Step 1

Cut the spaghetti squash in half lengthwise (carefully!). Scoop out the seeds and plup and discard.

Step 2

Place 1 cup of water in the bottom of your instant pot, then place the wire rack or trivet in. Place the spaghetti squash halves on top of the rack, cover and close, and make sure the vent is turned to "sealed." Cook on manual, high pressure for 7 minutes. Quick release the pressure when it's done, and open once the float valve has depressed.

Step 3

Scoop the spaghetti squash "noodles" out of the peel using the tines of a fork and place in a colander over a bowl. Press down on them with your hands or a wooden spoon to gently squeeze some of the liquid out. At this point, you can use the cooked spaghetti squash for whatever you want, or proceed to make garlic and herb spaghetti squash.

Step 4

While the squash is sitting in the colander, remove the wire rack and discard the water from the pressure cooker. Add the olive oil (2 tablespoons), pine nuts (2 tablespoons), and minced garlic (2 cloves) to the instant pot. Turn the "sauté" function on and sauté for about 1-2 minutes, until garlic is fragrant and only just turns golden, stirring constantly.

Step 5

Turn the sauté function OFF and immediately add the spaghetti squash to the pot. Stir to coat in the garlic, olive oil, pine nut mixture. Add the grated parmesan (1/4 cup), basil (2 tablespoons), parsley (2 tablespoons), and salt and pepper to taste. Stir to combine, and adjust seasoning if necessary.

Step 6

Serve with more cheese and pine nuts, fresh cracked pepper, and an extra drizzle of olive oil, if desired.