Ingredients:

1 whole spaghetti squash
1 cup cold water

Directions:

Use a sharp knife to cut the spaghetti squash in half lengthwise (see photos). Be careful cutting the squash as it is hard and slippery. Scoop out the spaghetti squash seeds and bits with a spoon.

Place 1 cup (250ml) of cold water and a trivet in Instant Pot. Place Spaghetti Squash in Instant Pot on the steamer rack, close the lid. Pressure cook at:

Al Dente Spaghetti Squash: High Pressure for 6 minutes + Quick Release OR
Softer Spaghetti Squash: High Pressure for 8 minutes + Quick Release. Open the lid carefully.

Remove spaghetti squash from Instant Pot. Gently pull the flesh away from the skin with a fork to create long “spaghetti-like” strands. Serve the squash immediately with your favorite main dish or sauce.

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