Step 1

Pour 1 cup of water into the bottom of the Instant Pot insert. Add trivet on top.

Step 2

Prick a 2-3 lb spaghetti squash all over with a paring knife.

Step 3

Place the whole spaghetti squash on the trivet in the pot. Put the lid on, set valve to 'sealing' and cook on high pressure for:20 minutes- 2 lb squash *25 minutes- 3 lb squash *

Step 4

Do a quick pressure release (carefully turn the valve to 'venting' immediately after the Instant Pot timer beeps).

Step 5

Test if spaghetti squash is cooked through by carefully inserting a paring knife. If the knife inserts easily, the squash is ready. If you feel resistance, put the lid back on the Instant Pot and cook for another 5 or so minutes (the pot will come back to pressure quickly).

Step 6

Allow spaghetti squash to cool a few minutes until it is safe to handle. Cut in half across the middle. Scoop out the seeds and discard. Use a fork to fluff out the spaghetti squash 'noodles'.

Step 7

Store in an air tight container in the fridge for up to 4 days.