For Instant Pot

1. Pierce skin of squash with knife or fork 20 times all over
2. Place 1 cup of water in bottom of Instant Pot and place trivet on top
3. Place spaghetti squash on top of trivet, close pot & seal
4. Choose Manual (High) for 8-10 minutes depending on desired level of doneness. (8 for al dente, 10 for soft)
5. Once done, quick release by opening the valve, remove squash from pot, slice in half, scoop out seeds and then pull strands out with a fork.

For Oven

1. Preheat oven to 400°F, line a baking sheet with foil or spray.
2. Cut spaghetti squash in half lengthwise, scoop out seeds.
3. Place spaghetti squash cut sides down and bake for 40-50 minutes until easy to pull strands out and skin is easy to push in.