Wash and dry the squash. Cut it in half. It helps to lay a towel on a flat surface to prevent it from slipping around while cutting.
Pierce the skin all around with a knife.
Next, add one cup of water to the instant pot. Place a steamer rack on the bottom. Add the squash skin side down. Cook for ten minutes.
Finally, release the steam.
Fluff the strands with a fork and enjoy while hot.
SERVE: You can keep the Instant Pot Spaghetti Squash out for about two hours before it needs to be covered and refrigerated.STORE: Place leftovers in an airtight container and store them in the refrigerator for 3-5 days.FREEZE: Once cooled, place the squash in a freezer-safe bag or container and freeze for 2-3 months.DEFROST: Defrost in the refrigerator overnight.REHEAT: Place the squash strands on a microwave-safe plate and reheat in 30-second intervals until heated through.