Instant Pot spaghetti squash is tender and ready in half the time as baking it in the oven.
Cut squash crosswise. Scoop out the seeds/gunk and discard.
Place steamer insert or trivet insert into Instant Pot/pressure cooker. Add 1 cup of water.
Place the squash halves on the insert.
Place lit on pressure cooker and set on Manual, High Pressure for 7 minutes.
Once the squash is done cooking, release the seal valve for a Quick Pressure release. Remove the lid once the pin drops.
Pour excess water out of squash halves. To check for doneness, poke squash with a fork. Add an additional 1-3 minutes to the cook time if you prefer squash to be more tender.
Scrape the inside of the spaghetti squash to shred which makes the noodle like texture.
Top with your favorite sauce and toppings.
Cutting the squash crosswise will yield longer strings of "noodles" than if you cut it lengthwise.
Recipe adapted from nomnompaleo