Start by rinsing off your spaghetti squash and patting dry.
In the liner of your pot, pour in 1 cup of water and place trivet in the bottom.
Cut your spaghetti squash in half and scoop out the seeds to discard.
Place your squash face down onto the trivet.
Seal your Instant Pot and set to high pressure for 7 minutes
When the timer goes off, allow it to sit for an additional 1-2 minutes.
You will now need to CAREFULLY release the pressure.
Once pressure is released, carefully open your lid watching out for steam.
Use a pot holder to pick up the cooked spaghetti squash and string out the vegetable noodles using a fork.
Serve and enjoy!
