Cut the spaghetti squash in half lengthwise and scoop out the sides in the center.

Pour the water into the instant pot. Add the trivet and place the cut spaghetti squash directly on the trivet. Season with salt, pepper and any other seasoning.

Place the lid on and move the valve to sealing. Press pressure cook and set the timer to 7 minutes high pressure. You’ll notice the Instant Pot will start to come to pressure first and then the timer will begin. It can take 8-10 minutes to come to pressure.

When the cook time is up, carefully turn the steam release valve to venting to do a quick release of any remaining steam pressure.

Carefully open and remove the lid. Use a fork to check that the squash is tender and cooked to your desired doneness. If it’s not, seal again and cook for an additional 1-2 minutes.

Pull the squash strands apart with a fork and use as desired in a recipe.