dish.; 4 ounces Cream Cheese: (Half a block), cut into cubes and softened. This is the non-negotiable secret to an ultra-creamy, velvety sauce that never feels grainy. Full-fat cream cheese will yield the richest results.; ¾ cup Whole Milk or Half-and-Half: This loosens the cream cheese and helps create the sauce’s liquid base. For an even more decadent sauce, you can use heavy cream. For a dairy-free option, unsweetened, unflavored almond or cashew milk can work, though the sauce may be slightly less rich.; 1 teaspoon Garlic Powder: Adds a foundational savory, aromatic flavor that pairs beautifully with cheese.; ½ teaspoon Onion Powder: Provides a subtle, sweet, and savory depth that rounds out the sauce.; ½ teaspoon Dry Mustard Powder: This is the secret ingredient in any great mac and cheese. It doesn’t make the sauce taste like mustard; instead, it sharpens the cheddar flavor and adds a tangy complexity that cuts through the richness.; ½ teaspoon Smoked Paprika: Adds a touch of smoky warmth and a beautiful orange hue to the sauce.; ½ teaspoon Kosher Salt: Or more, to taste. Spaghetti squash is quite mild, so it needs adequate seasoning to shine.; ¼ teaspoon Black Pepper: Freshly ground is always best for a more potent flavor.; 2 cups Freshly Shredded Sharp Cheddar Cheese: For that classic, bold mac and cheese flavor. Please shred your own! Pre-shredded cheeses are coated in starches and anti-caking agents that prevent them from melting smoothly, often resulting in a grainy sauce.; 1 cup Freshly Shredded Monterey Jack or Mozzarella Cheese: These cheeses are masters of melting. They don’t have as strong a flavor as cheddar, but they provide that glorious, gooey, stringy cheese-pull that makes mac and cheese so irresistible.

Ingredients

Scale

1 medium Spaghetti Squash: (Approximately 3 to 4 pounds). Look for a squash that is firm, heavy for its size, and has a uniform pale-yellow color. Avoid any with soft spots, cracks, or green patches. The size will determine the final yield, so a medium squash is perfect for about 6 servings.

1 cup Water: This is essential for the Instant Pot to build pressure and steam the squash to perfection.

2 tablespoons Unsalted Butter: This forms the rich base of our cheese sauce. Using unsalted butter allows you to control the final saltiness of the dish.

4 ounces Cream Cheese: (Half a block), cut into cubes and softened. This is the non-negotiable secret to an ultra-creamy, velvety sauce that never feels grainy. Full-fat cream cheese will yield the richest results.

¾ cup Whole Milk or Half-and-Half: This loosens the cream cheese and helps create the sauce’s liquid base. For an even more decadent sauce, you can use heavy cream. For a dairy-free option, unsweetened, unflavored almond or cashew milk can work, though the sauce may be slightly less rich.

1 teaspoon Garlic Powder: Adds a foundational savory, aromatic flavor that pairs beautifully with cheese.

½ teaspoon Onion Powder: Provides a subtle, sweet, and savory depth that rounds out the sauce.

½ teaspoon Dry Mustard Powder: This is the secret ingredient in any great mac and cheese. It doesn’t make the sauce taste like mustard; instead, it sharpens the cheddar flavor and adds a tangy complexity that cuts through the richness.

½ teaspoon Smoked Paprika: Adds a touch of smoky warmth and a beautiful orange hue to the sauce.

½ teaspoon Kosher Salt: Or more, to taste. Spaghetti squash is quite mild, so it needs adequate seasoning to shine.

¼ teaspoon Black Pepper: Freshly ground is always best for a more potent flavor.

2 cups Freshly Shredded Sharp Cheddar Cheese: For that classic, bold mac and cheese flavor. Please shred your own! Pre-shredded cheeses are coated in starches and anti-caking agents that prevent them from melting smoothly, often resulting in a grainy sauce.

1 cup Freshly Shredded Monterey Jack or Mozzarella Cheese: These cheeses are masters of melting. They don’t have as strong a flavor as cheddar, but they provide that glorious, gooey, stringy cheese-pull that makes mac and cheese so irresistible.

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Instructions

Part 1: Cooking the Spaghetti Squash

Prepare the Squash: This is often the most intimidating part, but it’s easy with a little technique. Wash and dry the exterior of the spaghetti squash. Using a large, sharp chef’s knife, carefully trim off the top stem and the bottom end to create two flat surfaces. This makes the squash more stable for cutting. Stand the squash on one of its flat ends and carefully slice it in half lengthwise. Use a large spoon to scoop out all the seeds and stringy pulp from the center of each half, just like you would with a pumpkin.

Set Up the Instant Pot: Place the metal trivet (the rack that came with your Instant Pot) inside the inner pot. Pour in 1 cup of water. This water will turn to steam, which is what cooks the squash.

Pressure Cook: Place the two spaghetti squash halves in the Instant Pot on top of the trivet, cut-side up. It’s okay if they overlap a bit. Secure the lid, ensuring the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” button and set the timer for 7 minutes on High Pressure.

Release the Pressure: Once the 7-minute cooking cycle is complete, let the pressure release naturally for 5 minutes. This gentle depressurization helps the squash finish cooking without becoming waterlogged. After 5 minutes, carefully switch the steam release valve to the “Venting” position to release the remaining steam. Be cautious of the hot steam that will jet out.

Part 2: Creating the Mac and Cheese

Shred the Squash: Once the pin has dropped, open the lid. The squash will be extremely hot. Using tongs, carefully remove the squash halves from the Instant Pot and place them on a cutting board or plate. Let them cool for a few minutes until you can handle them safely. Using a fork, gently scrape the flesh of the squash from top to bottom. It will naturally separate into long, spaghetti-like strands. Continue until you have shredded all the flesh from the skins. Set the shredded squash aside in a large bowl. You can gently pat the strands with a paper towel to remove any excess moisture for a less watery final dish.

Start the Cheese Sauce: Carefully remove the trivet from the Instant Pot and pour out any remaining water. Dry the inner pot with a paper towel. Select the “Sauté” function on the Instant Pot and set it to “Low” or “Normal” heat. Add the 2 tablespoons of butter and let it melt.

Build the Creamy Base: Once the butter is melted, add the softened cream cheese cubes. Whisk continuously until the cream cheese is mostly melted and smooth. Slowly pour in the milk or half-and-half while continuing to whisk. This will create a smooth, creamy liquid base.

Season the Sauce: Whisk in the garlic powder, onion powder, dry mustard powder, smoked paprika, salt, and black pepper. Let the sauce bubble gently for about a minute to allow the flavors to meld together.

Melt the Cheeses: Turn off the “Sauté” function by pressing “Cancel.” This is a critical step to prevent the cheese from scorching or separating. Begin adding the shredded cheddar and Monterey Jack cheeses to the pot in small handfuls, whisking well after each addition until the cheese is completely melted before adding more. This gradual process is the key to a perfectly smooth and velvety sauce.

Combine and Serve: Once all the cheese is melted and the sauce is silky smooth, add the reserved shredded spaghetti squash to the pot. Use a spatula or large spoon to gently fold the squash strands into the cheese sauce until every strand is generously coated. Taste and adjust seasoning if necessary—it might need an extra pinch of salt. Serve immediately while hot and bubbly.

Nutrition

Serving Size: One Normal Portion
Calories: 385 kcal