Instant Pot Stuffed Squash

Why You’ll Love This Recipe

This dish is a perfect blend of sweet, savory, and tangy. The cauliflower rice keeps it light, while pecans and pumpkin seeds add crunch. Dried cranberries and pomegranate seeds give bursts of sweetness, balanced by the tangy balsamic vinaigrette. Since the squash is cooked in the Instant Pot, it’s ready in a fraction of the time it would take in the oven, making this a convenient yet impressive dish. It works beautifully as a vegetarian main course or as a colorful side dish for a holiday spread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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, sliced
• 2–4 tbsp balsamic vinaigrette
• 4 tbsp chopped pecans
• 4 tbsp pomegranate seeds
• 4 tbsp chopped dried cranberries
• 4 tbsp pumpkin seeds

Directions

1. Spray the inside of the squash halves lightly with cooking spray.
2. Pour 1 cup of water into the Instant Pot and place the trivet inside.
3. Arrange the squash halves on the trivet, cut side up. Secure the lid, set the valve to sealing, and cook on high pressure for 6–8 minutes depending on the size of the squash. Allow a quick release when done.
4. While the squash cooks, prepare the filling. In a large bowl, combine cauliflower rice, spring onions, balsamic vinaigrette, pecans, pomegranate seeds, cranberries, and pumpkin seeds. Mix until evenly combined.
5. Once the squash is cooked, carefully remove it from the Instant Pot and pat dry if needed.
6. Fill each squash half generously with the cauliflower rice mixture.
7. Serve warm, garnished with extra seeds or a drizzle of vinaigrette if desired.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18–20 minutes

Variations

• Add feta or goat cheese to the filling for extra creaminess.
• Stir in fresh herbs such as parsley or mint for a bright, fresh flavor.
• Swap cauliflower rice for cooked quinoa or brown rice for a heartier version.
• Replace pecans with walnuts or almonds if preferred.
• Add roasted chickpeas or black beans for a protein boost.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave gently. To keep the filling crisp, add a fresh drizzle of vinaigrette just before serving. Freezing is not recommended as squash tends to become watery when thawed.

FAQs

What type of squash works best for this recipe?

Acorn squash or small butternut squash work best as they hold their shape and make great edible bowls.

Can I cook the filling inside the squash in the Instant Pot?

It’s best to cook the squash alone and add the filling after, since the fresh ingredients may become soggy under pressure.

Can I make this recipe ahead of time?

Yes, you can prepare the filling a day in advance and cook the squash when ready to serve. Assemble just before eating.

Is this recipe vegan?

Yes, the recipe is naturally vegan.

Can I roast the squash instead of using the Instant Pot?

Absolutely. Roast cut-side up at 400°F for 25–30 minutes until tender.

How do I prevent watery squash?

Pat the cooked squash dry before filling and make sure your cauliflower rice is well-dried before mixing.

Can I use fresh cranberries instead of dried?

Dried cranberries are sweeter and chewier. If using fresh, chop and cook them down a little to reduce tartness.

What can I use instead of balsamic vinaigrette?

Try lemon juice with olive oil, or apple cider vinaigrette for a lighter flavor.

Can I add protein to make this a full meal?

Yes, adding chickpeas, lentils, or shredded chicken works well.

How do I make this recipe nut-free?

Simply leave out the pecans or replace them with sunflower or pumpkin seeds.

Conclusion

Instant Pot Stuffed Squash is a beautiful, nourishing dish that’s as easy as it is impressive. The sweet and tangy cauliflower rice filling pairs perfectly with the tender squash, creating a balanced and flavorful meal. Whether served as a vegetarian centerpiece or a vibrant side, this recipe is a simple yet elegant way to showcase seasonal squash.

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