Gluten Free, Grain Free, Vegan, Vegetarian, Whole30, Low Carb
Wash and pat dry the spaghetti squash.
In a circle around the waste of the squash, use a paring knife to make 1/4-1/2 inch cuts every few inches.
Place the squash in the Instant Pot on top of the rack.
Pour a cup of water into the Instant Pot.
Secure the lid and set to HIGH pressure for 15 minutes.
Allow a Natural Release.
Carefully remove the squash from the Instant Pot using the handles on the rack and set it on a cutting board. If it's too hot to touch, allow it to cool slightly.
Slice across the squash, following the pattern from the pierced holes made with the paring knife.
Use a grapefruit spoon to gently scrape out the seeds. They should come out very easily.
Use forks to pull the squash away from the skin, fluffing and separating it a bit as you remove it.
Eat and enjoy it right away, OR cover and refrigerate for 5 days OR allow it to completely cool and freeze in individual portions in air-tight ziplock bags.