Instant Pot Stuffed Squash + Video

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This recipe for Instant Pot Stuffed Squash is full of classic fall flavour. Healthy, hearty and so easy to make, it’s the perfect meal for those chilly autumn nights. Suitable for Vegan, Gluten-free and Keto-friendly diets. Post Includes Weight Watchers points and a video.

Four servings of Instant Pot Stuffed Squash on a baking sheet alongside small bowls of pumpkin seeds, cranberries, and pomegranate seeds

Friends, fall is truly in the air. As the leaves start to change colour and that first frost is about to appear, my kitchen is quite literally bursting with all the tastes of fall, and squash is taking center stage. I love squash in all forms: acorn, butternut, Delicata and spaghetti.

I will roast it, turn it into Instant Pot Butternut Squash Soup, make it into muffins, and best of all: I love to stuff it with all sorts of deliciousness.

And like with Instant Pot Sweet Potatoes, I have discovered that cooking this quintessential fall favorite in my favorite kitchen gadget, the Instant Pot, is a total game-changer.

This recipe for Instant Pot Stuffed Squash combines all sorts of classic fall flavors. Toasty and nutty pecans, earthy pumpkin seeds, sweet dried cranberries and tart pomegranate seeds. I decided to make this recipe using sweet dumpling squash, which is sort of like a cross between acorn squash and delicate squash.

What is a Sweet Dumpling Squash?

Dumpling squash is part of the acorn group of squashes, and their thin skin has a creamy white base with green and yellow vertical striping. Dumpling squash are a hearty winter variety and will store well kept in a cool, dry place.

When cooked the tender orange flesh offers a delightful sweet squash flavour. Their lumpy exterior and small size make them difficult to peel, as a result, they are most often cooked with their skin on. Luckily, their skin is edible when cooked.

A trio of Dumpling squash for making the Instant Pot Stuffed Squash Recipe sitting on a countertop

Not only do they boast a brilliant orange flesh, when cut in half they are a perfect single-serving size.

When cut in half, they are the ideal size for stuffing with meats, cheeses, grains or other vegetables. The Dumpling is a versatile squash and can be used in both sweet and savoury dishes and pairs well with ingredients ranging from curry, nuts and cheeses to maple syrup, brown sugar, and dried fruits.

One serving of Instant Pot Stuffed Squash on a white plate served with a gold spoon and next to a small glass dish of pomegranate seeds

Why Squash Recipes Are Perfect For the Holidays

Between all the different preparation options, from roasting to turning it into soups, there is an abundance of squash recipes to choose from. But sometimes squash can get pushed aside in favour of all the other enticing (and less nutritious) side dishes.

Perhaps this is because it is often treated as an afterthought during the food-filled holiday season. But this Instant Pot Stuffed Squash recipe makes it the star of the holiday table.

Ready to celebrate fall with me by learning how to make Instant Pot Stuffed Squash? Gather your ingredients and let’s get started………

In my opinion, there is nothing more festive than cranberries. And the addition of pomegranate seeds provides an extra pop of holiday colour and cheer. Peeps, this really is an amaaaazing recipe because it makes a lovely vegetarian or vegan entrée, and a savory and satisfying side dish. Squash really is the perfect ingredient for all your Thanksgiving and Christmas holiday meals.

Instant pot quick start guide image

How to Make Instant Pot Stuffed Squash Step by Step

  1. Add a cup water and the Instant Pot trivet into the Instant Pot, then add the squash.
  2. Set to high pressure, manual or pressure cook for 5 mins. Allow a NPR for 5 mins and then perform QPR.
  3. Use long-handled tongs or heatproof oven mitts to remove the squash from the Instant Pot.
  4. Next, heat a frying pan add cooking spray and stir-fry the cauliflower rice for a couple of mins.
  5. Switch off heat, add in the rest of the ingredients and mix together. Then stuff the squash and serve.image collage showing the steps for making instant pot stuffed squash

Tips For Making Instant Pot Stuffed Squash

  • To make this a hearty and satisfying vegan meal, add even more nuts and seeds.
  • Make sure the cauliflower rice is thoroughly dried before you stir-fry.
  • Instant Pot Squash is good for meal prep. Cook ahead, keep in the fridge and use for meal prep throughout the week. Perfect for making soups and adding to salads.

Chef’s Tip: double this recipe to feed a crowd or simply cook up some extra squash and stuffing mix and save it to use in other recipes.

How To Make Instant Pot Acorn Squash

Cooking acorn squash (or any type of squash for that matter) in the Instant Pot is so simple and fast, you will wonder why you didn’t think of doing it sooner. Just follow these easy steps:

  1. Cut and clean out the seeds and membrane (pro tip: using an ice cream scoop makes this task suuuuper easy).
  2. Add one cup of water to Pressure Cooker cooking pot and place Trivet.
  3. Place acorn squash on top of trivet that comes with the Instant Pot, close lid and set to sealing.
  4. Cook at High Pressure for 4 minutes and then allow for a 10 minute Natural Pressure Release (NPR).
  5. Remove from the Instant Pot using long-handled tongs or heatproof oven mitts, and serve.

How To Make Instant Pot Spaghetti Squash

Replacing traditional spaghetti noodles with spaghetti squash is a great way to reduce calories, and is perfect for those on low-carb, gluten-free eating programs.

Both pasta and spaghetti squash have low amounts of fat, salt and fibre. However, one serving of plain pasta has over 100 calories and 31 grams of carbs, while spaghetti squash contains about 20 calories, is richer in protein and has a much lower carb content.

Follow these steps to see just how easy it is to cook spaghetti squash in the Instant Pot:

  1. Pierce the spaghetti squash with a knife to vent, and then place it on top of the trivet with a cup of water in the pot.
  2. Cook on high pressure for 15 minutes for a medium-sized squash. Allow the pressure to naturally release for 10 minutes before manually turning the pressure release valve to venting.
  3. Use heatproof oven mitts to take the squash out of the Instant Pot, and let the squash cool slightly before slicing it in half and removing the seeds with a spoon.
  4. To serve, use the tines of a fork to separate the cooked strands into spaghetti-like pieces and serve with the sauce of your choice.One serving of Instant Pot Stuffed Squash on a white plate alongside a golden bamboo handled spoon containing a scoop of the stuffing mixture

Delicious Variations

  • Vary the stuffing – use cooked rice or quinoa instead.
  • Vary the nuts – walnuts, almonds cashews all work.
  • Add heat – Add heat with some red pepper flakes, chipotle, cayenne or adobo pepper.

Storage

  • Store – Make ahead, cool and refrigerate in an airtight container for up to 3 days.
  • Reheat – In a preheated oven at 350 degrees F / 180 C for about 15 – 20 minutes or microwave for about 4-5 minutes.

FAQs

What Are Health Benefits of Squash?

Squash contains vitamin A, some of the B vitamins such as folate, riboflavin, and thiamin, and is an excellent source of fibre. Deep-coloured orange-fleshed squashes such as the Dumpling also offer a significant amount of beta-carotene and vitamin C.

A 1/2-cup serving of cooked, cubed acorn squash provides approximately 20 percent of the recommended daily allowance of vitamin C for healthy adults following a 2,000-calorie diet.

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Serving Suggestions

Weight Watchers Points

There are 7 Blue Plan SmartPoints in one serving of Instant Pot Stuffed Squash.

Instant Pot Stuffed Squash Video

 

Get the Instant Pot Stuffed Squash Recipe:

Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Instant Pot Stuffed Squash! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Four servings of Instant Pot Stuffed Squash on a baking sheet alongside small bowls of pumpkin seeds, cranberries, and pomegranate seeds
Print Recipe
4.67 from 9 votes

Instant Pot Stuffed Squash

Make flavourful and festive Instant Pot Stuffed Squash with this quick and easy recipe.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main, Side Dish
Cuisine: American, Western
Servings: 4 people
Calories: 416kcal
Author: Bintu Hardy

Ingredients

  • 2 squash cut in half and de-seeded
  • 250 ml (1 cup) water
  • Cooking spray
  • 400 g (2 cups) cauliflower rice dried thoroughly (not wet or soggy)
  • 3 spring onions or scallions slices
  • 2-4 tbsp Balsamic vinaigrette
  • 4 tbsp chopped pecans
  • 4 tbsp pomegranate seeds
  • 4 tbsp chopped dried cranberries
  • 4 tbsp pumpkin seeds

Instructions

  • Add 1 cup water into the Instant Pot insert.
  • Place the Instant Pot trivet into the Instant Pot and add the squash.
  • Set to high pressure, manual or pressure cook for 5 mins. Allow a NPR for 5 mins and then perform QPR.
  • Remove the squash from the Instant Pot using long-handled tongs or heatproof oven mitts.
  • Heat a frying pan, add cooking spray and stir-fry the cauliflower rice for a couple of mins.
  • Switch off heat and add in the rest of the ingredients and mix together.
  • Stuff the squash and serve.
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Video

Notes

Tips for Making Instant Pot Stuffed Squash
  • To make this a hearty and satisfying vegan meal, add even more nuts and seeds.
  • Make sure the cauliflower rice is thoroughly dried before you stir-fry.
  • Instant Pot Squash is good for meal prep. Cook ahead, keep in the fridge and use for meal prep throughout the week. Perfect for making soups and adding to salads.
 
Weight Watchers Points in Instant Pot Stuffed Squash
There are 7 Freestyle points per serving of Instant Pot Stuffed Squash.
 
 

Nutrition

Calories: 416kcal | Carbohydrates: 67g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Sodium: 51mg | Potassium: 1801mg | Fiber: 12g | Sugar: 22g | Vitamin A: 39950IU | Vitamin C: 130.2mg | Calcium: 220mg | Iron: 4.4mg

 

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