For the oven: Preheat the oven to 425ºF. Carefully cut the spaghetti squash in half lengthwise.

Scrape out the seeds, and place the halves cut side down on a lined baking sheet.

Roast until fork tender, about 45 minutes. If the spaghetti squash is too crunchy for your taste, continue to cook another 10 minutes or so to soften.

Using a fork, shred the spaghetti squash into ‘noodles’ and serve hot.

For the Instant Pot: Pour 1 cup of water into the Instant Pot insert, and place the metal trivet on the bottom. Place the spaghetti squash, (whole) onto the trivet. 

Secure the lid, set to sealing, and pressure cook for 25 minutes.

Use the quick release method, then carefully remove the spaghetti squash from the Instant Pot.

Let the squash cool for at least 10 minutes before cutting it in half, scraping out the seeds and shredding it into ‘noodles’ with a fork. Serve hot.