New - Try baking cut sides up at 460 degrees for 40 to 50 minutes as described on Chocolate Covered Katie. The squash will be nicely caramelized and less watery.
Inspiration Sources: Detoxinista and The Kitchn
COOKING IT IN HALVES
Slice the spaghetti squash in half and then scoop out the seeds in the center.
Place a trivet or steamer basket in the bottom of the Instant Pot and add a cup of water into the bottom.
Arrange the cut squash halves on top of the trivet and secure the lid. Make sure the vent at the top is turned to the "sealed" position.
Use the manual button to set the pressure cooker to cook for 7 minutes on high pressure.
COOKING IT WHOLE
Add one cup of water to the cooker and then set its steamer basket or a metal trivet inside the pot as well.
Pierce the squash all over with a paring knife, making about a dozen 1/2-inch vents for the steam to penetrate the squash’s skin.
Then add the squash to the electric pressure cooker, set for 15 minutes on high pressure, and cook away.
FINISH UP FOR BOTH
When time is up, quick release the pressure and remove the squash.
Give the squash at least 10 minutes to cool before halving and shredding.
Carefully remove the lid, use a fork to check the squash to make sure it's cooked to your liking. If there is water collected in the center of your squash, drain it before serving.
To serve the squash, use the tines of a fork to separate the cooked strands into spaghetti-like pieces and remove them from the hard shell.
Use the cooked squash in your favorite recipe and store leftovers in an airtight container in the fridge for up to a week.