Spaghetti Squash Alfredo | Instant Pot Spaghetti Squash {+ VIDEO}
Prep time
Cook time
Total time
No worries if you don't have an Instant Pot. You can still make this delicious Spaghetti Squash Alfredo. Simply roast the spaghetti squash at 375° for about 45 minutes. You could also steam it on the stove for about 20 minutes, but careful not to overcook it ;)
Serves: 4
  • 1 medium spaghetti squash
  • ¼ cup white wine or veggie broth
  • 2 shallots, diced
  • 10 oz baby bella mushrooms, thinly sliced
  • 1 cup plain unsweetened soy milk (or other non-dairy milk)
  • 1 tablespoon arrowroot powder or cornstarch
  • ½ cup nutritional yeast
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1-2 tablespoons fresh lemon juice
  • 1½ teaspoon sea salt
  1. Cut the spaghetti squash in half, lengthwise, then remove the seeds with a spoon.
  2. Turn on the Instant Pot to pressure cook for 10 minutes.
  3. Add 1 cup of water, and place the steam grate at the bottom of the pot.
  4. Place the spaghetti squash into the Instant Pot, and tighten the lid. Make sure the release valve is sealed.
  5. You’ve already set the Instant Pot to 10 minutes. It will begin to cook once the pressure has built.
  6. Quick release once the timer goes off.
  7. Once cool enough to handle, use a fork to remove the spaghetti like strands.
  8. (If you are not using an Instant Pot you can steam the squash in a steam basket on the stove for about 20 minutes. Alternatively, you could roast the cut squash on 375° for about 45 minutes).
  9. Once the squash is out of the Instant Pot and cooling down, make your sauce.
  10. Pour the wine into a skillet, and bring it to a simmer on medium heat.
  11. Add the shallots, and sauté in the wine until tender.
  12. Add the mushrooms, and a pinch of salt. Cook until the mushrooms are tender, about 8 minutes.
  13. Pour the soy milk into a small bowl, and add the arrowroot powder. Stir well to break up any clumps.
  14. Pour it over the mushrooms, and immediately add the nutritional yeast, onion powder, garlic powder, lemon juice, and salt.
  15. Stir it all together on medium-low heat as the sauce thickens. Season to taste with more lemon or salt.
  16. Place the squash noodles into the alfredo sauce and stir well. If it has thickened before you have a chance to add the squash, add more soy milk to thin.
  17. Serve with red chili flakes, black pepper, and fresh parsley.
Recipe by Sweet Potato Soul by Jenné Claiborne at