Slice the spaghetti squash in half lengthwise and scoop out the seeds.

Brush the inside of the spaghetti squash halves with a bit of olive oil and sprinkle them with salt and pepper.

Fill the insert of the Instant Pot with enough water that there is about 1 inch in the bottom of the pot. Place the trivet in the Instant Pot.

Put the spaghetti squash halves on top of the trivet. It’s okay if you have to stack them on top of each other. As long as your Instant Pot isn’t more then 2/3 full it will be fine. If you have a smaller pot and a large spaghetti squash you may have to cook one half at a time.

Put the lid on and turn it to the locked position. Make sure the vent is in the closed, sealing position.

Set the Instant Pot to cook at high pressure for 4 minutes.

When the pressure cooking time is complete, quick release the pressure.

Remove the spaghetti squash halves from the Instant Pot and use a fork to pull the spaghetti squash “strands” off of each half of the shell. It should come out very easily with a fork. If the squash isn’t separating from the shell easily, pressure cook for another minute or two. The Instant Pot will come to pressure more quickly a second time.

Toss the spaghetti squash with butter or olive oil and salt and pepper to serve it, or serve in place of regular spaghetti noodles with your favourite pasta sauce.