This Instant Pot Spaghetti Squash will change your life if you're a fan of the gluten free pasta substitute, but hate cutting into it and waiting for it to bake in the oven.
First, place your steamer rack trivet into the bottom of your Instant Pot. Add water to the pot.
Pierce the shell of your spaghetti squash with a fork several times, and place into the Instant Pot. Close the lid and make sure your vent is set to "Seal".
Turn Instant Pot on Manual and high pressure. Set the timer for 10-13 minutes. I use 10 minutes for when I'm using the squash in a casserole, since it will get baked a second time. This par-cooks the squash, and prevents it from getting soggy in the casserole. If you plan to serve right after cooking in the Instant Pot, you'll set it for 13 minutes.
Once your cook time is up, you can do a quick release vent. Once the pressure is released from the vent, you can open the lid of your Instant Pot and remove your spaghetti squash.
Place the hot squash it in a glass dish and store in the refrigerator or freezer for 5-10 minutes to cool. Once cooled, cut squash widthwise. Use a spoon to scoop out the seeds in the middle of both halves, and discard seeds.
With the seeds removed, carefully scoop out the strands of the squash with a fork. Place the squash "noodles" in a bowl and serve with a marinara or Nomato sauce, or to add as an ingredient in a casserole (like this one).