Place the whole spaghetti squash on a sturdy cutting board. Cut the tip and tail off of the spaghetti squash using a sharp knife. Stand the spaghetti squash on one end and carefully slice down the center of the squash. Be sure to keep your hands out of the way of the blade, and be sure to use a knife that slices through the squash easily so that you aren’t trying to force your way through.

Use a sturdy metal spoon to scoop out the seeds and insides of both squash halves. You can discard the seeds or make roasted spaghetti squash seeds, just like roasted pumpkin seeds.

Pour 2 cups of water into the bottom of your pressure cooker and insert the metal trivet in the bottom of the pot. Sprinkle the spaghetti squash flesh liberally with salt.

Place the squash in the pressure cooker cut-side down on top of the trivet.

Secure the lid on the Instant Pot and select Manual or High Pressure. Be sure the quick pressure release valve is sealed and adjust the time for 7 minutes if you’re using a 3 pound squash or 9 minutes if you’re using a 4-pound squash.

The pressure cooker will take about 8 to 10 minutes to come to pressure, but after it has completed cooking, release the pressure immediately for al dente squash noodles. For tender, softer spaghetti squash, allow it to naturally release for 5 to 10 minutes, then use the quick release valve to let out any remaining steam.

Open the lid and use tongs to carefully remove the squash from the pot using tongs.

Let the squash cool, then use a fork to release the spaghetti-like strands.

Proceed with any of your favorite recipes, or top with marinara sauce, alfredo sauce, meat sauce, spaghetti sauce, butter, fresh parsley, parmesan cheese, or your favorite sauce and toppings of choice! See my recipe suggestions above for recipe inspiration.