Spaghetti squash makes a great low-carb substitute for pasta. Making it in the Instant Pot is a snap!
Cut spaghetti squash in half. Remove the seeds now or cook the squash with the seeds in. (I find it easier to scoop the seeds out once it's cooked.)
Set a wire trivet in the base of the Instant Pot insert; add 1" of water. Place squash on trivet. (If the halves don't fit into your Instant Pot, cut them again making quarters.
Set lid in place, close vent, and set the cook time to 7 minutes on manual.
When the timer goes off, use a quick release to allow steam to vent. To do this, use tongs to move the valve into the "venting" position. Once pressure is released, remove the lid and carefully lift the spaghetti squash out onto a plate. Allow to cool.
If you left the seeds in for cooking, use a spoon to remove those, then use a fork to separate the cooked strands of spaghetti squash from the pot.
To cook a spaghetti squash whole, increase the cooking time to 15 minutes and pierce the spaghetti squash in several places rather than cutting it in half.
To cook a spaghetti squash in a conventional oven, cut the spaghetti squash in half and remove seeds. Place cut sides down on a baking sheet. Cook in a 350º oven for about 40 minutes, until a knife can easily slide into the flesh